Sambar Recipe – Homemade Powder, Idli Dosa Hotel Sambhar
Making sambar powder from scratch is not an easy task, especially for the untrained. The secret to a great sambar lies in the freshness of the quality of spices that are used to make the sambar powder and of course the method in which it’s made. In today’s recipe we will not only learn to make the traditional sambar powder from scratch but we will also make yummy traditional authentic flavorful sambar with the homemade sambar powder. To simply explain what sambar is all about, it’s a lentil based vegetable stew, which is cooked with freshly ground aromatic masala. Tamarind and jaggery gives the sambar the extra zing and sweetness and elevates the taste. So let’s begin!
Soak the tuvar dal in water for 1 hour or until they double in volume.
For the masala
In a pan, heat the oil on medium flame. Add cumin seeds, methi seeds, chana dal, rice, coriander seeds, hing, cloves, green cardamom, ginger and garlic, coconut and sprig of curry leaves. Fry for 2 minutes on medium flame until they start to pop.
Once the masala starts to pop, add red chili, cook for 2-3 minutes over low flame.
Add haldi, Kashmiri red chili, onion and salt. Cook for 2-3 minutes over low flame.
Once done allow the masala to cool down completely. Place the masala along with some water, in a mixer jar and blend everything to make a smooth paste. Set aside.
For the sambar
In the pressure cooker, pour oil and add green chili, mixed vegetables and salt. Cook the vegetables for 2 minutes over high heat.
Then add the masala, and give it a good mix. Cook for 1 minute for high flame.
Add the soaked tuvar dal along with the water, mix well and bring it to a boil.
Once it comes to a rapid boil, place the lid and cook the tuvar dal over high heat for about 5 whistles, after that lower the flame and cook for further 15 minutes. Once done allow the pressure cooker to naturally cool down.
Once cooled open the lid and again bring the sambar to a boil over high heat.
Add the tamarind paste and jaggery and cook for 3-4 minutes in high heat. This will bring out the sweet, spicy and tangy flavour in the sambar.
For the tadka
In a small tadka pan, pour oil and then add the mustard seeds, allow it to crackle.
Then add the whole red chilies and hing, mix and finally add the curry leaves.
Add this tadka to the sambar and give it a final mix. Sambar is ready
Serve the hot Sambar with soft idli and chutney.
Adding rice to the masala will make the masala silkier.
The quantity of water is 8 times the dal.
Quantity of tamarind and jaggery can be adjusted as per preference.
You can soak the idli in the sambar for 30 minutes. Idlis will soak in all the sambar and then you can enjoy.