How about tasting saravana bhavan sambar???I enjoy it and hope you too like it. Hotel sambar tastes different than regular sambar. You can soak "Mini Idly" and "Uzhunnu Vada" in this sambar which will be my choice in "hotel saravana bhavan" and "hotel wood lands". I used to prepare it once in a while which is my hubby's favorite too…Ok here comes the recipe with my clicks….
Cooking Time:35 min Serves:5
Ingredients:
| Toor Dal | 1/2 cup |
| Potato | 1(cut into 2 pieces) |
| Carrot | 1(whole or cut into two pieces) |
| Small onion | 10 to 15(skin peeled) |
| Tomato | 1(chopped into cube shapes) |
| Green chilly | 3(chopped into round shapes) |
| Asafoetida powder | 1 pinch +1/2 tspoon |
| Turmeric Powder | 1/4+1/2 tspoon |
| Water | as needed |
| Oil | 2 tspoon |
| Coriander leaves | 1 pinch |
| Curry Leaves | 1 sprig |
| Tamarind | 1 gooseberry size(soak in hot water and extract the juice) |
| Salt | to taste |
| Sugar | 1 tspoon |
To roast and grind:
| Channa dal | 1 tbl spoon |
| Coriander seed | 2 tspoon |
| Dry red chilly | 5 |
| Cumin seed | 1 tspoon |
To temper:
| Oil/Ghee | 1 tspoon |
| Mustard | 1 tspoon |
| Cumin seed | 1/2 tspoon |
| Dry red chilly | 2 |
| Curry leaves | 1 sprig |
Preparation:
(1) In a pressure cooker add toor dal, potato, carrot, asafoetida powder, turmeric powder, and salt. Cook it for 3 whistles by adding 1&1/2 cup of water.
(2) Once pressure is released and cooled, separate potato and carrot from the cooker. Chop them into bitable pieces that is potato into cube shapes and carrot into round shapes. Also mash the dal. Keep both aside.
(3) Mean while heat a pan and add the ingredients under the table "to roast and grind". Saute till the color changes to brownish. Saute in low to medium flame and take care not to burn the pieces. Better add cumin seeds in the final stage. Switch off the flame and allow the ingredients to cool.
(4) Grind the cooled ingredients in a mixer and make a fine powder. "Sambar powder" is now ready. Keep it aside.
(5) Mean while heat oil a pan. Add onion and saute till color changes brownish. Add green chilly and tomato pieces. Saute till the raw smell goes off and tomato turns mushy ie for 1 to 2 minutes. Keep it aside.
(6) Take 2 & 1/2 cup of water in a cooking vessel and heat it. Add the fried onion, tomato into it and mix well. Add tamarind juice and salt to your taste. Once it starts to boil add turmeric powder, curry leaves, coriander leaves and asafoetida powder. Mix well.
(7) To this add potato and carrot pieces and close the vessel with a lid. In 2 to 3 minutes add the ground sambar powder into it little by little and mix well to avoid any lump formation.
(8) Then add the mashed dal and mix well. Finally add sugar. If the sambar tends to thicken add more water and make it to your consistency. Now temper with the ingredients shown under "to temper" heading and pour over the sambar. Your Tiffin sambar/Idly sambar is now ready.
(2) Once pressure is released and cooled, separate potato and carrot from the cooker. Chop them into bitable pieces that is potato into cube shapes and carrot into round shapes. Also mash the dal. Keep both aside.
(3) Mean while heat a pan and add the ingredients under the table "to roast and grind". Saute till the color changes to brownish. Saute in low to medium flame and take care not to burn the pieces. Better add cumin seeds in the final stage. Switch off the flame and allow the ingredients to cool.
(4) Grind the cooled ingredients in a mixer and make a fine powder. "Sambar powder" is now ready. Keep it aside.
(5) Mean while heat oil a pan. Add onion and saute till color changes brownish. Add green chilly and tomato pieces. Saute till the raw smell goes off and tomato turns mushy ie for 1 to 2 minutes. Keep it aside.
(6) Take 2 & 1/2 cup of water in a cooking vessel and heat it. Add the fried onion, tomato into it and mix well. Add tamarind juice and salt to your taste. Once it starts to boil add turmeric powder, curry leaves, coriander leaves and asafoetida powder. Mix well.
(7) To this add potato and carrot pieces and close the vessel with a lid. In 2 to 3 minutes add the ground sambar powder into it little by little and mix well to avoid any lump formation.
(8) Then add the mashed dal and mix well. Finally add sugar. If the sambar tends to thicken add more water and make it to your consistency. Now temper with the ingredients shown under "to temper" heading and pour over the sambar. Your Tiffin sambar/Idly sambar is now ready.
Enjoy with your dosa/idly…You can have mini idly's or Uzhunnu vada soaked in this sambar which tastes too good.
Since i don't have mini idly plate, i prepared normal size idly and soaked it which is my hubby's favorite….
Tips:
- Don't add too much of tamarind juice like that of other sambar.
No comments:
Post a Comment