Bangalore Restaurant Style Sambar Recipe - For Idlis
A vegetarian South Indian Recipes recipe with cumin seeds (jeera), teaspoons coriander (dhania) seeds, byadagi dried chillies. Ready in 40 min, serves 5.
Curated byAditi Iyer🇮🇳
- 1
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
shallots - chopped(150 grams)onion - chopped(1)tomatoes - finely chopped(2)turmeric powder (haldi)(1/4 teaspoon)tamarind water - (lemon size tamarind soaked and extracted)(1 cup)tablespoons coriander (dhania) leaves - finely chopped(4) - 2
(mine took 2 whistles)Mash the onion and the dal with a masher and set this mixture aside
onion - chopped(1) - 3
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
cumin seeds (jeera)(1/2)teaspoons coriander (dhania) seeds(2)byadagi dried chillies(4)guntur dried chillies(3)mustard seeds(1 teaspoon)teaspoons coriander (dhania) seeds(2)tablespoons coriander (dhania) leaves - finely chopped(4) - 4
Be careful to do this on low flame since these can burn easily
- 5
Transfer this to a mixer jar along with the fresh coconut and grind this to a smooth paste using a little water
fresh coconut - grated(1/3 cup)tamarind water - (lemon size tamarind soaked and extracted)(1 cup) - 6
Heat some oil in a heavy bottoemd pan, add the mustard seeds and let them crackle
cumin seeds (jeera)(1/2)teaspoons coriander (dhania) seeds(2)mustard seeds(1 teaspoon)teaspoons coriander (dhania) seeds(2) - 7
Add asafoetida, curry leaves and shallots
shallots - chopped(150 grams)curry leaves(8)asafoetida (hing)(1/4 teaspoon)tablespoons coriander (dhania) leaves - finely chopped(4) - 8
Saute the shallots until they start to pop and turn transparent, need not brown them
shallots - chopped(150 grams) - 9
Add the ground paste and saute this mixture until for 2-3 minutes along with the onions
onion - chopped(1) - 10
Tip in the chopped tomatoes and cook for 2-3 minutes
shallots - chopped(150 grams)onion - chopped(1)tomatoes - finely chopped(2)tablespoons coriander (dhania) leaves - finely chopped(4) - 11
(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
tomatoes - finely chopped(2)tamarind water - (lemon size tamarind soaked and extracted)(1 cup)jaggery - grated(1 tablespoon)salt - to taste - 12
Cook this for 8-10 minutes while stirring occassionally and adjust the seasoning if needed or till completely cooked and flavours even
sunflower oil - as needed - 13
Turn of the heat, add the coriander leaves and give it a mix
teaspoons coriander (dhania) seeds(2)curry leaves(8)teaspoons coriander (dhania) seeds(2)tablespoons coriander (dhania) leaves - finely chopped(4) - 14
It is ready to be served
- 15
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
fresh coconut - grated(1/3 cup)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Bangalore Restaurant Style Sambar Recipe - For Idlis
A vegetarian South Indian Recipes recipe with cumin seeds (jeera), teaspoons coriander (dhania) seeds, byadagi dried chillies. Ready in 40 min, serves 5.
Curated byAditi Iyer🇮🇳
Directions
15 steps- 1
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
shallots - chopped(150 grams)onion - chopped(1)tomatoes - finely chopped(2)turmeric powder (haldi)(1/4 teaspoon)tamarind water - (lemon size tamarind soaked and extracted)(1 cup)tablespoons coriander (dhania) leaves - finely chopped(4) - 2
(mine took 2 whistles)Mash the onion and the dal with a masher and set this mixture aside
onion - chopped(1) - 3
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
cumin seeds (jeera)(1/2)teaspoons coriander (dhania) seeds(2)byadagi dried chillies(4)guntur dried chillies(3)mustard seeds(1 teaspoon)teaspoons coriander (dhania) seeds(2)tablespoons coriander (dhania) leaves - finely chopped(4) - 4
Be careful to do this on low flame since these can burn easily
- 5
Transfer this to a mixer jar along with the fresh coconut and grind this to a smooth paste using a little water
fresh coconut - grated(1/3 cup)tamarind water - (lemon size tamarind soaked and extracted)(1 cup) - 6
Heat some oil in a heavy bottoemd pan, add the mustard seeds and let them crackle
cumin seeds (jeera)(1/2)teaspoons coriander (dhania) seeds(2)mustard seeds(1 teaspoon)teaspoons coriander (dhania) seeds(2) - 7
Add asafoetida, curry leaves and shallots
shallots - chopped(150 grams)curry leaves(8)asafoetida (hing)(1/4 teaspoon)tablespoons coriander (dhania) leaves - finely chopped(4) - 8
Saute the shallots until they start to pop and turn transparent, need not brown them
shallots - chopped(150 grams) - 9
Add the ground paste and saute this mixture until for 2-3 minutes along with the onions
onion - chopped(1) - 10
Tip in the chopped tomatoes and cook for 2-3 minutes
shallots - chopped(150 grams)onion - chopped(1)tomatoes - finely chopped(2)tablespoons coriander (dhania) leaves - finely chopped(4) - 11
(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
tomatoes - finely chopped(2)tamarind water - (lemon size tamarind soaked and extracted)(1 cup)jaggery - grated(1 tablespoon)salt - to taste - 12
Cook this for 8-10 minutes while stirring occassionally and adjust the seasoning if needed or till completely cooked and flavours even
sunflower oil - as needed - 13
Turn of the heat, add the coriander leaves and give it a mix
teaspoons coriander (dhania) seeds(2)curry leaves(8)teaspoons coriander (dhania) seeds(2)tablespoons coriander (dhania) leaves - finely chopped(4) - 14
It is ready to be served
- 15
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
fresh coconut - grated(1/3 cup)
About this recipe
A vegetarian South Indian Recipes recipe with cumin seeds (jeera), teaspoons coriander (dhania) seeds, byadagi dried chillies. Ready in 40 min, serves 5.
Nutrition Facts
Per serving (5 servings)
Rate this recipe
You Might Also Like
Spicy Tomato Rice (Recipe)
⏱ 15 min
Ragi Semiya Upma Recipe - Ragi Millet Vermicelli Breakfast
⏱ 50 min
Pudina Khara Pongal Recipe (Rice and Lentils Cooked With Mint Leaves & Mild Spices)
⏱ 30 min
Spicy Crunchy Masala Idli Recipe
⏱ 30 min
Cauliflower Leaves Chutney (Recipe in Hindi)
⏱ 25 min
South Indian Onion Chutney Recipe - South Indian Onion Chutney (Recipe)
⏱ 40 min