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Thursday, 28 January 2010

Hotel style Sambar
This is my favorite sambar for idly, dosa, pongal and even it tastes great with hot pooris. For the people who know about the popular Ratna Cafe's Sambar( triplicane, Chennai), this Tiffan sambar tastes similar to the Ratna cafe's sambar. 

Important points for making this delicious Tiffan Sambar are
Never use tamarind pulp for this sambar
Do not add more vegetables( any 2 variety of vegetable is enough) 
Try to use small onions( shallots)
A tbsp of powdered jaggery is very important ingredient for this recipe.

Ingredients
Toor dal/ Split pigeon peas( cooked and mashed)-2cups
Small onions/ Shallots( peeled)-15 to 20
Tomato medium chopped-1
Drumsticks-1/2cup
Carrots chopped-1/2cup
Curry leaves-few
Coriander leaves-few
Turmeric powder-1/2tsp
Mustard seeds-1tsp
Jaggery powdered-1tsbp
Salt to taste
Oil required

Sambar powder ingredients
( Dry roast the following ingredients separately and grind to fine paste)
Coriander seeds-3tbsp
Bengal gram/ Split chick peas-2tbsp
Whole dry red chilly-10( +/- depending on taste)
Cumin seeds-1tsp
Fenugreek/ Methi seeds-1/2tsp
Fresh shredded Coconut-1/2cup( don't roast coconut, add this while grinding).


Tiffin Sambar
Method
Heat enough oil in a pan, when hot add the mustard seeds. When the mustard seeds crackles add the shallots and curry leaves, fry for few minutes and add the carrots and drumsticks. Now add the tomatoes and cook for few more mins, when the tomatoes are done, add the turmeric powder and ground sambar paste. Fry the ground paste for few seconds and add the cooked toor dal. Season with salt and add enough water( to get required consistency, sambar should not be too thin or too thick). Simmer the sambar for 5 mins. Finally add the powdered jaggery and coriander leaves, give a good stir and remove from heat. Serve hot with Idly, Dosas. Pongal or Poori.

For making Ghee idlys- Prepare mini idlys or normal idlys as usual. In a bowl add the idlys, generous amount of tiffan sambar and 2tsps of ghee. Garnish with coriander leaves and serve hot.

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