Two weeks back I tried this sambar which tastes like hotel sambar at home. It came out very well. Here we add roasted gram. Because of this, the taste itself changes like hotel sambar. In hotels they add yellow pumpkin also while cooking the dhal and mash it. This gives thicker sambar.
Ingredients: |
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For Sambar: |
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| Toor Dhal | – ¾ cup |
| Brinjal / Eggplant | – 3 to 4 small |
| Drumstick | – 1 |
| Sambar Onions | – 5 |
| Tomatoes | – 1 |
| Coriander leaves | – handful |
| Salt | – as needed |
| Tamarind | – 1 lemon size |
For Grinding: |
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| Roasted gram /Pottu kadalai | – 2 tsp. |
| Tomato | – 1 big |
| Grated coconut | – 1 tbsp. |
| Sambar powder | – 2 tsp. |
| Asafoetida | – ¼ tsp. |
| For Seasoning: | |
| Mustard seeds | – ½ tsp. |
| Ured dhal | – ¼ tsp. |
| Cumin seeds | – ½ tsp. |
| Round Dry Chillies | – 2 to 3 |
| Curry leaves | – a handful |
| Sambar Onions | – 5 |
Method:
- Soak tamarind in hot water for ten minutes and extract pulp and keep aside.
- Wash and pressure cook the toor dhal to a soft consistency by adding enough water.
- Chop the vegetables and keep it aside.
- Grind the ingredients given for grinding by adding little water.
- In a pan, add the cut vegetables, small onions, and chopped tomato and fry well.
- Now add the dhal and add 3 cups of water.
- Add ground paste to the cooking dal.
- Now add the tamarind water and cook until the vegetables are cooked.
- When the vegetables are cooked, remove from heat.
- In a pan heat oil, add mustard seeds and cumin seeds.
- When it splutters, add ured dhal stir until it is golden brown. Now add small onions, dry chili, curry leaves until curry leaves splutter.
- Now pour this over the sambar and add coriander leaves.
- Your hotel sambar is ready.
- You can have it with idly or dosa.