Bangalore Restaurant Style Sambar Recipe
Bangalore Restaurant Style Sambar is a flavorful, aromatic South Indian dish that pairs perfectly with soft idlis, crispy vadas, or even hot dosas. Known for its thin texture and delightful sweetness, this sambar is infused with the richness of jaggery and a medley of vegetables, making it a comforting side dish. The combination of spices, including the distinct Byadagi and Guntur red chillies, gives it an authentic taste that brings the taste of South India right to your table. If you’ve ever craved the taste of a traditional Bangalore restaurant, this recipe is sure to transport you there. It is also a versatile dish—feel free to add any vegetables you prefer.
Ingredients for Bangalore Restaurant Style Sambar
| Ingredient | Quantity |
|---|---|
| To grind: | |
| Cumin seeds | 1/2 tsp |
| Coriander seeds | 2 tsp |
| Byadagi red chillies | 4 |
| Guntur red chillies | 3 |
| Grated coconut | 1/3 cup |
| Other ingredients: | |
| Arhar dal (Toor dal) | 1/2 cup (washed) |
| Shallots, chopped | 150 grams |
| Onion, chopped | 1 |
| Tomatoes, finely chopped | 2 |
| Curry leaves | 8 |
| Mustard seeds | 1 tsp |
| Turmeric powder | 1/4 tsp |
| Asafoetida | 1/4 tsp |
| Coriander seeds | 2 tsp |
| Tamarind water | 1 cup |
| Jaggery (grated) | 1 tbsp |
| Salt | To taste |
| Oil | As needed |
| Fresh coriander leaves | 4 tbsp (finely chopped) |
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Instructions:
-
Prepare the Dal:
- Rinse the arhar dal (Toor dal) thoroughly. In a pressure cooker, add the washed dal, onion, turmeric powder, 1 tsp of oil, and water. Close the lid and cook for 2 whistles. Once done, mash the dal well with a masher and set it aside.
-
-
Prepare the Spice Paste:
- Heat oil in a pan on a low flame. Add cumin seeds, coriander seeds, Byadagi red chillies, and Guntur red chillies. Sauté them for about 2 minutes, then turn off the heat. Allow the mixture to cool.
- Once cooled, add grated coconut to the spice mixture along with a little water. Grind it into a smooth paste using a mixer grinder.
-
Prepare the Sambar Base:
- In a separate pan, heat oil and add mustard seeds. Allow them to crackle, then add asafoetida, curry leaves, and chopped shallots. Sauté until the shallots soften.
- Add the ground spice paste to the pan and cook for 2-3 minutes, stirring frequently to avoid burning.
- Add chopped tomatoes and cook until they become soft and mushy.
-
Combine the Dal and Spices:
- Add the cooked dal mixture into the pan with the sautéed spices. Pour in salt, tamarind water, and 1 to 2 cups of water, depending on your desired consistency. Bring it all to a boil.
-
Finish and Serve:
- Once the sambar boils, turn off the heat and garnish with finely chopped coriander leaves. Your delicious Bangalore Restaurant Style Sambar is ready to serve.
Serving Suggestion:
- Serve this flavorful sambar with freshly made soft idlis, crispy vadas, and a side of coconut chutney. Don’t forget to complete the experience with a warm cup of filter coffee for an authentic South Indian breakfast.
Enjoy the perfect blend of sweetness from the jaggery, tanginess from tamarind, and the kick of spices in every bite. This dish will become a favorite in your kitchen for its mouthwatering flavors and ease of preparation!
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 6 g |
| Carbohydrates | 32 g |
| Fats | 5 g |
| Fiber | 4 g |
| Sugar | 4 g |
This Bangalore Restaurant Style Sambar Recipe is the ideal balance of spiced, tangy, and sweet flavors that will tantalize your taste buds while offering a satisfying, wholesome meal.
