Hotel Sambar for idli dosa
Hotel Sambhar Recipe
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.
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
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.