South Indian sambhar recipe please - the type you get at hotels.?

Answer 1

This is the recipe for the Udipi hotel sambhar.

1/2 cup tuvar dal
1/2 teaspoon fenugreek seeds
1 teaspoon Urad Dal
6 red chilies
1 1/2 tablespoons coriander seeds
5 sprigs curry leaves
1/4 coconut, grated
25-30 shallots, cleaned and peeled. (small red onions called sambar onions in India)
1/2 teaspoon mustard seeds
1 pinch hing
2 green chilies
2 ups chopped into big chunks vegetables, of choice (brinjals, carrots, french beans, pumpkin, yam)
50 ml tamarind pulp (lemon sized ball of tamarind soaked in 1/3 cup of water.)
1/4 teaspoon salt
1 1/2 teaspoons jaggery or brown sugar, can be substituted i guess
oil
Cook the tuvar Dal till tender then mash. Heat 1 tbsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad Dal and let it saute till they change color too. Add the red chilli and coriander seeds. Add a 3 sprigs of curry leaves and the grated coconut and roast. They should all turn light brown and aromatic. Cool and grind to a fine paste with a little water. Heat 1 tbsp oil in a pan. Add the mustard seed. When they splutter add 1/2 tsp of urad Dal and the hing. Fry for a minute.Add the onions and green chillies, slit and the rest of the curry leaves. Add your choice of vegetables Fry till you get a nice aroma. Add a little water. Cover and cook till the veges are done.Extract pulp from the tamarind and add to the vegetables. Add salt and crumbled jaggery (you can use brown sugar i think instead) and cook till the raw smell of the tamarind disappears.Add the mashed Dal and the ground masala.Stir add a bit of water if required.

Answer 2

Please go to Yahoo! Search. Type 'Sambhar + Recipe' in its Search panel, and click 'enter'.
Not less than 10 pages, listing various sites, offering free Sambhar recipes will be spread out before you. Depending on your specific needs, you can pick and choose the one that seems most suitable.
A tip : The 'secret' of that special flavour you get from the Sambhar served in most hotels is a pinch or two of asafoetida ['hing', in Hindi] - added just a minute or two before taking the boiling Sambhar off the fire !

Answer 3

In few eating places in Orissa too, I even have seen such. In my community village, on each non secular ceremony we eats on the two banana leaf or a disposal plate made up of a few dry leaves. Its in basic terms classic.

Answer 4

ry khanakhazana .cm