HOTEL SAMBAR for IDLI and DOSA by Dhana

HOTEL SAMBAR for IDLI and DOSA

Ingredients:

Turdhall 1 cup
Pearl Onion 1 cup
Tomato 1 Medium size
Green Chilli 3 or 4
Turmeric 1/4 tsp
Salt As needed
Sugar/Jaggary 1 tsp

To Grind:

Corriander seeds 2 tbsp
Black pepper 1 tsp
Jeera 1 tsp
Dry Red Chilli 4 or 5
Fenugreek 1/2 tsp

To Seasoning:

Mustard 1 tsp
Jeera 1/2 tsp
Asafoetida A pinch
Dry Red Chilli 3 whole

METHOD:

1. Pressure cook the Turdhall in 2 cups of water with little turmeric. Once it cooled down grind it in blender/mixie.

2. Cut the tomatos and green chillies (I used serrino pepper) and pressure cook it seperatly and smash (dont grind) it.

3. Peel the pearl inoins and keep aside. If you are using normal onion then chop it finely and pressure cook it with tomato and green chilli.

4. Without burning dry roast all the items under "To Grind" list and make it as a fine powder.

5. Do seasoning with the items given under the "To Seasoing" list then put the pearl inions and fry it well till it becomes soft. App. it will take 10 mins to cook.

6. Then add tomato and green chilli fry for some 2 mins and pour the dhall mixture. Add enough water and salt and bring it to boil. When it starts to boil mix the powdered masala powder in little amount of water and pour it in dhall. Mix well and make it to boil again. Check the salt and spice, if you want you can add more grinded powder/kulambhu milagai powder.

7. Finally add sugar/jaggary and mix well.

Enjoy with hot hot idly and Dosa...

TIPS:

(i). Make the sambar little watery, since it will become thick once cooled down.

(ii). Peeling pearl onion: Cut the edges and put it in water for some 10 to 15 mins. Then peel it.