Hotel Style Sambar

25 mins
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. 2In 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.
  3. 3In 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.
  4. 4Then 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.
  5. 5Then 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.
  6. 6Then 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.
  7. 7Cool down and grind together into a fine paste.
  8. 8Cool down and grind together into a fine paste.
  9. 9Cool down and grind together into a fine paste.
  10. 10In a kadai add some oil, mustard seeds, cumin seeds, onion, tomatoes, turmeric, Kashmiri chilli powder and cook for two to three minutes.
  11. 11In a kadai add some oil, mustard seeds, cumin seeds, onion, tomatoes, turmeric, Kashmiri chilli powder and cook for two to three minutes.
  12. 12In a kadai add some oil, mustard seeds, cumin seeds, onion, tomatoes, turmeric, Kashmiri chilli powder and cook for two to three minutes.
  13. 13Add some hot water, veggies of your choice, shallots, jaggery, tamarind pulp and bring it to a boil.
  14. 14Add some hot water, veggies of your choice, shallots, jaggery, tamarind pulp and bring it to a boil.
  15. 15Add some hot water, veggies of your choice, shallots, jaggery, tamarind pulp and bring it to a boil.
  16. 16Now add the masala paste, cook toor dal, salt and cook well for 20 to 25 minutes.
  17. 17Now add the masala paste, cook toor dal, salt and cook well for 20 to 25 minutes.
  18. 18Now add the masala paste, cook toor dal, salt and cook well for 20 to 25 minutes.
  19. 19Lastly prepare a tadka with some chana dal, urad dal, mustard seeds, red chillies, curry leaves, hing and add it to the sambar.
  20. 20Lastly prepare a tadka with some chana dal, urad dal, mustard seeds, red chillies, curry leaves, hing and add it to the sambar.
  21. 21Lastly 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
  • 1 Tbsp Coconut Oil
  • 1 Tbsp Coconut Oil
  • 0.25 Tsp asafoetida
  • 0.25 Tsp asafoetida
  • 0.25 Tsp asafoetida
  • 1 Tsp Mustard Seeds
  • 1 Tsp Mustard Seeds
  • 1 Tsp Mustard Seeds
  • 1 Tsp cumin Seeds
  • 1 Tsp cumin Seeds
  • 1 Tsp cumin Seeds
  • 1 Tbsp Urad Dal
  • 1 Tbsp Urad Dal
  • 1 Tbsp Urad Dal
  • 1 Tbsp Chana Dal
  • 1 Tbsp Chana Dal
  • 1 Tbsp Chana Dal
  • 1 Tsp Black Peppercorns
  • 1 Tsp Black Peppercorns
  • 1 Tsp Black Peppercorns
  • 2 Tbsp Coriander Seeds
  • 2 Tbsp Coriander Seeds
  • 2 Tbsp Coriander Seeds
  • 15 Nos. Curry Leaves
  • 15 Nos. Curry Leaves
  • 15 Nos. Curry Leaves
  • 10 Nos. Kashmiri Red Chilli
  • 10 Nos. Kashmiri Red Chilli
  • 10 Nos. Kashmiri Red Chilli
  • 1 Inch Ginger
  • 1 Inch Ginger
  • 1 Inch Ginger
  • 3 Cloves garlic
  • 3 Cloves garlic
  • 3 Cloves garlic
  • 1 Nos. Green Chilli
  • 1 Nos. Green Chilli
  • 1 Nos. Green Chilli
  • 4 Nos. Shallots
  • 4 Nos. Shallots
  • 4 Nos. Shallots
  • 1 tsp fenugreek seeds
  • 1 tsp fenugreek seeds
  • 1 tsp fenugreek seeds
  • 0.25 Cup Fresh Coconut
  • 0.25 Cup Fresh Coconut
  • 0.25 Cup Fresh Coconut
  • 1 Water
  • 1 Water
  • 1 Water
  • 2 Tbsp Coconut Oil
  • 2 Tbsp Coconut Oil
  • 2 Tbsp Coconut Oil
  • 0.5 Tsp Mustard Seeds
  • 0.5 Tsp Mustard Seeds
  • 0.5 Tsp Mustard Seeds
  • 0.5 Tsp Cumin Seeds
  • 0.5 Tsp Cumin Seeds
  • 0.5 Tsp Cumin Seeds
  • 2 Onion
  • 2 Onion
  • 2 Onion
  • 2 Tomato
  • 2 Tomato
  • 2 Tomato
  • 0.5 Tsp Turmeric Powder
  • 0.5 Tsp Turmeric Powder
  • 0.5 Tsp Turmeric Powder
  • 1 Tsp Kashmiri Red Chilli Powder
  • 1 Tsp Kashmiri Red Chilli Powder
  • 1 Tsp Kashmiri Red Chilli Powder
  • 1.5 Litres Hot Water
  • 1.5 Litres Hot Water
  • 1.5 Litres Hot Water
  • 1 No. Drumstick
  • 1 No. Drumstick
  • 1 No. Drumstick
  • 0.33 Cup Pumpkin
  • 0.33 Cup Pumpkin
  • 0.33 Cup Pumpkin
  • 0.33 cup ash gourd
  • 0.33 cup ash gourd
  • 0.33 cup ash gourd
  • 1 No. Brinjal
  • 1 No. Brinjal
  • 1 No. Brinjal
  • 4 Nos. Shallots
  • 4 Nos. Shallots
  • 4 Nos. Shallots
  • 1 Salt
  • 1 Salt
  • 1 Salt
  • 3 TBSP Tamarind Pulp
  • 3 TBSP Tamarind Pulp
  • 3 TBSP Tamarind Pulp
  • 4 Tbsp Jaggery
  • 4 Tbsp Jaggery
  • 4 Tbsp Jaggery
  • 0.33 Cup Toor Dal
  • 0.33 Cup Toor Dal
  • 0.33 Cup Toor Dal
  • 1 Tbsp Oil
  • 1 Tbsp Oil
  • 1 Tbsp Oil
  • 0.25 Tsp chana Dal
  • 0.25 Tsp chana Dal
  • 0.25 Tsp chana Dal
  • 0.25 Tsp Mustard Seeds
  • 0.25 Tsp Mustard Seeds
  • 0.25 Tsp Mustard Seeds
  • 4 Nos. red Chilli
  • 4 Nos. red Chilli
  • 4 Nos. red Chilli
  • 10 Nos. Curry Leaves
  • 10 Nos. Curry Leaves
  • 10 Nos. Curry Leaves
  • 0.25 Tsp Asafoetida
  • 0.25 Tsp Asafoetida
  • 0.25 Tsp Asafoetida
  • 1 Handful Fresh Coriander
  • 1 Handful Fresh Coriander
  • 1 Handful Fresh Coriander

Equipment

wokblenderstrainerstock potsmall pan