Bangalore Restaurant Style Sambar Recipe – For Idlis
This Sambar Recipe for Idlis is a Bangalore Restaurant Style Sambar that is usually served in restaurants along with Idli and Dosa. Like many dishes have various versions across geographical boundaries, the humble idli-sambhar is no different.
Course : Side Dish
Ingridients : To grind:
1/2 Cumin seeds (Jeera)
2 teaspoons Coriander (Dhania) Seeds
4 Byadagi Dried Chillies
3 Guntur Dried Chillies
1/3 cup Fresh coconut , grated
Other Ingredients:
1/2 cup Arhar dal (Split Toor Dal) , rinsed
150 grams Shallots , chopped
1 Onion , chopped
2 Tomatoes , finely chopped
8 Curry leaves
1 teaspoon Mustard seeds (Rai/ Kadugu)
1/4 teaspoon Turmeric powder (Haldi)
1/4 teaspoon Asafoetida (hing)
2 teaspoons Coriander (Dhania) Seeds
1 cup Tamarind Water , (lemon size tamarind soaked and extracted)
1 tablespoon Jaggery , grated
Salt , to taste
Oil , as needed
4 tablespoons Coriander (Dhania) Leaves , finely chopped
Instructions To begin making Bangalore Restaurant Style Sambar Recipe For Idlis, rinse the lentils and add it to the pressure cooker along with chopped onion, turmeric powder, 1 teaspoon of oil and enough water and pressure cook until the dal is completely soft. (mine took 2 whistles)Mash the onion and the dal with a masher and set this mixture aside.In a kadai, add a teaspoon of oil and roast lightly the cumin seeds, coriander seeds and both varieties of dry red chillies until fragrant. Be careful to do this on low flame since these can burn easily.Transfer this to a mixer jar along with the fresh coconut and grind this to a smooth paste using a little water.Heat some oil in a heavy bottoemd pan, add the mustard seeds and let them crackle. Add asafoetida, curry leaves and shallots. Saute the shallots until they start to pop and turn transparent, need not brown them.Add the ground paste and saute this mixture until for 2-3 minutes along with the onions. Tip in the chopped tomatoes and cook for 2-3 minutes. (They need to be mushy)Add the cooked dal mixture, salt, tamarind extract (reserve some and add depending on the sourness from tomatoes) and jaggery and bring it to a boil with 1-2 cups of water. Cook this for 8-10 minutes while stirring occassionally and adjust the seasoning if needed or till completely cooked and flavours even.Turn of the heat, add the coriander leaves and give it a mix. It is ready to be served.Serve Bangalore Restaurant Style Sambar Recipe For Idlis with Homemade Soft Idli Recipe, Medu Vada Recipe and Coconut Chutney for an indulging and nutritious breakfast.
Bangalore Restaurant Style Sambar Recipe – For Idlis
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