Topic started by Sandhiya (@ cs6668169-139.austin.rr.com) on Fri Jan 25 18:12:00 .
All times in EST +10:30 for IST.

Can anybody give me a recipe for Sambar which tastes like what we get in hotels. The one which goes well with idli, dosa, pongal etc. Thanks in advance.

Responses:

• From: Bhargavi Raj (@ 1cust213.tnt1.bloomington.il.da.uu.net) on: Tue Jan 29 14:57:18
  
  hi sandhiya,
  herez a reciepe that will taste like hotel sambhar
  
  ingredients:
  small onions 50gms}LARGE ONIONS CAN ALSO BE INCLUDED}
  red radhish-50gms
  drum sticks
  carrots
  ANY OTHER SEASONAL VEGETABLES.
  tamrind -abt a chesnut size(SOAKED IN HOT WATER FOR 10MINS)
  1cup of toovar dal&moong dal mixture (BOILED & MASHED TO A FINE PULP)
  sambhar powder
  tumeric powder1/2tsp
  mustard seeds-1/2 spoon
  methi seeds-1/2 spoon
  jeera-1/2 spoon
  green chillis cut-2/3
  dry masala
  daniya-3spoons
  udad dal-2-spoons
  red chilli-4,5
  hing-a pinch
  _______________
  coconut-4-5spoon
  jaggery-a small ball size
  oil for cooking.
  method:
  cut all the vegetables in small squares.
  pulp out the tamrind by soakin it in water for 10mins.the pulp should be min 4-5cups.
  heat oil in a thick bottom vessel,add the mustrad,methi seeds,jeera ,green chilli & allow it to splutter.once done then add 1/2 spoon of tumeric powder ,n add all the vegetables.fry for 2mins aprox,then add the sambhar powder& the tamrind water n mix it well,at this stage keep the flame high to allow it to boil.after the first boil add the salt to taste,& also grind all the above mentioned dry masala together with the coconut & the jaggery with a little water n make a fine paste.
  when u see the sour taste of the tamrind go,add the paste,allow it to simmer in a medium flame for 10mins till the vegetables are cooked.
  now add the dal mixture,if the sambhar seems to be very thick u can add more water to make it thin.
  allow it to boil for about 5mins.
  garnish it with corriander leaves,serve hot with idli/dosa.
  
  
  
• From: K Soundar (@ ip2.factorylogic.com) on: Fri Mar 29 10:40:47
  
  what goes into the dry masala...is it the sambar powder that is sold in Indian grocery stores?
  
  Also what ingredient contributes to the strong and distinct smell of hotel sambar?
  
  
  
• From: keralacook (@ 202.88.232.251) on: Thu Apr 11 23:18:42
  
  Nowadays, in most of the hotels, they use ajino-moto even in traditional dishes like Sambar. This gives a unique smell and taste, that makes us some sort of addicted. Pls visit http://www.msgmyth.com for more info.
  
  
• From: Pearl Subramanian (@ ) on: Mon Jun 30 11:05:00
  
  Hotel Sambar or Tiffen Sambar
  
  
  
  Tur dhal – ½ Cup; Turmeric Pwd – ½ tspn; Asafotedia pwd –1/2 tspn. 150 g. Sambar Onions; 3 med. Size Tomatoes; marble size ball of tamarind – soak in ¼ cup hot water – extract thick pulp & keep aside; Green chillies 2 –3 no’s; Jaggery – 1 tspn; Salt to taste; If desired any other vegetables could be used – like Drumsticks; Potato, Brinjals, etc.,
  
  For the Masala Paste:
  6 Dry Chillies; 2 tspns. Corriander seeds; 1tspn Jeera Seeds; 1tspn. Pepper Corns; 1tspn channa Dhal; 1 tspn Urud Dhal; ¼ Coconut (fresh) – fry the ingredients kept for the masala in 1 tbspn oil – till a nice aroma is got – leave to cool – then either dry grind to a powder or add water & make a paste & keep.
  
  For seasoning:
  Mustard Seeds – 1tspn; Vendium Seeds – ½ tspn. 2-3 Red Dry Chillies deseeded, broken & kept; 1 tspn. Urud Dhal; A sprig of Curry leaves; Oil – 4 tbspns
  
  For Garnish : Chopped coriander leaves 3 Tbspns. 2-3 tbspns of ghee
  
  Method
  
  Wash Dhal nicely put in cooker add Turmeric pwd, Asafetida, 1 Tomato & water – Cook for 3 whistles – remove from heat & leave to depressurize. In the meantime place a vessel on heat, add oil add the seasoning ingredients – when mustard seeds crackle add the Sambar Onions & fry to a golden brown – (if you are adding any other vegetables to the Sambar you could do so after the Onions are brown) add tomatoes & fry till tomatoes are soft – now add ½ -3/4 cups of water – (here again if vegetables other than Onions are being added then add 2 – 2 ½ cups of water for vegetables to cook) – leave to bubble – (once the vegetables are cooked), add the dhal mixture from the cooker (if it is too thick) add water, mix well – add the slit green chillies & bring to a bubble, add 2 tbspns of the ground masala; now add yr. thick tamarind pulp, salt to taste, jaggery & mix well leave to thicken - when required thickness has been achieved – remove from heat – garnish with chopped coriander leaves & a tablespoon or 2 of Ghee -
  
  

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