Special Sambar
Topic started by Lina (@ pt8-171.nas.bezeqint.net) on Sun Oct 14 08:05:08 .
All times in EST +10:30 for IST.
Can someone tell me how to make that special sambar which is served with dosas in Bombay Hotels ?
Responses:
- From: sush (@ 168.153.254.1)
on: Sun Oct 14 22:07:28
Lina,
There has been many thread in the past for sambars. Some of them explains diff types too.. Check them out.
- From: soorriya (@ dialup-209.244.210.231.dial1.washington2.level3.net)
on: Mon Oct 22 16:36:01
Hai Lina,
Here is a ur sambar
Ingredients
Thuvar Dhall 2 Cup
Red chilles 3
Green Chilles 3
Methi 1/4 t.spoon
Sambhar powder 1 t.spoon
Curry leaves a few
Hing a small pinch
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoons
Mustard 1/2 t.spoon
Turmeric 1/4 t.spoon
Tamarind paste 2 t.spoons
Vegetables: Drumstick/Green Pepper/Eggplant/Okra Washed and diced
Method
Cook Thuvar dhall and turmeric with extra water and separate the two, and keep them aside.
Cook the vegetables in thuvar dhall water, and add turmeric and salt to this. After this is cooked, add tamarind paste. Heat some oil in a pan, splutter mustard, then add methi, red
chillies, green chillies, curry leaves, hing, turmeric, and sambhar powder and keep frying for a few minutes. Add this to the boiling vegetables. Add the thuvar dhall and let it cook for a few more minutes.
- From: Pearl (@ )
on: Tue Mar 2 13:22:54
Ground Paste Masala Sambar
Ingredients:
Dry Chillies 6-8 (or to yr. taste);
2 Tbspns Coriander Seeds;
1/4 tspn Methi Seeds;
1/2 Coconut Scraped (or you could use Desiccated Coconut if Fresh Coconut is not available);
2 big Pinches of Asafetida Pwd;
1 small ball of tamarind;
Vegetables
(as per yr liking eg. Yellow Pumpkin, Radish, Sambar Onions, etc).,1 Cup cooked Tur Dhal; Salt to Taste, 1 Tbspn oil for
broiling Masala. For Seasoning: Few sprigs of Curry Leaves;
3-4 Dry Chillies;
1/2 tspn Mustard Seeds,
2 Tbspns of Oil or Ghee;
For Garnishing:
Chopped Coriander Leaves 1 1/2 Tbspns or to taste.
Method:
Broil the Dry Chillies, Coriander Seeds & Methi Seeds in a tbspn of oil
to a red color - as the mixture is reaching a reddish color add the Scraped
Coconut & keep stirring till Coconut too becomes brown, remove from heat
& keep aside to cool.
Take the Tamarind Pulp place it on fire & bring to boil let it bubble nicely,
lower flame add the Vegetables, salt & asafetida pwd. & cook till vegetables
are done. In the meantime take the broiled Masala/Coconut mixture, place
in a Mixie Jar, add the cooked Dhal, & sufficient water & grind to a nice
paste not too smooth - Add this Ground Masala/Coconut/Dhal paste to the
cooking Vegetable/Tamarind mixture, let it bubble nicely. Season with Curry
Leaves, Mustard Seeds, & Dry Chillies. Garnish with Chopped Coriander leaves.
This Sambar could be eaten with Rice, Dosas, Adai, Iddly, Uppama etc.
- From: Sakshi (@ 150.104.127.221)
on: Tue Mar 2 13:38:43 EST 2004
hii
Is this the same sambar they give in udupi hotels?(the one with ground paste)?
- From: sri (@ humphrey.chem.wayne.edu)
on: Fri Mar 12 13:51:40 EST 2004
do u guys know how to make nombu adai?
- From: D (@ stratford.cuc.com)
on: Fri Mar 12 15:45:05 EST 2004
Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water to boil, and add the roasted cowgram , coconut pieces(cut into very small pieces) and 1/2 tsp salt.When they are cooked, add the rawa and stir into a paste. Flatten this flour ino round shape (the size of urud vadai), place in idli plates and cook.
Thanks to Indiatastes.com.
- D
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Fri Mar 12 15:57:33 EST 2004
Sweet kara adai :
Dry fry kaaramani(chowly) lightly and soak in water previous night.
If u r in US, can use rice flour itself.
Kaaramani 2 tbsp for each
Rice flour 1 cup
jaggery 3/4 cup
water 1/2 cup(if needed, add later)
Fry the flour till the color changes slightly(consistency-you can draw a line easily). Keep aside.
Dissolve jaggery in water, once it is done, add cut coconut, flour, kaaramani, cardamom, stir them well. Switch the gas off.
Once it is cool down, knead them and make thick vadas with a hole in the centre. Steam them in idly plates for 5 mts.
Serve them with butter.
For the hot kara adai, follow the above procedure. Except that, jaggery part, season in oil with mustard, green chillies, mix them with flour. Dont forget to add salt.
Tell your friend about this topic
Want to post a response?
Back to the Forum