SAMBAR ~ ARYA BHAVAN RESTAURANT STYLE TIFFIN SAMBAR

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Arya Bhavans are a very popular chain of restaurants of Tamil origin in Kerala…And due to its popularity,there are a lot of Arya Bhavan Restaurants in many different parts of Kerala.And when ever I travel with my folks to some faraway place to attend a marraige or any other family function,we make it a point to have breakfast only from Arya Bhavan…The food they serve there is absolutely delicious…We love the Ney Roast and Masala Dosas…and most of all the moutwatering Sambar…my very favourite.At home,I had tried many different Sambar recipes,but still had not achieved that particular “Arya Bhavan Sambar Taste”…So my quest for that particular Sambar recipe went on and on….Thats when I stumbled upon this particular recipe and with my own changes,I made it…Its a keeper really!!I have made Sambar like almost 5 times after I got this recipe…And each time…its sooo tasty…exactly the Restaurant Style Sambar…So I decided to share this recipe today…for those who crave for the Restaurant Style Tiffin Sambar…Trust me guys…!You will really love it!

Recipe Source:Vegrecipesofindia

INGREDIENTS:
For cooking the lentils:
  • 1 !/2 cup Tur Dal
  • 2.5 to 3 cups for water for pressure cooking
For sambar and tempering:
  • 9 to 10 small brinjals, 100 gms
  • 1 medium carrot
  • 1 medium potato
  • 1 large onion or 4 to 5 shallots, 90 to 100 gms
  • 3 medium to large tomatoes, 220 to 230 gms
  • 1 tbsp tamarind soaked in ¼ to ½ cup warm water
  • 1.5 cups water added later or add as required
  • salt as required
  • tempering:
  • 2 tbsp oil
  • 4 to 5 curry leaves
  • ½ tsp asafoetida powder/hing – if you have a strong asafoetida, then add ¼ tsp
  • ½ tsp mustard seeds
  • 1 tsp urad dal/husked and split black lentil
For the sambar masala:
  • 4 dry red chilies (reduce depending upon the heat in the chilies)
  • 11- 12 large curry leaves or 16-18 small curry leaves
  • 1.5 tbsp coriander seeds
  • 1 tbsp chana dal/split & husked bengal gram
  • 1 tsp cumin seeds/jeera
  • ½ tsp mustard seeds
  • ½ tsp whole black pepper
  • ¼ tsp fenugreek seeds
  • 2 tsp oil
INSTRUCTIONS:
Cooking the lentils:
  1. Rinse lentils well and then add them to the pressure cooker with 2.5 to 3 cups water and ¼ tsp turmeric powder.
  2. pressure cook the lentils for 8 to 8 whistles or more, till they are soft and well cooked. mash the lentils and keep aside.
Preparing the sambar masala:
  1. In a small frying pan, heat 2 tsp oil. first fry the mustard till they crackle. then add the coriander, fenugreek seeds, cumin seeds, black pepper, chana dal (bengal gram), curry leaves and dry red chilies. stir and saute till the spices become aromatic. keep aside to cool. don’t burn the spices. saute the spices on a low flame.
  2. once the spices cool, grind them to a powder in a dry grinder or coffee grinder. keep aside.
Preparing the sambar:
  1. Soak the tamarind in warm water for 25 to 30 mins.
  2. Later squeeze the tamarind pulp. strain and keep aside.
  3. Chop all the vegetables. quarter the onions. peel and dice the carrots and potatoes.
  4. Dice the brinjals and add them in water to prevent discoloration. chop the tomatoes in small pieces.
  5. In a pot, heat oil first. add the mustard and urad dal. let the mustard crackle and the urad dal turn into a slight brown color.
  6. Add quartered onions or shallots, curry leaves and asafoetida. stir and and saute for 2 minutes.
  7. Then add the veggies and saute for 4 to 5 minutes.
  8. Add the tomatoes, salt and continue to saute for 6 to 7 minutes more.
  9. Pour water. then add the strained tamarind pulp and stir well.
  10. Simmer until the raw aroma of the tamarind goes away. about 8 to 9 minutes.
  11. If the vegetables are not cooked, then continue to simmer till they get cooked.
  12. Now add the ground sambar masala which we have already prepared. stir.
  13. Add the mashed lentils. stir and simmer sambar for about 6 to 7 minutes. add hot water if required depending on the consistency you want. The sambar which is served in the hotels is on the thinner side.
  14. Check the taste and add more salt if required.
  15. Garnish with coriander leaves and serve the tiffin sambar hot with idli,Dosas and Enjoy!!
NOTE:
you can add your choice of vegetables.

 

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2 thoughts on “SAMBAR ~ ARYA BHAVAN RESTAURANT STYLE TIFFIN SAMBAR

    Aruna Panangipally said:
    June 3, 2015 at 4:41 am

    This is something I HAVE TO try. I adore Arya Bhavan!

      food passion and love responded:
      June 3, 2015 at 8:35 am

      Me too Aruna…Its defenitely the same taste..You must try it some time!

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