Restaurant style Thick Sambar

Restaurant style Thick Sambar

This thick sambar turns perfectly like the one that we get in restaurants. Sambar is a popular south Indian curry. It goes well with idly, medu vada, dosa etc. We already have seen 2-3 sambar recipes. Today’s recipe turns out perfectly like the one that we get in restaurants. It gets nice color, texture and consistency. We are making it in minimum efforts. It looks nice and tastes just awesome. This is a very and simple method. You can try this recipe at home and drop a comment for me.

Generally whenever we make idly or dosa, sambar is must. Every household has its special way to make sambar. There are a few variations in each recipe. Today’s recipe will show to make a perfect thick and restaurant style sambar. It is a very easy ans simple with few tricks. Do you want to know more? Here we go..

Recommended Recipes

1. Udupi Style Sambar and Chutney – Marathi Recipe
2. Sambar – Marathi Recipe
3. Konkan Special Kala Vatana Sambar – Marathi Recipe
4. Instant and Delicious Thatte Idly – Marathi Recipe
5. Mysore Masala Dosa – Marathi Recipe

Some Interesting facts about Restaurant style Thick Sambar :-

Sambar is a basic south Indian curry. Traditionally veggies and lentils are cooked separately. Cooked lentil is mashed and veggies, tamarind pulp and sambar powder is added. This is a flavorful and spicy curry. It is a very popular recipe curry recipe.

Restaurant style Thick Sambar

Print Recipe

Serves: 3 People Preparation Time: 10 Minutes Cooking Time: 30Minutes 30Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

• 1 cup Tur dal
• 1 1/2 cup Water
• 2 tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1/4 tsp Hing
• Curry leaves
• 1~2 dry Red chilies
• 1/2 tsp Fenugreek seeds
• 1 sliced Onion
• 1 chopped Tomato
• 1/2 peeled and chopped Bottle gourd
• 1 chopped Carrot
• 4~5 pieces of Drum stick
• 1 cup Water
• 1 tbsp Sambar masala
• 1 tbsp Coriander powder
• 1/4 tsp Turmeric powder
• 4~5 tsp Tamarind pulp
• Gudh to taste
• Salt to taste
• 1 tbsp Red chili powder
• Water to adjust the consistency

Instructions

Step 1: Wash turdal really good 2-3 times with water and add water.

Step 2: You can add 2-3 tsp moong dal for thickness if you want.

Step 3: Close the lid and cook on medium to high heat until pressure is built up in cooker.

Step 4: When steam begins to release from the cooker and cook on low heat for another 10 minutes.

Step 5: Beat the cooked dal really good.

Step 7: Heat up oil in a pan and add mustard seeds.

Step 8: When mustard seeds pop up add cumin seeds and let them splutter.

Step 9: Add hing, curry leaves, dry red chilies, fenugreek seeds, onion and everything together for about 3-4 minutes.

Step 10: Add tomato, bottle gourd, carrot, drum stick and mix well.

Step 11: Add water and mix well.

Step 12: Cover and cook veggies on medium heat for about 10-15 minutes.

Step 13: When veggies are cooked well add cooked dal, sambar masala, coriander powder, turmeric powder, tamarind pulp, gudh, salt, red chili powder, water and mix well.

Step 14: Simmer sambar on medium heat for about 10 minutes. Sambar is all ready.

Notes

• You can add 2-3 tsp moong dal for thickness if you want.
• You can use pumpkin in place of bottle gourd.
• Chop all the veggies in same size so that these will be evenly cooked.

Recipe Video

Servings

This is a easy and simple recipe. It turns out perfectly like the one that we get in restaurants. Serve steaming hot sambar with idly or dosa or medu vada or uttapam too