Coimbatore - Annapoorna Hotel Sambar Recipe

Recipe Posted by: Pradeep on 18th July 2012



Ingredients (about 2 - 3 servings):

Annapoorna sambar powder - 3 full teaspoons
Tamarind soaked in water - about the size of a 1/2 inch ball
(If using tamarind paste, about 1/4 teaspoon of it)
Toor dhal - 1/4 cup (using a measuring cup)
Turmeric powder - 1/4 teaspoon
Onion - 1 big finely chopped
Tomato - 1 medium sized finely chopped
Cooking oil - about 2 tablespoons
Mustard seeds - 1 teaspoon
Urad dhal - 1 teaspoon
Asafoetida - 1/4 teaspoon
Green chillies - 2 cut into pieces
Dried red chilli - 1 cut into half
Curry leaves - a few
Cilantro (a must) - 3 teaspoons finely chopped





Procedure:

1. Pressure cook toor dhal with turmeric powder and set aside. I normally take dhal and water in the ratio 1:3.
2. Extract about 1.5 cups of tamarind water from the soaked tamarind or dilute the tamarind paste to yield the same amount of water and set aside.
3. In a small, deep vessel, heat some cooking oil, add mustard seeds and wait for the to splutter. After the mustard splutters, add urad dhal, asafoetida, green chillies, dried red chillies and curry leaves and fry until the urad dhal turns light golden brown in color.
4. To step 3, add the onions and fry till they turn golden brown and then add the chopped tomatoes and wait for them to cook well.
5. After the tomatoes get cooked, add the tamarind water, cooked toor dhal and salt and bring the mixture to a boil. Once it starts boiling, add Annapoorna sambar powder and boil for about 10 minutes and turn off the stove.
6. Garnish with chopped cilantro. Yummy Annapoorna sambar is ready to dig in!!!!