Tiffin Sambhar

VideoVideo SpicySpicy Served HotServed Hot VegetarianVegetarian
Good based on 1 Ratings

Listed in : Vegetarian , Vegetarian Appetizers , Vegetarian Gravy , Vegetarian Sidedish , 30 Minute Recipes

I know most of u know & make the hotel sambhar at home.Even i posted a idly sambhar long time back , learnt from my MIL which tastes similar to the hotel ones . But i should say this is the exact recipe for hotel sambhar. I got this recipe from Aval vikatan’s supplementary. Yesterday i tried this for my guests. My guests liked it so much, i was showered with compliments and they were asking for the recipe. Thanks to Mrs. Revathy shanmugam for this yummy hotel kind of recipe. Do try this ,I am sure u’ll get the exact taste as in most of the restaurants.It goes well with idly , dosa , Venpongal and vada. Do check out this recipe for another version of hotel sambhar.

 

Servings: 2 Preparation time:
Ingredients:
  • Pigeon Peas, Raw, Tuvar, Toor Dhal, Toor Dal, Red gram dhal Toor dal – 1/2 cup
  • Moong dal (1 fistful)
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric powder - 1/2 tsp
  • Canola Oil, Vegetable Oil, Cooking Oil ( A drop)
  • Sweet Potato, Raw, Vegetables ( Carrot & potato/If needed)
  • Tamarind – 6 seeds (approx. big gooseberry size)
  • To dry roast and grind:
  • Coriander Seeds, Hara Dhaniya Coriander seeds ( Dhania) – 1.5 tbsp
  • Chickpeas, Garbanzo Beans, Bengalgram, Mature Seeds, Raw, Channa, Kabuli Chana Dal, Chana Dal, Gram Dhal Channa dal – 1 tbsp
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly Red chillies – 6 nos
  • Fenugreek Seed, Kasuri Methi, Kasoori Methi Dried, Menthya, Vendayam, Menthulu,uluva Methi seeds – 1/2 tsp
  • To temper & saute:
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder Mustard seeds – 1 tsp
  • Urad Dal, White, Urad Dhall, Urad Dhal Urad dal –1tsp
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed cumin seeds (Jeera) – 1/2 tsp
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly Red chillies – 2 nos (pinched)
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves Curry leaves (a few)
  • Hing (asafetida) – few pinches
  • Onions, Raw, Onion Onion (small) - 1 cup
  • Tomatoes, Red, Ripe, Raw, Red Tomato Tomato – 4 nos
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Coriander leaves – to garnish
  • Ghee, Ghee – 1 tbsp

Instructions (Preparation Steps):

  • Soak tamarind in warm water for 20 mins and take the extract. Set aside.
  • Peel the onions and chop the tomatoes.
  • Pressure cook the dals with turmeric powder and a drop of oil.Mash and set aside.
  • In a kadai dry roast all the above said ingredients and make it a powder.
  • In the same kadai , add oil and temper all the items in the same order.Now add the sambhar onions and saute till transparent.
  • Then add the tomatoes ( crush it with ur hands before adding , this makes the sauting process faster ) and required salt. Saute till tomatoes turn mushy and juicy.
  • Add the tamarind extract , raw pinched curry leaves , hing and little turmeric powder.
  • Allow to boil till the onions get cooked.Now add the mashed dal and the ground powder. Mix well so that there are no lumps.
  • Boil for few minutes. It will thicken. Add more water if necessary . Switch off the flame and garnish with coriander leaves.
  • Last but not the least , don’t forget to add a tbsp of ghee & Cover it with a lid till u serve..
  • ENJOY WITH SOFT IDLIES & VEN PONGAL !!
  • TIPS
  • Make this sambhar atleast 3-4 hours before serving because all the tastes blends well in this time.U can reheat it while serving.

Cook's Tip:
To keep peeled potatoes from turning dark without putting them in water, wrap in paper towel and wet under the Water Tap
84 likes
To prevent the burn sensation after grinding chilies Dip the hands in cold milk
609 likes
Crisp dosas- To make dosas more crisp, add half a teaspoon of fenugreek seeds to the lentil and rice mixture while soaking.
144 likes
Don't throw away of the foods left over. Store them in fridge. Use them in making tasting dishes.
241 likes
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
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