Hotel Sambar

Once I was watching cookery show I came across this, it’s Revathi Sanmugams recipe with few modifications.

 

Ingredients:

 

Toor Dal	1 Cup
Squash	1 Cup
Tamarind	Small Lemon Size
Onion	1 Cup
Tomato	¾ Cup
Turmaric Powder	1 Tsp
Mustard Seeds	1 Tsp
Cilantro	Few
Curry Leaves	Few
Salt
Oil

 

To Grind:

 

Clove	3
Cinnamon	¼ Inch
Split Channa Dal	1½ Tbsp
Corriander Seeds	2½ Tbsp
Cumin Seeds	1 Tbsp
Funnel Seeds	1 Tbsp
Fenugreek Seeds	½ Tbsp
Black Pepper	1 Tbsp
Dry Red Chili	2-3
Poppy Seeds	½ Tbsp

Directions:

1. In a pan fry all the ingredients to grind without oil, until nice aroma comes. Cool down and make a fine powder keep aside.
2. Soak Tamarind in water and make a thick pure. Pressure cook toor dal and squash, mash it and keep aside.
3. In a pan heat some oil splutter mustard seeds add onion and curry leaves salute it, add tomatoes wait until it cooks.
4. Now add tamarind pure, wait until raw smell goes. Add some water to the ground powder mix without any lumps.
5. Once tamarind pure start to boil add this powder mixture, turmeric powder and a pinch of asafetida.
6. Let this mixture cook for few minutes, add mashed toor dal and squash mixture.
7. Add enough salt and water let it boil for few more minutes.
8. Add cilantro and few curry leaves before removing from heat.
9. Serve with idli, dosa, vada, uppma etc.

Note:

• After it cools down this sambar will become thick so add enough water while cooking or else add hot water before serving.
• In that original recipe they didn’t add Clove, Cinnamon, fennel seeds, black pepper.