Hotel Style Sambar

25m
Serves 1
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Directions

  1. 1In hot coconut oil, add a pinch of hing, mustard seeds, cumin seeds, black peppercorns, methi seeds, urad dal, chana dal, coriander seeds and cook until fragrant.
  2. 2Then add a sprig of curry leaves, some Kashmiri or Byadgi chillies, grated coconut, garlic, ginger, shallots, green chilli and cook for four to five minutes.
  3. 3Cool down and grind together into a fine paste.
  4. 4In a kadai add some oil, mustard seeds, cumin seeds, onion, tomatoes, turmeric, Kashmiri chilli powder and cook for two to three minutes.
  5. 5Add some hot water, veggies of your choice, shallots, jaggery, tamarind pulp and bring it to a boil.
  6. 6Now add the masala paste, cook toor dal, salt and cook well for 20 to 25 minutes.
  7. 7Lastly prepare a tadka with some chana dal, urad dal, mustard seeds, red chillies, curry leaves, hing and add it to the sambar.

Ingredients

  • 1 Tbsp Coconut Oil
  • 0.25 Tsp asafoetida
  • 1 Tsp Mustard Seeds
  • 1 Tsp cumin Seeds
  • 1 Tbsp Urad Dal
  • 1 Tbsp Chana Dal
  • 1 Tsp Black Peppercorns
  • 2 Tbsp Coriander Seeds
  • 15 Nos. Curry Leaves
  • 10 Nos. Kashmiri Red Chilli
  • 1 Inch Ginger
  • 3 Cloves garlic
  • 1 Nos. Green Chilli
  • 4 Nos. Shallots
  • 1 tsp fenugreek seeds
  • 0.25 Cup Fresh Coconut
  • 1 Water
  • 2 Tbsp Coconut Oil
  • 0.5 Tsp Mustard Seeds
  • 0.5 Tsp Cumin Seeds
  • 2 Onion
  • 2 Tomato
  • 0.5 Tsp Turmeric Powder
  • 1 Tsp Kashmiri Red Chilli Powder
  • 1.5 Litres Hot Water
  • 1 No. Drumstick
  • 0.33 Cup Pumpkin
  • 0.33 cup ash gourd
  • 1 No. Brinjal
  • 4 Nos. Shallots
  • 1 Salt
  • 3 TBSP Tamarind Pulp
  • 4 Tbsp Jaggery
  • 0.33 Cup Toor Dal
  • 1 Tbsp Oil
  • 0.25 Tsp chana Dal
  • 0.25 Tsp Mustard Seeds
  • 4 Nos. red Chilli
  • 10 Nos. Curry Leaves
  • 0.25 Tsp Asafoetida
  • 1 Handful Fresh Coriander

Equipment

wokblenderstrainerstock potsmall pan

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