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

By Your Food Lab · 60 min

Ingredients

Instructions

1. Heat the coconut oil in a pan over high heat, then add asafoetida, mustard seeds, cumin seeds, urad dal, chana dal, black peppercorns and coriander seeds, and cook briefly over medium heat.
2. Add the curry leaves, Kashmiri red chillies, ginger, garlic, green chilli, shallots, fenugreek seeds and grated fresh coconut, and sauté for 2 to 3 minutes.
3. Transfer the mixture to a bowl and let it cool completely.
4. Blend the cooled mixture in a mixer grinder with water as required until it forms a fine, smooth wet masala paste.
5. Heat the coconut oil in a stock pot over high heat, then add mustard seeds, cumin seeds, onions, tomatoes, turmeric and red chilli powder, and cook over high heat for 2 to 3 minutes.
6. Add the hot water, drumstick, pumpkin, ash gourd, brinjal, sliced shallots, jaggery and tamarind pulp, and bring to a boil.
7. Once boiling, add the wet masala paste, cooked toor dal and salt, stir well, then cover and simmer over medium-low heat for 20 to 25 minutes.
8. In a separate small pan over high heat, heat the oil, add chana dal, mustard seeds, red chillies, curry leaves and asafoetida, cook briefly, then pour this tempering over the sambar and stir in the fresh coriander.

Summarized from Your Food Lab's video. Watch it for the details.

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