Whatever the sambar you prepare at home, but everyone loves Hotel Sambar. The hotel sambar with idly or dosa in unbeatable, finally after long time got this Hotel Sambar recipe, also it was too good as the same taste and now Hotel Sambar at our home sweet home. I have accompanied this with Mini Idly.
Do check out my other vegetarian curry recipe in this link: https://madraasi.com/main-course/vegetarian/. Let us move on to the recipe…
- Onions – 3 nos
- Tomato – 2 nos
- Red chilies – 6 nos
- Coriander seeds – 2 tbsp
- Tuvar / Tuvaram paruppu / Split pigeon peas – ½ cup
- Urad dal / Ulundam paruppu / Blackgram – 1 tbsp
- Kadala Paruppu / Bengalgram – 1 tbsp
- Cumin seeds – 1 ½ tsp
- Methi / Fenugreek seeds – ¼ tsp
- Coconut pieces – a handful
- Mustard seeds – ¼ tsp
- Potato – 2 nos
- Drumstick – 1 no
- Curry leaves – a string
- Turmeric powder – ½ tsp
- Tamarind – a gooseberry size
- Oil – 1 tbsp
- Salt to taste
- Dry roast blackgram/urad dal, Bengal gram/channa dal, cumin seeds, coriander seeds, methi/fenugreek seeds and red chilies for 5 mins.
- Peel and roughly chop 2 onions and finely chop the other onion.
- Peel and chop the potatoes and drumstick.
- Add in the roughly chopped onions, a roughly chopped tomato and coconut pieces with a tsp of oil and roast for few mins or until the raw smell goes off.
- Transfer it to a plate, bring to room temperature and grind it to fine paste along with little water.
- Pressure cook tuvar dal / split pigeon pea along with a pinch of turmeric powder along with 2 cups of water for 3 whistles. It should be pressure-cooked to the mashing consistency.
- Remove the lid when the pressure subsides and mash it well.
- Heat leftover oil in a kadhai, add a pinch of cumin seeds, mustard seeds and curry leaves. Wait until they crackle.
- Add in the finely chopped onions and cook until they turn golden brown.
- Add in the finely chopped tomato and cook until they turn mushy.
- Add in the potatoes and drumstick along with turmeric powder and cook for 5 mins.
- Pour in the tamarind extract along with salt, cover and let it boil until the raw smell goes off.
- Pour in the mashed pigeon pea to the kadhai, cover and cook until it boils.
- Pour in the ground masala along with required amount of salt, cover and cook until the vegetables are boiled and the sambar thickens (semi-liquid).
- Garnish with coriander leaves and stalks, cover with the lid.
- Heat 2 tsp of oil in a kadhai, add in ¼ tsp of cumin seeds, ¼ tsp of mustard seeds, curry leaves and 2 nos of red chillies. Wait until they crackle and pour it to the sambhar