Tag Archives: sambhar

Hotel Sambar

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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…

Hotel Sambar

Hotel Sambar

Ingredients:

  • 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

Preparation:

  • 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

Serve hot. This sambar goes out well with idly, dosa and steamed rice. I have accompanied it with mini idly as sambhar idly.

Sambhar

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Already I have posted few sambhar recipes, but I never posted the usual sambhar recipe which I make very often (basic sambhar). I have made this sambhar with carrots and drumstick, but you could also put radish, white pumpkin, brinjal(baby eggplant). Let us move on to the sambhar recipe.

Sambhar

Sambhar

Ingredients:

  • Pigeon pea / Tuvaram paruppu / Toor dal – ½ cup
  • Onions – 2 nos(medium sized)
  • Tomato – 1 no
  • Carrots – 2 nos
  • Drumstick – 1 no
  • Ashgourd / White pumpkin – 1/4 kg
  • Turmeric powder – ½ tsp
  • Sambhar powder – 2 tsp (available in all Indian stores)
  • Asafoetida – ¼ tsp
  • Tamarind – a gooseberry size
  • Salt to taste
  • Curry leaves- a string
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Fenugreek / Methi – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Oil – 3 tsp

Preparation:

  • Pressure cook the pigeon pea/toor dal and wait for 3 whistles.
  • Prepare the Tamarind extract.
  • Peel the onion, carrots, radish, ashgourd. Chop the carrots and radish into small rings, chop the drumstick to 3 inch length, chop the ashgourd into thick cubes,  separate cauliflower into small florets, chop the tomatoes roughly and finely chop the onions.
  • Heat oil in a kadai. Add all the spices (mustard, cumin, black lentil, fenugreek seeds) and curry leaves, wait till they crackle.
  • Add the onions and fry till they are transparent.
  • Add the tomatoes and fry till they are mushy.
  • Add the vegetables, turmeric powder, little salt and fry for 10 mins. Pour in a cup of water and add  a tsp of sambhar powder and bring it to boil. Cover with the lid and cook till the vegetables are done.
  • Remove the lid, pour in the boiled pigeonpea along with the water and add another tsp of sambhar powder, give a stir. Cover with the lid and keep in medium flame for 20 mins.
  • Remove the lid and pour in the tamarind extract. Cover and cook in medium flame for another 10 mins
  • Remove the lid and keep in low flame till the oil separates and the sambhar comes to a curry consistency.
  • Transfer it to a bowl and garnish with coriander leaves.

Serve hot with steamed rice.

Sambhar (no onion no garlic)

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I have heard of this no onion no garlic recipes, but was wondering how far it would be tasty. Finally with the guts started preparing “no onion no garlic recipes” – first with Sambhar.  I have prepared the sambhar by roasting few spices and grinding them. After tasting the sambhar, wow everything was perfect. Let us move on to the recipe…

 

Sambhar (no onion no garlic version)

Sambhar (no onion no garlic version)

Ingredients:

  • Toor dal/Pigeon pea/Thuvaram paruppu – ¼ cup
  • Tamarind – a gooseberry sized
  • Carrot – 1 no
  • Radish – 1 no
  • Drumstick – 1 no
  • Turmeric powder – ½ tsp
  • Hing/Asafoetida – ¼ tsp
  • Red chillies – 5 nos
  • Coriander seeds – 1 tsp
  • Channa dal – 2 tsp
  • Fenugreek seeds – ¼ tsp
  • Mustard seeds – 1 tsp
  • Curry leaves – a string

Preparation:

  • Pressure cook toor dal/pigeon pea for about 3 whistles. It should be boiled to mashing consistency.
  • Soak tamarind in water for 15 mins and extract the juice.
  • Heat a tsp of oil in a kadai and fry red chillies, coriander seeds, channa dal and fenugreek seeds. Grind it to fine powder.
  • Wash and chop the vegetables roughly.
  • Heat oil in kadai. Put mustard and curry leaves. Wait till they crackle.
  • Put the vegetables, turmeric powder and salt. Saute them nicely for abt 5 mins and pour a cupof water. Cover with the lid and allow the veggies to boil.
  • Pour in the tamarind juice and allow it boil in medium flame till the raw smell goes off.
  • Put in the grounded sambhar powder, stir it well. Allow to boil for 5 mins.
  • Put the mashed dal and give a stir. Cover and cook for few mins, till everything blends well.
  • Garnish with coriander leaves.

Serve hot with steamed rice, poriyal(stir fry) and appalam/pappadam.