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Toor dal OR Moong dal – 1/3 cup

Turmeric powder - 1/2 tsp

Cooking Oil – A drop

Pumpkin – 4-6 pieces ( cube sized)

Drumstick – 1 no ( Chop into small pieces)

Vegetables ( Carrot & potato) – If needed.

Tamarind – 2 seeds (approx. very small gooseberry size)

To roast and grind

Cooking Oil- 1 tsp

Dhania / Coriander seeds – 1 tbsp

Channa dal – 2 tbsp

Red chillies – 6 nos

Methi seeds – 1/2 tsp

To temper & saute

Mustard seeds – 1 tsp

Urad dal –1tsp

Jeera / cumin seeds – 1/2 tsp

Red chillies – 2 nos (pinched)

Curry leaves – a few

SSP Asafetida/Hing – few pinches

Small onion - a cup

Tomato – 1- 2 nos

Sambar powder – 1/2 tsp

Coriander leaves – to garnish

Jaggery – 1 tsp ( Add if u don’t use pumpkin)

Ghee – 1 tbsp

Hotel Idli Sambar

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  • Prep time : 15 Min
  • Cook time : 15 Min
  • Serves : 4
  • Soak tamarind in warm water for 20 minutes and take the extract. Set aside.
  • Peel the onions and chop the tomatoes. Pressure cook the dals with turmeric powder, pumpkin pieces and a drop of oil.Mash and set aside. Cook drumstick and other vegetables separately and set aside.
  • In a kadai roast all the above said ingredients and make it a powder.
  • In the same kadai , add oil and temper all the items in the same order.Now add the sambar onions and saute till transparent. Then add the tomatoes ( crush it with ur hands before adding , this makes the sauting process faster ) and required salt. Saute till tomatoes turn mushy and juicy. Add the tamarind extract , raw pinched curry leaves , hing, sambar powder and turmeric powder.
  • Allow to boil till the onions get cooked.Now add the mashed dal,cooked vegetables ( if using) and the ground powder. Mix well so that there are no lumps.
  • Boil for few minutes. It will thicken. Add more water if necessary . Switch off the flame add garnish with coriander leaves.
  • Last but not the least , don’t forget to add a tbsp of ghee & Cover it with a lid until u serve.




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