Hotel Style Sambar Recipe at Home From Scratch | Chef Sanjyot Keer #shorts

This is how I prepare Hotel Style Sambar recipe and it turns out to be so delicious. Perfect texture, perfect flavours and goes really well with Idli, dosa and even rice.

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Here’s the full written recipe!

Hotel Style Sambar

Ingredients:
Wet Masala Paste
Coconut Oil 1 Tbsp
asafoetida 1/4 Tsp
Mustard Seeds 1 Tsp
cumin Seeds 1 Tsp
Urad Dal 1 Tbsp
Chana Dal 1 Tbsp
Black Peppercorns 1 Tsp
Coriander Seeds 2 Tbsp
Curry Leaves 15 Nos.
Kashmiri Red Chilli 10-12 Nos.
Ginger 1 Inch
garlic 3 Cloves
Green Chilli 1-2 Nos.
Shallots 4-5 Nos.
fenugreek seeds 1 tsp
Fresh Coconut 1/4 Cup (Grated)
Water As Required
Final cooking
Coconut Oil 2 Tbsp
Mustard Seeds 1/2 Tsp
Cumin Seeds 1/2 Tsp
Onion 2 Medium Sized (Diced)
Tomato 2 Medium Sized (Diced)
Turmeric Powder 1/2 Tsp
Kashmiri Red Chilli Powder 1 Tsp
Hot Water 1.5 Litres
Drumstick 1 No.
Pumpkin 1/3 Cup (Diced)
ash gourd 1/3 cup (diced)
Brinjal 1 No. (Diced)
Shallots 4-5 Nos. (Sliced)
Salt To Taste
Tamarind Pulp 3 TBSP
Jaggery 4-5 Tbsp
Toor Dal 1/3rd Cup (cooked & whisked)
For tempering
Oil 1 Tbsp
chana Dal 1/4 Tsp
Mustard Seeds 1/4 Tsp
red Chilli 4 Nos.
Curry Leaves 8-10 Nos.
Asafoetida 1/4 Tsp
Fresh Coriander A Handful (Chopped)

Method:
Set a pan over high flame, add the oil & let it get hot.
Add asafoetida, mustard seeds, cumin seeds, urad dal, chana dal, black peppercorns & coriander seeds, stir & cook them briefly over medium flame.
Further add curry leaves, kashmiri red chillies, ginger, garlic, green chilli, shallots, fenugreek seeds, fresh coconut, stir well & saute all the ingredients for 2-3 minutes then transfer the mixture into a bowl & cool it down completely.
Once cooled, transfer the mixture into a mixer grinder jar, add water as required & grind it into a fine, smooth paste & your wet sambar paste is ready.
Set a stock pot over high heat, add oil & let it get hot.
Once the oil gets hot, add mustard seeds, cumin seeds, onions, tomatoes, turmeric powder, red chilli powder stir well & cook over high flame for 2-3 minutes.
Further add hot water, veggies, shallots, jaggery, tamarind pulp & bring it to a boil.
Once the sambar comes to a boil, add wet masala pasted, cooked toor dal, salt, stir well & cook over medium low flame for 20-25 minutes, make sure to cover it with a lid.
Set a small pan over high flame on a separate flame, add oil & let it get hot.
Add chanda dal, urad dal & all the ingredients of the temepering, cook briefly & immediately pour the tadka over the sambar & lastly add fresh coriander.
Your hotel style sambar is ready! Enjoy 🙂