Special Idli Sambar / Arachuvita Sambar Recipe / Hotel Style Idli Sambar
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Prep Time : 20 Minutes
Cook Time : 30 Minutes
Serves - 6
Cuisine - Indian
This is one of the tastiest sambar variety, that I have got from one of my sisters. I have always wanted to prepare a sambar like the aromatic one we get in hotels with idli or vada soaked in. Finally got the recipe from my sister. I just loved this sambar. This is one of my husband's favourite side dish for sambar and vada.
Am not a big fan of Idli, but with this sambar anyone could fall for Idli.
This sambar is no different from the usual sambar, but you will just have to go an extra mile to prepare a special masala for this recipe. May be you may spend an additional 10 minutes. Who would not want to spend extra 10 minutes, if you could get the hotel style sambar at home, flooding your home with the wonderful aroma.I have prepared this sambar with carrot but it is upto each individual to flavour with whatever vegetable you would like. Drumstick and brinjal are great for any kind of sambar.
Ingredients:
1 Cup Thoor dal
½ Tomato
¼ Tsp Turmeric
Powder
1 Carrot or any
other vegetable
2 Cups Water
½ Cup Tamarind
Extract
¼ Cup Ground
Masala
2 Tsp Salt or as
required
2 Red Chillies
¼ Tsp Fenugreek Seeds
1 Tsp Mustard Seeds
2 Tsp Curry leaves
5 Shallots
2 Tbsp Oil
For Masala to
grind
1 Tsp Urad dal
1 Tsp Channa dal
¼ Tsp Peppercorns
½ Tsp Cumin seeds
1 Tsp Sambar
Powder
1/8 Tsp Fenugreek
Seeds
4 Red Chilli
10 Curry Leaves
1 Tsp Shredded
Coconut
1/8 Tsp Asafoetida
1 Tsp Coriander
seeds
½ Cup Chopped
Shallots
Method:
1. In a pressure cooker, add 1 cup thoor dal,
½ tomato chopped, ¼ tsp turmeric powder, 1 carrot chopped, 1 tsp oil and 2 cups
water. Cook the dal until it is mashed. It can be cooked for 4 – 5 whistles.
2. In a separate bowl, add ½ cup water and ½ lemon
sized tamarind and soak for 15 minutes. Then extract ½ cup tamarind juice.
3. Place a frying pan on a medium flame, dry
roast peppercorns, cumin seeds, coriander seeds, red chilli, fenugreek seeds, asafetida,
curry leaves, 1 tsp sambar powder, urad dal and channa dal separately. Let it cool and grind into a
fine powder.
4. In the same pan add oil, fry shallots
until it turns light golden brown. Let it cool and grind it into a paste along
with 1 tsp of shredded coconut.
5. Mix the paste into the ground powder and
keep it aside.
6. In a cooking bowl, add oil, mustard seeds.
Let it splutter. Then add ¼ tsp fenugreek seeds, 2 red chillies and curry
leaves. Fry them for a minute.
7. To the curry leaves, add 5 whole shallots and
fry for 3 minutes.
8. Now pour in the cooked dal along with the
vegetable.
9. To the dal add the ground masala, salt and let
it boil until the masala is cooked.
10. Finally add the tamarind extract, mix well
and cook for 5- 10 minutes.
11. Spicy special masala sambar is ready.
Serve it with hot idlies.
