Hotel Sambhar Recipe

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Masala

Cumin seeds (Jeera)                              1 tbsp                 

Coriander (Dhania) Seeds                      3 tbsp

Methi seeds                                            1 tsp

Curry leaves                                           5-6 leaves

Cinnamon                                               5 gms

Black pepper                                          1½ tbsp

Byadagi Dried Chillies                            4-5 nos.

Fresh coconut grated                             ½ cup

Onion diced                                            1 no.

Tomato dices                                          2 no.

 

Sambhar

 

Arhar dal soaked                                      2 cups

Drumsticks peeled & cut into batons       150 gms

Brinjals                                                     4-5 nos.

Pumpkin                                                   200 gms

Guntur Dried Chillies                               10 gms

Salt                                                           5 gms

Turmeric                                                   5 gms

Oil                                                            1 tbsp

Ghee                                                        4 tbsp

Shallots peeled                                        50 gms

Tamarind pulp                                         100ml

Jaggery                                                   1 tbsp

Mustard seeds                                        2 tbsp

Green chillies slit                                    1 no.

Curry leaves                                           6-7 nos.

Hing                                                        2 tbsp

Method:

Take a pressure cooker and add soaked arhar dal, drumsticks, pumpkin, brinjals, slit green chillies, tamarind pulp, salt, turmeric and water. Cook it for 2 whistles.

 

Heat some oil in a pan and add jeera, coriander seeds, methi seeds, cinnamon, curry leaves, byadagi chillies and pepper, and roast it slightly.

In the same pan add shredded fresh coconut, onions and tomatoes and cook till it becomes pulpy.

In a blender, add roasted spices, onions, tomatoes and coconut together. Make a paste out of it.

Heat ghee in a pan, add mustard seeds, curry leaves, hing and add cooked dal in it.

Later add some water and 5 tbsp of grinded sambar masala.

Add shallots and diced tomatoes to sambar.

Adjust the salt, add jaggery and tamarind pulp. Get it for a boil.

Heat some ghee in a tadka pan, crackle mustard seeds, sambar chillies and curry leaves. Pour it over sambhar.

Serve this sambar with idli, wada or dosa.

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