Hotel Style Sambar
Directions
- 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.
- 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.
- 3Cool down and grind together into a fine paste.
- 4In a kadai add some oil, mustard seeds, cumin seeds, onion, tomatoes, turmeric, Kashmiri chilli powder and cook for two to three minutes.
- 5Add some hot water, veggies of your choice, shallots, jaggery, tamarind pulp and bring it to a boil.
- 6Now add the masala paste, cook toor dal, salt and cook well for 20 to 25 minutes.
- 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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