Hotel Sambar

Ingredients:

Small Onion - 200 gms, peeled
Tomato - 2, cut
Tamarind - small lemon sized
Toor Dal - 1/2 cup
Green Chillies - 3
Sugar or Jaggery - 1 tsp
Turmeric Powder - a pinch
Salt to taste
Oil - as required

 

For Masala

 

Channa Dal - 1 tsp
Coriander Seeds - 3 tsp
Red Chillies - 4
Asafoetida - a pinch
Poppy Seeds - 1 tsp
Jeera - 1/2 tsp
Pepper - 1/2 tsp
Roast all the above ingredients in a little oil and grind to powder.

 

For Seasoning:
Mustard Seeds - 1 tsp
Red Chillies - 2
Curry Leaves - few
Chopped Coriander Leaves for garnishing


Method:

1. Pressure cook toor dal and keep aside.
2. Shallow fry onions along with tomato and green chillies.
3. Extract tamarind in 3 cups of water.
4. Boil the fried onions in this, till done.
5. Add turmeric powder, salt and ground masala.
6. Boil for a few more minutes.
7. Now mix the cooked toor dal and sugar.
8. Boil for a few more minutes and serve hot.

 

Temper with mustard seeds and curry . This sambar goes well with South Indian tiffins like Idli , Dosai and Adai.

Idli Sambar

Ingredients:

 

1 cup Moong dal
1/4 cup Thoor dal
5 Drumsticks(cut into 11/2 inch pieces)
1 Carrot (cut into 1/2 inch pieces)
1 Medium size brinjal (cut into 1/2 inch pieces)
1 Potato (cut into 1/2 inch pieces)
2 Green chillies
1 tomato Medium size
1 onion Medium size
1 Coriander powder
1/2 Chilli powder
1/4 Turmeric powder
Salt for taste

 

For Tempering:
2 tbsp Oil
1 Onion (chopped)
1tsp Mustard seeds
1/2 tsp Urad dal
3 Curry leaves

 

Method:

1. In a pressure pan fry the moong dal for 6-7 min.
2. Add the thoor dal, vegetables, chopped tomato, chopped onion, green chillies.
3. Pressure them till 2 whistle.Then, open the pan and add coriander powder, chilli powder, turmeric powder, salt and cook for 5 min.
4. Now, in a tempering vessel pre-heat the oil and splutter the mustard seeds, urad dal, curry leaves.
5. Add the onion and fry till golden brown and add to the sambar.
6. Sambar is ready serve with Idly and Dosa.

Kothamalli Thokku

Ingredients:

Coriander Leaves - a bunch

Red chillies - 4 (vary according to your spice level)
Urud dhal - 3 tablespoon
Fenugreek Seeds - 2 teaspoon
Coriander seeds - 2 teaspoon
Asafoetida - a pinch
Oil - 2 tablespoon
Mustard seeds - 2 teaspoon
Urud dhal - 1 tablespoon (for seasoning)
Salt - to taste

 

 

 

Preparation:

1. Heat 1 tablespoon of oil and fry urud dhal, red chillies, fenugreek seeds, coriander seeds and asafoetida without over burning.
2. Then clean the coriander leaves with water and add it to the pan and fry well until the raw smell goes off.
3. Cool and grind it into coarse paste with required salt.
4. Heat 1 tablespoon of oil and season mustard seeds and when it splutters, add the ground paste and mix it well for 2 -3 minutes.
5. Spicy, tatsy kothamalli thokku is ready to serve.
6. This goes well with Idly/dosa and also with white rice.