Скачать или смотреть Flavours of India: Ep 05 || Hotel Style Sambhar by Bhukkad in town || होटल जैसा इडली सांभर

Sambar is a popular vegetarian dish from South India that is made with lentils, vegetables, tamarind, and a blend of spices. It is usually served with rice, dosa, idli or vada. The dish has a thick consistency and a slightly sour taste, which is attributed to the use of tamarind

Ingredients:
For sambar masala paste:
Refined oil / coconut oil 2 tbsp
Hing a small piece
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Urad dal 1 tbsp
Chana dal 1 tbsp
Black peppercorns 1 tsp
Methi seeds 1 tsp
Coriander seeds 2 tbsp
Kadi patta 12-14 nos.
Kashmiri red chillies 10-12 nos.
Fresh coconut 1/4th cup (grated)
Garlic 2-3 cloves
Ginger 1 inch
Shallots 4 nos.
Green chillies 1-2 nos. (only if you want it spicy)
Tur/arhar dal 1/3rd cup (washed & soaked well)
Turmeric powder 1/4th tsp
A pinch of salt
Oil 1 tbsp
Mustard seeds ½ tsp
Cumin seeds ½ tsp
Onion 2 medium sized (diced)
Tomatoes 2 medium sized (diced)
Turmeric powder 1 tsp
Kashmiri red chilli powder 1 tsp
Veggies:
Drumstick 1 no. (cut into pieces)
Pumpkin 1/3rd cup (cubed)
Ash gourd 1/3rd cup (cubed)
Brinjal 1 no. (cut into quarters)
Bottle gourd 1/3rd cup (cubed)
Shallots 1/4th cup (sliced)
Jaggery 5-6 tbsp (you can adjust as per your preference)
Tamarind water of a lemon sized ball of tamarind soaked in water
Oil 1 tbsp

For tadka
Oil 1 tbsp
Chana dal 1/4th tsp
Methi seeds 1/4th tsp
Mustard seeds 1/4th tsp
Boriya red chillies 4 nos.
Kadi patta 8-10 nos.
Hing 1/4th tsp

In a plate take, coriander seeds, cumin seeds, urad dal, chana dal, fenugreek seeds and dry red chilli.
Heat oil in a pan, add all dry spices and dal saute well.
Add asafoetida and saute it well. Add fresh coconut and mix everything well, add little water to make a paste.
Transfer this mixture into a grinder and grind it into a smooth paste.
Transfer the paste into a bowl and keep it aside for future use.
For Sambar
In a pressure cooker, add toor dal, water as required, salt to taste, turmeric powder and red chilli powder.
Cover it with the lid and pressure cook until it's done.
In another saucepot, add 2 cups of water. Drumstick, salt to taste, pumpkin and cook for 5-6 minutes.
Now, add the aubergine, okra, and cooked toor dal and mix well.
Add a little water, tamarind pulp, and salt to taste and prepare sambar masala mix everything well and let it cook for 5 minutes on medium flame.
For Tempering
Heat oil in a pan.
Add mustard seeds, asafoetida, dry red chillies and curry leaves. Let them splutter.
Pour this tempering over the prepared sambar and mix well.
Finally, add chopped jaggery and give a nice stir.
Once the sambhar has reached the correct thickness, turn off the flame and serve hot along with rice.

Videography and Edit: JATIN a.k.a Streets of Punk
‪@streetsofpunk‬

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