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Showing posts with label IDLI/DOSA SAMBAR RECIPES. Show all posts
Showing posts with label IDLI/DOSA SAMBAR RECIPES. Show all posts

March 1, 2021

Karnataka Idli Sambar Powder Recipe

Karnataka idli sambar powder

My daughter Raksha is an ardent fan of Karnataka hotel style idli sambar. She loves the sweet and spicy taste of this sambar which is very unique across South Indian sambar recipes.  Whenever I visit Jayanagar or old Bangalore, a parcel of Mysore masala dosa with chutney and sambar ( I request the parcel section to pack some extra sambar for me 😀) is a must for Raksha. Usually I buy from Krishna bhavan, Ganesh Bhavan, SLV and Upahara Darshini. Raksha always tells me to make this at home to pair with idli rava idli.

I have tried so many versions of Bangalore hotel idli sambar at home. But nothing came up to my expectation. Recently I tried a Karnataka hotel style idli sambar recipe from Rekha aduge and Anvika Youtube channel. I prepared a idli sambar powder as suggested and tried this sambar. It was so close to the restaurant ones. Raksha gave a big thumbs up and told me to follow this recipe every time.

Before posting the hotel style idli sambar recipe, I wanted to share this sambar powder recipe which plays a vital role in sambar preparation. Its definitely different from our usual sambar powder in certain ingredients. Cinnamon and dry coconut are the secret ingredients here. You can always use fresh coconut and roast it instead of dried coconut / kobbari but do not skip cinnamon. I also used a clove/ lavang to give more flavor which is optional in the original recipe.

Friends, do try this Karnataka idli sambar powder. I feel making this sambar powder is the only time consuming work in sambar preparation. If you make it once, you can store this powder and prepare sambar for 2 to 3 times. Lets see how to make Karnataka style idli sambar powder recipe with step by step pictures.

Check out my Tamilnadu style idli sambar powder recipe. 

Karnataka sambar powder


Karnataka idli sambar powder recipe


Karnataka idli sambar powder recipe

Karnataka hotel style idli sambar powder recipe


 
Cuisine: Karnataka
Category: Sambar powder
Serves: 1/2 cup
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Cooking oil – 2 tsp
  • Byadgi chilli - 12 to 15 nos (Most important ingredient)
  • Coriander seeds - 3 tbsp
  • Chana dal - 2 tbsp
  • Urad dal – 1/2 tbsp
  • Curry leaves - 5
  • Methi seeds / fenugreek seeds - 1/2 tsp
  • Cumin seeds - 1 tbsp
  • Asafetida / Hing - 1 tsp
  • Cinnamon - 2 inch piece
  • Cloves - 1
  • Pepper corns - 1/4 tsp
  • Dried coconut / Kobbari - 1.5 tbsp
HOW TO MAKE KARNATAKA IDLI SAMBAR POWDER
  1. Heat oil in a kadai and add the chana dal.
  2. When it starts to roast, add all the other ingredients one by one.
  3. Roast carefully in low to medium flame. Lastly add red chilli and dried coconut.
  4. Roast for a minute. Switch off the flame. Cool down.
  5. Grind to a fine powder. Store in an airtight box and use it twice or thrice.
METHOD - STEP BY STEP PICTURES
  • Heat oil in a kadai. Add chana dal, roast for few seconds in medium flame.

  • Add urad dal, coriander seeds, methi seeds, cumin seeds, curry leaves, clove, cinnamon, pepper corns, red chilli and dried coconut. Add hing.
  • Karnataka sambar powder
  • Roast everything together in low to medium flame for few minutes till you get nice roasted smell. Do not burn any.
  • Karnataka sambar powder
  • Switch off the flame and let it cool down completely. Grind them to a smooth powder and store in an air tight box. It stays good for 2 weeks. You can make sambar twice or thrice with this quantity. Karnataka sambar powder

Note

  • You can use more chilli based on the taste. Use up to 15.
  • Use byadgi chilli or Kashmiri chilli for bright color.
  • Cloves is optional.

Easy, Karnataka hotel style idli sambar powder is ready !

 Karnataka hotel style idli sambar powder

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June 9, 2020

Plain Kurma Recipe For Idli Dosa – Dosa Kurma Recipe

dosa kurma recipe
Basically I like kurma based side dish recipes for idli, dosa, idiyappam and appam. In Tamilnadu people make varieties of kurma type kulambu for idli, dosa and even for rice. Today I have shared an easiest version of plain kurma recipe which is popularly known as dosai kurma. But I personally love it with idli more than dosa. You can also call this as easy tomato kurma as the major ingredients used in this recipe are tomato, onion and coconut. It tastes good with idli, dosa and idiyappam. Its a very simple recipe. Just grind all the ingredients, saute and boil to make kurma.

Even though we call it as kurma, it should be watery in consistency just like idli sambar. You would have tasted this type of kurma in Kai endhi bavan / street side / road side small hotels.  Myself and Raksha love to have it by pouring this kurma kuzhambu over hot idli and enjoy drizzling with gingelly oil. Friends, do try this easy and yummy plain kurma for idli dosa and share your feedback with me.

Check out my plain salna for parotta if interested !

P.S. : Sorry I am not regular in posting new contents in my blog as my daughter is using my laptop for her online school. So many posts are lying in drafts and pictures, videos are yet to be edited. So I will try to post them whenever I get the laptop in hand. Thanks for your understanding and support !



plain kurma for idli dosa

Plain Kurma For Idli Dosa / Dosa Kurma 


Plain Kurma For Idli Dosa

Plain Kurma For Idli Dosa with tomato, onion and coconut.



Cuisine: South Indian
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Tomato - 2 (small)
  • Big Onion – 1/2 ( Use half of one onion)
  • Coconut - 2 tbsp
  • Roasted gram / pottukadalai - 1 tsp
  • Cinnamon - 1 inch
  • Cloves - 1
  • Fennel seeds - 1/2 tsp
  • Ginger garlic paste - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Water – to grind
To Temper
  • Cooking oil - 2 tbsp
  • Bay leaf - 1
  • Black stone flower / kalpasi - 1
  • Big onion - 1 (finely chopped )
  • Curry leaves - Few
  • Salt & Water – as needed
  • Coriander leaves – to garnish
HOW TO MAKE PLAIN KURMA FOR IDLI DOSA
  1. Heat 1 tbsp oil. Saute fennel seeds, cinnamon, cloves, onion, gg paste, tomato, red chilli powder. Grind to a smooth paste adding coconut and roasted gram dal.  
  2. Heat oil in a kadai. Saute one bay leaf and black stone flower.
  3. Saute onion, curry leaves till transparent and add the ground masala paste.
  4. Saute till it becomes thick and raw smell leaves it.
  5. Add 1 cup of water and boil till kurma leaves nice smell.
  6. Garnish with chopped coriander leaves and switch off the flame.
  7. Serve hot with idli, dosa.
  8. temper
METHOD - STEP BY STEP PICTURES

  • To make masala paste, heat 1 tbsp oil. Saute cinnamon, clove, fennel seeds, chopped onion, ginger garlic paste, tomato pieces, red chilli powder till tomato becomes mushy.  Take a mixie jar. Add grated or sliced coconut pieces , roasted gram dal and grind to a smooth paste adding required water. 
  • dosai kurma recipe
  • Heat oil in a kadai or a pressure cooker base. Saute bay leaf,  black stone flower. Add chopped onion and curry leaves ( I dint add curry leaves as I was out of stock). Saute till onion become transparent.
  • dosai kurma
  • Add the ground masala paste and required salt. Saute till the paste becomes thick and raw smell vanish.

  • Now wash the mixie jar with 1 cup water and add to the kurma. Let it roll boil till the kurma leaves nice smell and it starts to leave oil on sides and  top.  (If making in pressure cooker, pressure cook in low flame for one whistle. It cooks well and oil floats on top while you open the cooker after the steam subsides).
  • dosa kurma
  • Lastly garnish with coriander leaves, give one boil and switch off the flame. Serve hot plain kurma with soft idli, idiyappam and dosa ! Enjoy !!dosa kurma

Note

  • I have made this kurma in a non-stick kadai. You can do the entire process in a pressure cooker and cook in high flame for 2 to 3 whistles. It also helps to release oil quickly. Kurma looks yum with oil floating on top.
  • You can also add few chopped mint leaves along with coriander leaves to garnish.
  • Adjust the quantity of chilli powder based on the tanginess of tomato or as per your taste .

Try this easy, yummy plain kurma recipe for idli dosa and enjoy !
plain kurma for idli dosa

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March 20, 2020

Salem Tomato Kurma Recipe – Salem Thakkali Kuruma

Salem tomato kurma
Today’s recipe is enga ooru Salem special tomato kurma. It tastes similar to the road side hotel kurma in Tamil nadu. Though I was brought up in Salem, I have never got a chance to eat this type of Kurma near my place. But I was a regular buyer of street foods / Kai endhi bhavan foods in and around 1st and 2nd Agraharam, Salem town. Recently I came to know about Salem special thakkali sambar and Thakkali kurma for idli, dosa in YouTube channels.

I found this type of tomato kurma is popular in Ammapet area. I must try during my next visit to Salem. By seeing the title in Gowri’s Samayalarai YouTube channel, I got tempted and tried it immediately. I made this as side dish for idiyappam and dosa. It came out so well and flavorful. The highlight of this kurma is the watery consistency.

 It smells and tastes like kurma but its texture is more like kuzhambu/ gravy. So you can call this as tomato kuruma kulambu in Tamil. I also came across Salem thakkali sambar in another channel. I am planning to try that as well to see the difference. Ok friends, lets see how to make Salem special tomato kurma recipe with step by step pictures and video.

I have already shared a tomato kurma recipe for idli dosa. Do check it !

Salem tomato kurma video

SAlem thakkali kurma

Salem Tomato Kurma Recipe


Kheer / Payasam

Salem special tomato kurma recipe for idli, dosa, idiyappam



Cuisine: Indian
Category: Side dish for idli
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
To saute in oil ( 1 cup = 240ml)
  • Cooking Oil - 1 tbsp
  • Tomato - 4
  • Small onions or big onion - 4 or half
  • Garlic cloves - 5
  • Ginger - 1/2 inch
  • Green chilly - 1
  • Cumin seeds - 1/4 tsp
  • Fennel seeds – 1/2 tsp
  • Poppy seeds / Khus khus - 1 tsp (optional, I din't use)
  • Cinnamon - 1 inch piece
  • Cloves - 2
  • Grated Coconut - 1 tbsp
  • Roasted gram dal / pottukadalai - 1 tbsp
  • Red chili powder - 1 tsp
  • Coriander powder - 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Salt & water – as needed
To Temper
  • Cooking oil – 1 tbsp
  • Fennel seeds - 1/2 tsp
  • Bay leaf - 1
  • Curry leaves - Few
  • Big onion - 1 ( finely chopped)
  • Coriander leaves - To garnish
HOW TO MAKE SALEM TOMATO KURMA
  1. Wash and chop tomato, onion and set aside.
  2. Heat oil in a kadai and saute all the ingredients given under “ To saute in oil”.
  3. Let it cool down. Grind the masala adding required water. Set aside.
  4. Heat oil in a kadai. Temper fennel seeds, bay leaf and curry leaves. Saute onion till transparent.
  5. Add the ground masala and saute for a minute till thick. Add 1 to 1.5 cups of water and mix well.
  6. Check for salt and boil the kurma till you get nice smell. Switch off the flame and garnish with coriander leaves.
  7. Serve this tomato kurma with idli, dosa, idiyappam !
METHOD - STEP BY STEP PICTURES
  • Wash and chop tomato, onion and set aside. Peel garlic and ginger. Grate coconut.

  • To grind masala, heat oil in a kadai. Saute fennel seeds, cumin seeds, cinnamon, cloves, chopped onion, ginger, garlic. Add tomato and saute till mushy. Add red chilli powder, coriander powder, turmeric powder and mix well. Lastly add grated coconut, roasted gram dal and mix quickly. Switch off the flame.
  • Salem tomato kurma
  • Once its cool, grind the masala to a smooth paste adding required water. Set aside.
  • Salem tomato kurma
  • Heat oil in a kadai. Temper fennel seeds, bay leaf and curry leaves. Add finely chopped onion and saute till transparent.
  • Salem tomato kurma
  • Add the ground masala and saute for few minutes. Add 1 to 1.5 cups of water based on the consistency you like. Add required salt and mix well.
  • Salem tomato kurma
  • Boil for few minutes till the gravy leaves a nice smell. Switch off the flame and garnish the kurma with finely chopped coriander leaves.

  • Enjoy !

Note

  • Adjust the quantity of chilli powder as per your taste.
  • For variations, you can grind the masala ingredients without sauting in oil. But the flavor and taste of kurma slightly varies.

Friends, Salem special tomato kurma is ready to relish. I enjoyed with Idiyappam and dosa !
salem tomato kurma for idli dosa

salem tomato kurma for idli dosa
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July 13, 2018

Instant Sambar Without Dal For Idli, Dosa - Easy Tiffin Sambar Recipe

Instant sambar without dal

Recently I came across this Instant sambar recipe for idli, dosa without dal, vegetables and coconut in Papa’s kitchen YouTube video. We can call this as Dhidir sambar or pottukadalai sambar in Tamil. Its a very easy and simple sambar recipe with pottukadalai (Fried gram dal in English) , fennel seeds, onion and tomato as major ingredients. Fried gram dal and fennel seeds(soambu in Tamil) adds a nice flavor, thickness and kurma kind of taste to this tiffin sambar.  I have already shared an idli sambar recipe almost in the same combination without using toor dal, moong dal and vegetables. But this plain sambar is even more easy to make within 10 minutes. It came out really well and tasted great with hot idli and dosa but not for rice. Everybody loved it especially Sendhil appreciated me and had one more idli too. Even Raksha who is a big fan of toor dal and moong dal idli sambar had this sambar sans dal without any complaints. What else I need to post this recipe in my blog. So here you go Instant sambar without dal, vegetables for idli, dosa. You too give a try and share your feedback with me. Soon I will try to make a post on instant sambar without dal for rice.

Check out 30+ Idli sambar varieties !


Instant sambar without dal for idli

Instant sambar without dal


Instant sambar without dal Instant pottukadalai sambar for idli, dosa without dal and vegetables.
Cuisine: Tamil nadu
Category: Sambar Recipes
Serves: 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup - 250ml
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Hing / Asafetida - a pinch
  • Red chilli - 1 no ( pinched into two)
  • Curry leaves - Few
  • Big onion - 2 nos
  • Ripe tomato - 2 nos
  • Green chilli - 1 no ( slit into two)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Salt & Water - as needed
To grind
  • Fried gram dal / Pottukadalai - 1 tbsp
  • Fennel seeds / Soambu - 1 tsp
  • Water - 1/2 cup

  • Coriander leaves - To garnish
HOW TO MAKE INSTANT SAMBAR WITHOUT DAL
  1. Grind pottukadalai + fennel seeds to a fine powder.
  2. Add water and mix without lumps. Set aside.
  3. Heat oil in a kadai. Temper mustard, urad dal, chana dal, red chilli, curry leaves, hing.
  4. Saute onion, green chilli till transparent. Saute tomato till mushy. Add red chilli powder, turmeric powder and salt. Mix well.
  5. Add pottukadalai water and 1 cup more water. Mix well and boil for sometime.
  6. Once it reaches the desired consistency, switch off the flame. Garnish with coriander leaves.
  7. Serve hot with idli, dosa drizzled with gingely oil/Nalla ennai.
INSTANT SAMBAR WITHOUT DAL - STEP BY STEP PICTURES
  • Wash and chop onion, tomato and green chilli. Grind pottukadalai + soambu(fennel seeds) to a smooth powder. Grind continuously for long time by wiping the sides. It helps to grind a smooth powder without grits else fennel seeds won’t grind properly.  Add 1/2 cup water to this powder and mix well without lumps. You can grind again if you like. Keep this water aside.
    Instant sambar without dal for idli
  • Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal and red chilli. Add chopped onion, curry leaves, green chilli and saute till transparent. Add tomato and saute till mushy.
    Instant sambar without dal for idli
  • Add turmeric powder, red chilli powder and required salt. Mix well for a minute. Add pottukadalai water without lumps. Add 1 cup more water based on the consistency of sambar.
    Instant sambar without dal for idli
  • Mix well and boil for few minutes till you get nice aroma. Switch off the flame. Garnish with coriander leaves. Serve hot with idli and dosa by drizzling with Gingely oil / Nalla ennai or ghee. Enjoy with idli, dosa ! This sambar thickens when it cools down. So add more water, adjust salt, spice powders and reheat if you want thin sambar.
  • Instant sambar without dal for idli

Note

  • Consistency of this sambar depends on your taste. Some people like thin sambar. So you can adjust the quantity of water accordingly.
  • Fennel seeds gives a nice flavor to this sambar. So do not reduce the quantity.
  • If you like, you can add potato and carrot.
  • Tamarind is not required. Ripe tomato would do.
  • For variations, you can use sambar powder instead of red chilli powder.
  • Garnish with coriander leaves for nice flavor. Do not avoid it.
Try this easy, yummy, instant sambar for idli,dosa and enjoy !
sambar without dal

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September 19, 2017

Green Tomato Sambar For Idli – Thakkali Kai / Raw Tomato Gotsu Recipe

Green tomato sambar for idli – We call it as Thakkali kai gotsu in Tamil. I started buying green tomato ( Raw tomato / thakkali kai / Pacha thakkali in Malayalam ) recently as I wanted to learn some yummy South Indian recipes with it. I have heard people make green tomato kootu, curry, thogayal for rice and chutney for idli, dosa. My MIL suggested to try this easy thakkali kai gotsu as the first step. Usually we make Thanjavur style tomato onion gosthu for idli but my MIL told her mom make gotsu only using raw tomato. But my MIL started making with ripe tomatoes. So I too followed the same.
Green tomato sambar
When she suggested this, I was very happy and tried it because thakkali gotsu is our family favorite side dish for idli. So this recipe would never fail. Its a very easy, one pot sambar recipe for idli / dosa.  Even though moong dal is added, we make it watery in consistency so that it tastes juicy with idli.Both adults & kids would love this recipe.  This thakkali kai gotsu is completely different from Chidambaram gosthu. You must try it know the difference Happy. Ok, lets see how to make green tomato sambar / Thakkali kai gotsu for idli with step by step pictures !
Do check out my ripe tomato onion gotsu, Chidambaram brinjal gosthu recipes.

Thakkali kai sambar

Green Tomato Sambar/Thakkali kai Gotsu Recipe

Green tomato sambar Recipe

How to make Green tomato sambar Recipe

South Indian
Main Course
3-4

Ingredients (1 cup - 250ml)

  • Green tomato- 5 nos
  • Yellow moong dal - 1 tbsp
  • Big onion - 1 no (Finely chopped)
  • Tamarind - Berry size(Sundakkai alavu)
  • Green chilli - 3 nos (Use 5 for more spicy sambar)
  • Turmeric powder - 1/8 tsp
  • Idli batter - 1 tbsp
  • Coriander leaves - to garnish
  • Cooking oil or Sesame oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - Few(Finely chopped)
  • Salt - as needed
  • Water - as needed (I used 2 to 2.5 cups)

How to make the recipe

  1. Wash and chop tomato into small pieces.
  2. Heat oil in a cooker base.
  3. Temper mustard,urad dal,curry leaves.Saute the onion,green chilli adding salt.
  4. When onion becomes transparent, add tomato and saute till mushy.
  5. Add turmeric powder, moong dal and water.
  6. Pressure cook in low flame for 2 whistles.Remove & add idli batter. Boil for 2 minutes.
  7. Garnish & serve with Idli.

Green tomato sambar / Thakkali Kai Gotsu - Step by step photos

  • Wash and chop tomato into small pieces.Finely chop onion and slit green chillies, curry leaves and set aside.
    Green tomato sambar recipe
  • Heat oil in a cooker base.Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Saute finely chopped onion, slit chilli.Saute till onion becomes transparent.
    Green tomato sambar recipe
  • Add tomato pieces, saute till mushy.Add turmeric powder, tamarind extract and 2 cups of water. Add moong dal and Pressure cook in low flame for 2 whistles.
    Green tomato sambar recipe
  • Remove after the steam is released. Add more water if the sambar is thick. Add idli batter, boil the gravy for 2 minutes and garnish with coriander leaves. Serve with idli drizzled with sesame oil.
    Green tomato sambar Recipe

Notes

  • Adjust the quantity of chilli as per taste.
  • Do not skip tamarind extract. It helps to balance the taste.
  • No need to use jaggery.
  • As we are cooking directly in a pressure cooker, moong dal cooks perfectly.
  • If the sambar is too thick, add more water and boil.

Hot idli topped with gotsu, drizzled with a tsp of sesame oil is divine ! Do try this combo !
Green tomato sambar recipe

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January 24, 2017

Coimbatore Annapoorna Hotel Sambar Recipe – Restaurant Style Idli Sambar Recipe

Annapoorna hotel sambar
Coimbatore Annapoorna hotel sambar was in my try list for years. Usually I make varieties of idli, dosa at least thrice in week. So I keep trying different side dishes, it may be either chutney or sambar. As a result of this, I could share a collection of South Indian style 50 chutney recipes and 30 idli sambar/Tiffin sambar recipes in my blog. In my idli sambar collection, I have already shared few hotel style sambar recipes like Saravana bhavan hotel sambar, Tamilnadu style hotel sambar ( Madurai, Tirunelveli), easy restaurant style sambar, Udupi hotel style sambar and AAB sambar recipes. But my collection won’t be a complete one without some of the most popular idli sambar recipes like Coimbatore Annapoorna Hotel Tiffin sambar and Madras Ratna Cafe Sambar. I have tasted this sambar only once from Hotel Sree Annapoorna Sree Gowri Shankar near Coimbatore Bus stand and that too before marriage.

To be frank, I did not remember its taste at all. So I was hesitant to try this sambar recipe from other blogs. Recently my friend Sudha suggested me to try this sambar recipe from Kannamma’s blog. Thank you so much Suguna & Chef Mr.Palanisami for sharing this wonderful recipe with us. After seeing the excellent feedbacks from many readers of Coimbatore, I got the confidence to try it. Just like other hotel sambar recipes, this one also calls for roasting, grinding and adding freshly ground spices.But the ingredients for sambar powder is different.

Actually my friend had advised me to use half the quantity of ingredients as the yield of this sambar will be more for a 2-3 members family. So I halved the quantity of sambar powder ingredients & dal, modified the cooking procedure slightly for ease. Raksha & Sendhil loved it a lot. Friends, do try this yummy hotel style sambar recipe at home (If possible with drumstick). Its one of the best side dish for idli/ mini idli, dosa, pongal and vada. You will love it for sure. Ok, Lets see how to make this yummy, Coimbatore special Annapoorna hotel sambar recipe with step by step photos and a video !! Don’t forget to go through the “Points to note” given below.

UPDATED :  Recently I tasted this sambar in Annapoorna hotel, Coimbatore. I felt the sambar was more sweet in taste and I could smell some ginger too. So I have updated this recipe based on the one I tasted. Also I tried this sambar with drumstick and updated a picture above. When I added drumstick, it tasted good with rice as well. So this sambar can be had with rice if you add drumstick. But reduce the quantity of jaggery if making for rice. Also see the actual color of sambar. I served it with brown rice idli below.

Please check the video recipe below.





POINTS TO NOTE
  1. As per the original recipe, the quantity of drumstick should be twice that of toor dal. For this quantity, you should use 1 drumstick. Chop into small finger size pieces.Alternatively, you can use 2 brinjal, 1 medium carrot,1 medium sized potato. But flavor of the sambar may vary.
  2. If you add drumstick, u can serve this sambar with rice too. Color of the sambar also varies.
  3. This Sambar masala needs 12 ingredients. So please keep them ready in a plate before roasting. Roasting the spices perfectly is the key for this sambar.So do not burn them.
  4. According to the original recipe, the quantity of tamarind and jaggery should be equal. But I reduced the jaggery as Sendhil doesn’t like the sweet taste in sambar.
  5. I used long red chilli but original recipe called for using guntur chilli. So slight color deviation in the sambar was there. 
  6. The original recipe called for pressure cooking tomato, onion and drumstick pieces separately for one or two whistles in high flame whereas I cooked them along with the dal by keeping them in a small box inside the cooker. Refer the pics and video for more detail. I did this to reduce the cooking time of sambar.
  7. As a general rule of hotel sambar, it tastes the best when you give more standing time.So if you prepare this sambar for your guest, prepare it 3-4 hours in advance. Reheat it at the time of serving.
  8. The yield of this sambar will be more as it thickens when cools down.So add little water at the end, mix well, check for salt and then serve.
  9. If you want to make this sambar only for 2 people, use half of the quantity of ingredients mentioned.
  10. Adding ghee at the end is a must. It gives awesome flavor to this sambar.
  11. Garnish with coriander leaves without fail.

Annapoorna Hotel Style Idli Sambar Recipe


Annapoorna Hotel Style Idli Sambar Recipe Coimbatore Annapoorna Hotel Idli Sambar Recipe - One of the best hotel sambar recipes !
Cuisine: South Indian
Category: Side dish for Idli, dosa
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
To pressure cook
  • Toor dal - 1/4 cup
  • Water - 2 cups
  • Turmeric powder - 1/4 tsp
  • Cooking oil - Few drops
  • Tomato - 1 no ( Chopped)
  • Big onion - 1 no ( cube cut)
  • Drumstick - 1/2 no ( Chop into small finger size)
For sambar powder
  • Sesame oil/Gingely oil - 2 tsp
  • Methi seeds - 1/8 tsp
  • Cumin seeds - 1/2 tsp
  • Pepper corns - 3 nos
  • Red chilli - 2 nos ( I used long variety, 3 Guntur chilli can also be used)
  • Coriander seeds/Dhania - 2 tsp
  • Chana dal - 1 tbsp
  • Urad dal - 1/2 tbsp
  • Grated coconut or dry coconut - 1 tbsp
  • Curry leaves -  5 nos ( 1/2 sprig)
  • Asafetida - 2 big pinches
  • Jaggery - 1 tsp to 2 tsp (I used 2 tsp after tasting the original sambar)
  • Ginger - 1/4 tsp ( chop finely, optional)
  • Tamarind - Medium gooseberry size ( slightly bigger than small gooseberry size)
  • Water – 2 + 1/2 cup ( To boil + grind)
To temper
  • Sesame oil/Gingely oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
  • Red chilli powder - 1/2 tsp
To garnish
  • Coriander leaves - 2 tbsp ( finely chopped)
  • Ghee - 1 tbsp
HOW TO MAKE ANNAPOORNA HOTEL SAMBAR - METHOD

  • In a cooker base, add toor dal, 2 cups water, 1/4 tsp turmeric powder and few drops of cooking oil. In a small box, add chopped onion, tomato, drumstick pieces or other vegetables if using. Add 1/4 cup water. Keep the box inside the cooker.
    Annapoorna hotel sambar recipe
  • Pressure cook in low flame for 2 whistles. Open the cooker and take the box out. Keep aside.Mash the dal with a whisk or ladle. Set aside.
    Annapoorna hotel sambar recipe
  • In a kadai, heat 2 tsp sesame oil.Roast methi seeds, cumin seeds, chana dal, urad dal, red chilli, pepper corns, dhania and roast till dals turn golden in color. Add pinched tamarind. Saute for a second. Add the curry leaves, hing, grated coconut, ginger and jaggery. Saute for 30 seconds. Grind this mixture to a smooth paste adding 1/2 cup water. Slightly coarse paste is also fine.
    Annapoorna hotel sambar recipe
  • In the same kadai, add the ground paste + 2 cups of water.Mix well and boil for few minutes. Add the cooked onion+ tomato + Veggies mixture.Boil for a minute. Add the mashed dal, required salt & boil the sambar in medium flame for few minutes.
    Annapoorna hotel sambar recipe
    Annapoorna hotel sambar recipe
  • Heat oil in a kadai and when it gets heated , splutter mustard seeds, curry leaves.SWITCH OFF THE FLAME ! Add red chilli powder, mix well quickly and add this to the boiling sambar. Do not burn the red chilli powder. Boil the sambar for a minute.
  • Last but not the least, add 2 tsp ghee,  chopped coriander leaves and mix well. Serve hot with idli !
  • This sambar becomes thick as it cools down.So add water to adjust the consistency before serving.Check for salt as well.
    Annapoorna hotel sambar recipe
    Annapoorna hotel sambar recipe
Enjoy !

Note
  • Adjust the quantity of red chilli & chilli powder if u want more spicy taste.
  • Do not add more tamarind. Tamarind should be minimum for idli sambar.
  • This sambar becomes thick as it cools down.So add water whenever needed, mix well. Check for salt and serve.
Enjoy this yummy idli sambar with piping hot idli ! Tastes great.

Annapoorna hotel style idli sambar recipe
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