Thursday, December 14, 2017

Restaurant Style Sambar

After ages, decided to write my blog to save a TASTY, YUMMY sambar recipe! Thanks to my cousin from Chennai...hotline help over phone 😊 But I missed to take pictures.

Recipe for the powder (save it for 2 times):

  • Dry fry 2 spoons channa dhaal and then add 4 spoons dhania, fry few mins
  • Then add 6red chillies and quarter spoon jeera, pepper, methi seeds
  • When about to turn off add some khasa khasa and asafoetida
  • And turn off, let it cool and grind almost fine, but not fine
Sambar Recipe:
  • Pressure cook 2 handful dhaal, with little turmeric and 1 spoon oil
  • Saute in little oil, one green chilli, half big onion and one tomato
  • Add the sauted veggie to the dhaal 
  • Add salt, tamarind or soaked mavathal, half of the ground powder
  • Add half tablespoon regular sambar powder - all to the cooker with dhaal.
  • Pressure cook again for one whistle
  • Open after 10mins, then open boil few mins, then add little jaggery, turn off
  • Season with ghee, mustard, urad, jeera, asafoetida, curry leaves
  • Top it with Cilantro...yummy yum sambar ready

No comments: