For hotel sambar Toor dal 1/2 cup minus 2 tblsp Tamarind a small goose berry size Sambar powder 3 tsp Jeera powder 1/2 tsp Small onions | Shallots 20 Garlic 1 pod Tomato 1 Carrot 1/2 Capsicum 1/2 Oil 2 tsp Mustard seeds 1/4 tsp Asafoetida 2 pinches Red chili 2 Salt as needed Turmeric powder 1/4 tsp Curry leaves few Ghee 1/2 tsp For vada Urad dal 1 cup Green chili 2 Salt to taste Oil for deep frying Other ingredients Hot water to soak vadas Onion 1 (finely chopped) Coriander leaves few
First soak the urad dal for vada and let it soak for an hour. Let’s start making the sambar. Peel the skin of the onion and garlic . Chop the tomatoes finely. Put the toor dal, onions, garlic and chopped tomato in a bowl and add sufficient water to this. Add turmeric powder and pressure cook the dal for 5-6 whistles.
Mash the cooked dal nicely using a ladle or a whisk. Take a thin extract of the tamarind by adding 1 and 1/2 cups of water to this. Chop the carrot and capsicum into small. In a pan add the carrots, capsicum, tamarind extract, sambar powder, and salt. Allow this to boil for 5-7 minutes.
Once the raw smell of the sambar powder goes, add the cooked toor dal to this. Add water to bring it a sambar consistency. Add jeera powder to this.
Boil this for 5 minutes. Switch off the flame. Add the ghee to this. In a pan add oil and mustard seeds. Break the red chili into two. Add the asafoetida. Once the mustard seeds splutter, switch off the flame. Add this to the sambar.
Sambar is ready. Mix well and add finely chopped curry leaves. Cover it and keep aside. Let’s start making the vada.
Deep fry till brown .
Drain the excess oil in a kitchen towel. Boil the water and pour the water in a wide bowl. Soak the vada in hot water for 20 minutes. Add 2 pinches of salt to the water. As the water absorbs the salt in the vada, soaking in salt water will not make the vadas bland while eating.
After 20 minutes, take out the vadas from water. Gently squeeze the extra water.
Place the vada in the serving bowl and pour hot sambar on the vadas. If the sambar is warm, reheat it and make it hot. Meanwhile chop the onions and coriander leaves finely.
Garnish with finely chopped onions and coriander leaves. Add more sambar, if needed while eating the vadas.
Serve immediately.
Vidya Vidya Thanks,Sandra
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