My husband loves sambar with literally anything even with Chapathi ?. I saw this recipe very long time ago at Kannamacooks. Since it is done with freshly grinded masala I bookmarked it. I have posted udupi sambar in my space before. It is using sambar podi with fresh spices. So initially I thought this one would taste similar. To my surprise it tasted miles apart. I loved the blend of jaggery at the time of grinding the masala itself. Seasoning at the end really brought flavour. Also using sesame oil made the difference-.
Ingredients
For Masala:
Urad dal – 1 teaspoon
Chana dal – 1.5 teaspoon
Cumin seeds – 1/2 teaspoon
Red chllies – 4 (adjust to your spice level)
Jaggery – 1 to 1.5 teaspoon
Hing / Asafoetida – 1/4 teaspoon ( I have used whole one)
Fresh grated Coconut – 2 teaspoon
Curry leaves – 10
Methi seeds / Fenugreek seeds – 1/8 teaspoon
Pepper corn – 5 – 6
Salt to taste
Sesame oil – 2 teaspoon
For Sambar
Toor dal – 1/3 cup
Drumstick / Murungai kai – 2
Onion – 1/2 (medium size)
Tomatoes – 1
Tamarind – 1 small marble size
Sesame oil – 2 teaspoon + 1/2 teaspoon
Salt to taste
Turmeric powder – 1 teaspoon
Ghee – 1 teaspoon
Curry leaves – 10
Mustard seeds – 1 teaspoon
Red chilli powder – 1/4 to 1/2 teaspoon (adjust to spice level)
Coriander leaves – 1 tablespoon
Method:
Heat 2 teaspoon of oil in a pan and fry all the ingredients under masala section except curry leaves, coconut and jaggery. Fry till slight brown in color. add Curry leaves, Jaggery and coconut and fry for another min in low flame. Switch it off and let it cool down
Grind it to powder then add water. Grind it to smooth paste. Keep it aside
In pressure cooker add toor dal, turmeric powder, 1/2 teaspoon of oil. In a bowl take chopped onion, tomatoes, Tamarind and drumstick with salt. Add required water. Pressure cook together with dal for 4-5 whistles. Cool down completely. Open the lid and take out the vegetables. Mash the dal. Keep it aside
In pan add grinded paste, water(I have added 3 cups). Let it boil.
Add cooked vegetables. Boil for a minAdd Cooked dal. Mix well. Adjust salt. Let it boil.
Now let’s do the tempering. Heat rest of sesame oil. Add mustard seeds let it pop. Add Curry leaves switch it off. Add Red chilli powder. Give a quick stir. Add this to hot sambar. And mix well.
Boil sambar in low flame.Add Ghee and Coriander leaves & switch it off
Hot flavourful sambar is ready
3 Replies to “annapoorna hotel sambar Recipe – , Hotel Style Sambar recipe – Side for idli, Dosa and rice – Sambar Recipes”
flavorful sambar..yumm with idlis !
I love sambars that are made from scratch, so sure I am going to love this one too! Pinning this up…
loved that tray with the spice spread on it..sambar looks so good too.. I can actually get the wonderful smell of sambar 🙂 making me hungry now