Hotel Style Sambar

This simple sambar popular in Mangalorean hotels made with just two types of vegetables - field marrow (mogem/sauthe kai/malabar cucumber) and brinjal is a perfect accompaniment to idli, dosa, Mangalore buns or Goli Baje

Course Accompaniment

Cuisine Mangalorean

Keyword Sambar, Vegan

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 99kcal

Author Shireen Sequeira

Ingredients

2 cups of water plus extra to be added later if you want a thin/watery sambar
1/2 of a medium sized Mangalore cucumber/Field Marrow
2 small brinjals quartered (optional)
1 to mato quartered
1 medium sized onion cut into large chunks
1 marble sized ball of tamarind soaked in 2-3 tablespoons of water and juice extracted
salt to taste

For the Sambar Pudi (Spice Blend):

3 long dry red chillies
10-12 fenugreek seeds methi seeds
1 teaspoon urad dal
1-1/2 teaspoons chana dal
2-3 teaspoons grated coconut
10 curry leaves

For the tempering:

1 teaspoon oil
pinch of hing asafoetida
1/4 teaspoon mustard seeds
5-6 curry leaves

Instructions

Dry roast all the ingredients (make sure that the coconut is also well roasted and leaves no moisture) and grind them to a fine powder
Add all the ingredients in a pressure cooker and take 2-3 whistles.
Heat oil for tempering and toss in the mustard seeds, when they stop spluttering add the curry leaves and the pinch of asafoetida. Give it a quick stir and pour this into the prepared sambar. Close the pan immediately to trap the aroma of the seasoning.
Serve hot with idli, dosa or rice

Nutrition