Wednesday, January 28, 2009


We were out for a small vacation to Niagara and Lake George. Just came back and realisied that i havent blogged for qutie sometime. I wanted to blog this sambar before i had gone for this vaccation. But some how couldnt do it. That's why im doing it now.. This Sambar we used to like a lot. And we used to address this as hotel sambar and would always demand mom to make this..This is how she used to make it.


TurDhal - 1 1/2 cup
Vegetables - Potatoe and Drumsticks(one can use the veges of their choice)
Pearl Onion - 7-8
Tamarind- a Small lemon size(soaked and water removed)
Hing - a pinch
Salt to Taste

For Frying and grinding:-
Oil - 2 Tsp
Kashmiri Dry Chillies - 10 (A/c to one's taste)
Coriander Seeds - 2 Tbsp
Channa dhal(kadala parupu) - 1 Tbsp
Jeera -1/2 tsp
Khus-Khus(Poppy seeds)- 1/4 tsp
Methi Seeds - 1/4 tsp
Coconut Shredded - 4Tbsp
Curry leaves- a few

For Seasoning:
Mustard Seeds - 1/2 tsp
Oil - 1 Tbsp


1) Heat oil in a kadai and fry the following in the order as methi first then Jeera, channa dal, dhania, red chillies,Poppy Seed and Curry leaves. Fry these ingrediants till they turn golden brown.Allow this mixture to cool and grind it to a smooth paste along with the coconut.

2) Boil the vegetables and keep it aside.

3) Heat oil in a kadai. Add the mustard seeds and allow it to splutter.

4) Add the Onion and fry well .

5) Add the mashed dal along with little water, boiled vegetables and mix well.

6) Now add the ground paste, turmeric, salt, hing and tamarind water and allow it to cook.

Finelly garnish it with coriander leaves and serve hot with Rice or Idli


Post a Comment