I always wonder the taste of hotel Sambar, it is surely a bit different from our usual sambar which we prepare in home. I have tried many permutations and combinations and finally arrived at the below recipe for the Sambar which I believe being followed in the Chennai hotels. Many of my followers and fans tried this Hotel Sambar and complimented that this version is tasting exactly like Restaurant style.
Most of the hotel sambar uses Pumpkin as their main vegetable. The main reason about using pumpkin is when we pressure cook with dal we can get more quantity than any other veggies. We can also use shallots and make this Hotel Style Sambar. Whenever I plan to make Sambar vada, I always make this version of Hotel Sambar. Medhu vada soaked in this sambar garnished with onions and ghee is a wonderful treat to our taste buds.
The flavor, the color and consistency is very unique for Hotel Sambar and treat to the taste buds. With few secret ingridients and twists to our conventional sambar, we can make this very much in home and get the appreciation from family and friends
We can serve this sambar with hot steaming rice or we can serve as a side dish for out regular South Indian Breakfast like Idli / Dosa/ Upma / Pongal / vada etc
You can also try:
3. Udipi Sambar
4. Onion Sambar
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| Hotel Sambar |
Recipe Card
Hotel Sambar
Equipments Needed
- Mixer Grinder
- Pressure Cooker
- Heavy Bottomed Pan
Servings: 4 people
Calories: 130kcal
The flavor, the color and consistency is very unique for Hotel Sambar and treat to the taste buds. With few secret ingredients and twists to our conventional sambar, we can make this very much in home and get the appreciation from family and friends.
Print Recipe
Ingredients
- 1 Lemon Size Tamarind
- ½ cup Toor Dal (Pigeon pea) 1 cup = 250 ml
- 1½ teaspoon Salt Adjust to your taste
- 1 cup Pumpkin Chopped into cubes
- 2 teaspoon Jaggery Grated
- 2 tablespoon Coriander Leaves chopped
- ¼ teaspoon Turmeric Powder
For Grinding
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tablespoon Coriander Seeds
- ½ teaspoon Cumin Seeds
- 8 nos Red Chili
- ¼ teaspoon Fenugreek Seeds
For Seasoning
- 1 teaspoon Mustard Seeds
- 1 fistful Curry Leaves
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- 1 teaspoon Cooking Oil
Instructions
- Soak the tamarind in water for 10 minutes and extract the tamarind juice and keep it aside
- Cook the thurdal with a pinch of Turmeric and finely chopped pumpkin in a pressure cooker. Pumpkin is a key ingredient here which will give a light sweet taste to sambar and also the thickness.
- Heat a pan, add the grinding ingredients and dry fry them till the dals turn golden brown. Take all the fried ingredients in a mixer.
- Grind all the ingredients to a fine powder and take this in a bowl. This is the Sambar Powder that we are going to add with the Sambar after few steps.
- Heat a pan, add oil and when the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add chopped curry leaves and hing.
- Add the tamarind extract and salt and allow the mixture to boil till the raw smell of the tamarind goes off. Now add little water with the Sambar Powder (which we prepared few steps before) and mix well. We can also add water while grinding and make it a paste. The main reason for adding water is that, when the sambar powder is added to tamarind extract it should not form lumps. So, if we make the sambar powder as a paste then it mixes well with the tamarind extract.
- When the raw smell of the tamarind extract goes off, add the sambar powder paste and immediately stir with a ladle to mix well
- Now take the cooked dal and pumpkin and smash it nicely with the help of back of a ladle. This should be like a paste. It is very important to make sure that the dal is cooked properly and it should get smashed when we press it with the ladle.
- Add the smashed dal and pumpkin to the sambar and stir well. Keep the flame in medium low and wait for the sambar to start boiling. When the sambar starts to boil, add grated jaggery and remove from flame and garnish with coriander leaves
- Now the mouth-watering Hotel Sambar is ready with vada, idli, dosa or plain white rice with little ghee.
Video
Notes
- I have used only pumpkin. But we can also use mixed vegetables. Shallots tastes so good.
- Adjust the spice according to your needs
- For the unique taste of Hotel Sambar, we don't add the coconut. But if you want to enhance the taste of sambar, you can add ¼ cup of coconut along with the grinding ingridents and grind it and add to the sambar
- Serve Hot with Ghee. Ghee further enhances the taste.
Nutritional Info
Nutrition Facts
Hotel Sambar
Amount Per Serving (1 cup)
Calories 130
Calories from Fat 6
% Daily Value*
Fat 0.7g1%
Saturated Fat 0.1g1%
Sodium 202mg9%
Potassium 527mg15%
Carbohydrates 26.5g9%
Fiber 7.5g31%
Sugar 9g10%
Protein 7g14%
Vitamin A 1150IU23%
Vitamin C 47mg57%
Calcium 55mg6%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Method
- Soak the tamarind in water for 10 minutes and extract the tamarind juice and keep it aside
- Cook the thurdal along with a turmeric powder and chopped pumpkin in a pressure cooker. Pumpkin is a key ingredient here which will give a light sweet taste to sambar and also the thickness. Heat a pan, add the grinding ingredients and dry fry them till the dals turn golden brown. Take all the fried ingredients in a mixer.
- Grind all the ingredients to a fine powder and take this in a bowl. This is the Sambar Powder that we are going to add with the Sambar after few steps. Heat a pan, add oil and when the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add chopped curry leaves and hing.
- Add the tamarind extract and salt and allow the mixture to boil till the raw smell of the tamarind goes off. Now add little water with the Sambar Powder (which we prepared few steps before) and mix well. We can also add water while grinding and make it a paste. The main reason for adding water is that, when the sambar powder is added to tamarind extract it should not form lumps. So, if we make the sambar powder as a paste then it mixes well with the tamarind extract. When the raw smell of the tamarind extract goes off, add the sambar powder paste and immediately stir with a ladle to mix well
- Now take the cooked dal and pumpkin and smash it nicely with the help of back of a ladle. This should be like a paste. It is very important to make sure that the dal is cooked properly and it should get smashed when we press it with the ladle. Add the smashed dal and pumpkin to the sambar and stir well. Keep the flame in medium low and wait for the sambar to start boiling. When the sambar starts to boil, add grated jaggery and remove from flame and garnish with coriander leaves
- Now the mouth-watering Hotel Sambar is ready with vada, idli, dosa or plain white rice with little ghee.
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| Hotel Sambar |
