Bangalore Restaurant Style Sambar Recipe for Idlis
Sambar, a quintessential South Indian side dish, is the perfect accompaniment to soft idlis, crispy medu vadas, and savory coconut chutney. This flavorful and aromatic Bangalore restaurant-style sambar features a unique blend of spices and lentils, creating a hearty dish that elevates any meal. The combination of tamarind, jaggery, and fresh coconut gives it a delicious balance of tangy and sweet, while the spices infuse it with a comforting warmth. Whether you’re making it for breakfast or a festive meal, this sambar will surely delight your taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Coriander Seeds (Dhania) | 2 teaspoons |
| Byadagi Dried Chillies | 4 |
| Guntur Dried Chillies | 3 |
| Fresh Coconut (Grated) | 1/3 cup |
| Arhar Dal (Split Toor Dal) | 1/2 cup |
| Shallots (Chopped) | 150 grams |
| Onion (Chopped) | 1 |
| Tomatoes (Finely Chopped) | 2 |
| Curry Leaves | 8 |
| Mustard Seeds | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Tamarind Water (Extracted from Lemon-size Tamarind) | 1 cup |
| Jaggery (Grated) | 1 tablespoon |
| Salt | To taste |
| Sunflower Oil | As needed |
| Coriander Leaves (Finely Chopped) | 4 tablespoons |
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 5
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Cook the Dal:
- Begin by rinsing the arhar dal (split toor dal) thoroughly. Place it in a pressure cooker along with the chopped onion, turmeric powder, 1 teaspoon of sunflower oil, and enough water to cover the dal.
- Pressure cook for about 2 whistles or until the dal is soft and cooked through. Once done, mash the dal and onion mixture using a masher. Set it aside.
-
Prepare the Spice Paste:
- In a kadai (pan), heat 1 teaspoon of oil on low flame. Add the cumin seeds, coriander seeds, and both types of dried red chilies. Roast them lightly until fragrant, being careful not to burn them.
- Transfer the roasted spices to a mixer jar. Add the grated fresh coconut and grind the mixture into a smooth paste, adding a little water as needed.
-
Cook the Sambar Base:
- Heat some more oil in a heavy-bottomed pan. Add the mustard seeds and let them crackle. Then, add the asafoetida (hing), curry leaves, and chopped shallots. Sauté the shallots until they become translucent, ensuring they don’t brown.
- Add the freshly ground spice paste to the pan and sauté for 2-3 minutes to allow the flavors to blend.
-
Add Tomatoes and Simmer:
- Now, add the chopped tomatoes to the pan and cook for another 2-3 minutes until they soften and become mushy.
-
Combine the Dal and Simmer:
- Pour the cooked dal mixture into the pan. Add salt to taste, tamarind extract (you can adjust the amount depending on the sourness of your tomatoes), and grated jaggery to balance the flavors. Stir well to combine.
- Bring the sambar to a gentle boil, adding 1-2 cups of water to adjust the consistency. Let it simmer for 8-10 minutes, stirring occasionally. Taste and adjust the seasoning as needed.
-
Finish and Serve:
- Once the sambar has thickened and the flavors have melded together, turn off the heat. Stir in the finely chopped coriander leaves for a fresh, vibrant finish.
- Serve your Bangalore restaurant-style sambar hot with soft homemade idlis, crispy medu vadas, and a side of coconut chutney for a complete South Indian breakfast.
Serving Suggestions:
This Bangalore restaurant-style sambar is best enjoyed with idlis, but it can also be paired with dosas, pongal, or steamed rice. The rich, tangy flavors of the sambar complement the delicate texture of idlis, creating a comforting and satisfying meal.
Enjoy the ultimate Bangalore restaurant-style sambar, perfect for any occasion and guaranteed to bring a taste of South India to your kitchen!
