Hotel Sambaar

Hotel Sambaar

Courtesy Chef Venkatesh Bhat - check out his youtube channel

100g Byadagi chilli 

100g normal chilli

200g dhania

100g jeera

100g black pepper

100g methi

Just dry in the sun and powder them and keep it.

Trick is to use both Moong & Tur dal in sambar - equal quantities. Put the onion and drumstick along with dal and cook in the cooker. Soak tamarind in water.

Meanwhile fry the tomatoesn curry leaves etc and then add tamarind water jagger dal more water, turmeric salt . Add tadka of hing water (the hard hing soaked in water) mustard onion and add the sambar powder to the onion tadka and pour on top of sambar. mix well.