Coimbatore Annapoorna Hotel style tiffin sambar recipe

Really a wonderful recipe and  I got from kannammas space .While searching recipes on google I saw this recipe but kept it in my bookmark folder and then  totally forgot about it.I used to prepare hotel style recipes .Both my hubby and kid are happy and satisfied with that.So never thought to try another method.Last week one of my friends explained me the taste of ghee roast with annapoorna sambar and I started drooling and decided to try it.Then I remembered about kannammas space(she got this recipe from the former cook of Annapoorna ) and suddenly I  have prepared it and enjoyed with ghee roast .My kid is a ghee roast lover but prefer white chutney than sambar.So I have prepared that too.But he finished the dosa with this sambar and gave me a comment with action.. super!!!!

We can prepare Sambar in different ways.Even in Kerala also central travancore style is different from Malabar style.We travancore side people never use coconut in sambar.But malabar people roast the coconut and add in to the sambar.Style of preparation and taste also shows difference from area to area .But in Kerala we used to prepare mixed veggies sambars only.Here in tamilnadu we will get differnt version like onion sambar,vendakka sambar,kathirkkai sambar etc etc.

Hotel style sambars are really lip smacking and it tastes heavenly..Especially tiffin sambars!!!!!

Ingredients :

• Thoor dal : 1/2 cup
• Water : 2cups

For veggies :

• Drumstick : 2.
• Tomato : 1
• Onion : 1
• Shallots : 10
• Turmeric powder : 1/2 tspn
• Water : 1 cup
• Salt

For sambar masala :

• Coriander seeds : 2tspn
• Cumin seeds : 1/2 tspn
• Black pepper corn : 1/2 tspn
• Fenugreek seeds : 1/4 tspn
• Chana dal : 2tblspn
• Urad dal : 1 tblspn
• Dry red chilly(gundu variety) : 3
• Asafoetida : 1/4 tspn
• Jaggery : 1.5 tspn
• Tamarind : Gooseberry size
• Grated coconut : 3 tblspn
• curry leaves : 1spring
• Sesame oil : 2 tspn

To temper:

• Mustard : 1/2 tspn
• Red chilly powder : 1/2 tspn
• Curry leaves : spring
• Sesame oil : 2 tspn

Other ingredients :

• Coriander leaves : 4 stalks
• Ghee : 1tblspn
• Salt

• Wash and soak 1/2 a cup of toor dal in 2 cups of water for 20 minutes. Pressure cook the dal with the water for 6 whistles. Remove from stove and wait for the pressure in the cooker to release. Mash the dal and set aside in an another vessel.

• Wash the cooker (or take another cooker,) add in the drumsticks, diced onion,  shallots (small onion) and tomatoes. Add one cup of water, a teaspoon of salt and 1/2 teaspoon of turmeric. Cook for 4 whistles. Remove from heat and wait for the pressure in the cooker to release .
• Heat oil in a pan and add in the coriander seeds, cumin seeds, pepper, fenugreek seeds, chana dal and urad dal. Fry for a minute. Once the chana dal is brown, add in the curry leaves, dry red chillies, asafoetida, coconut, jaggery and the tamarind. Fry for 30 seconds. Remove from heat.
• Grind the mixture with half a cup of water to a paste. Let the paste be very slightly coarse. Set aside.
• Take a heavy bottomed pan and add in the ground masala and one cup of water. Let it come to a boil on medium flame. Once its boiling, add in the cooked vegetables along with the water used for cooking. Add in the salt. Let it boil for 2-3 minutes on medium flame. Add in the cooked dal and let it continue to boil for 2-3 minutes.

• While the dal is cooking, heat oil in a kadai and add in the mustard seeds when the oil is hot. Add in the curry leaves and switch off the flame. Add in 1/2 teaspoon of red chilli powder and immediately pour it on the sambar. The red chilli powder might burn if kept in the oil for too long.  Add in the coriander leaves and a tablespoon of ghee. Mix the sambar well .Switch off the flame.

Note :

• Use gundu veriety red chilly for better result
• Take both jaggery and tamaring in equal quantity.
• Use curry leaves while frying the ingredients or while tempering(I added while tempering...couldn't take tempering pics)

gallery