I learnt this Sāmbar from my neighbor. Its very simple. Usually for hotel style sambar recipe,we used to add freshly roasted & ground spices.For this sambar, just besan flour is enough.I had tasted this kind of sambar in some hotels especially in Tirunelveli and Madurai.Do try this and let me know how it turned out.Lets see how to make this easy, South Indian Idli Sambar recipe.
Tamilnadu Hotel style Idli sambar recipe
Idli sambar recipe – Tamil nadu hotel style
Cuisine: South Indian
Category: Sambar recipes
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup – 250ml
- Toor dal – 1/3 cup
- Carrot –1 no
- Potato – 1 no
- Tamarind –Small berry size(Sundakkai alavu)
- Tomato – 2 nos
- Small onions / shallot – 10 nos
- Curry leaves – few
- Sambar powder – 1.5 tsp
- Turmeric powder – a pinch
- Asafetida – 1/4 tsp
- Besan flour – 1 tbsp
To temper
- Mustard seeds – 1/2 tsp
- Methi seeds – 1/4 tsp
- Urad dal – 1/2 tsp
- Red chilli – 1 no
- Green chilli – 1 no (slit)
- Coriander leaves – few ( to garnish)
|
- In a pressure cooker, take the toor dal, chopped vegetables, turmeric powder, hing and a drop of oil. Add the required water and cook for one whistle in low flame. Mash the dal and keep it apart.Dilute besan flour in 1/4 cup of water without lumps and set aside.
- Heat a kadai with oil and temper the ingredients given under “To temper”. Sauté the onions, slitted chillies,curry leaves, hing & tomatoes. Saute till tomato turns mushy. Now add the tamarind extract and sambar powder.
- Add more water if necessary.Add the cooked vegetables , little asafetida and fresh curry leaves. Allow it to boil for few minutes. Then add the cooked and mashed toor dal.
- Add besan water to the sambar. Boil well for few minutes without lumps .The sambar starts to thicken. Add more water if necessary.
- Finally switch off the stove and garnish with coriander leaves.
- **For relatives, add a tsp of ghee at the end and close the bowl.
Yummy , aromatic sambar is ready to enjoy with piping hot idlis , vada or pongal !!
|
- For idli sambar, dal should be dominant and hence less tamarind is added. If u want the sambar to be more tangy add lime juice at the end after switching off the flame.
- For more spiciness, add more green chillies while sautéing onions and tomatoes.
- If u feel the sambar is too thick, add more water, little tamarind extract, salt and sambar powder. Boil for sometime. Similarly if u think the sambar is more spicy or tangy, add little besan flour and water, allow it to boil. Adjust salt.
- I find the above step as very useful to get the correct taste. That too for beginners these points would be very useful , thanks to my neighbor for sharing these tips with me/>
|
I enjoyed this yummy sambar with my oats barley idli and onion thokku !
Leave a Reply