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how to make hotel sambar, sambar recipe

hotel sambar - Sambar for Idli

4.58 from 7 votes
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Course: curry
Cuisine: south indian
Keyword: sambar
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Rekha Kakkar


For sambar

  • 1 ½ cup toor dal cooked
  • 2 tablespoon tamarind paste
  • ½ teaspoon turmeric powder haldi
  • 1 teaspoon jaggery gur
  • 2 green chillies slit (hari mirch)
  • 10-12 curry leaves meetha neem
  • ½ onion separated layers(pyaz)
  • 5 green beans chopped (hare French beans)
  • 1 carrot chopped( gajar)
  • 1 to mato chopped(tamatar)
  • 2 tablespoon fresh coriander leaves hari dhaniya, chopped
  • Salt to taste
  • 1 cup water 250 ml.

For hotel sambar powder recipe

  • 1 tablespoon coriander seeds sookhe dhaniya ke beej
  • 1 tablespoon split bengal gram chana dal
  • ½ teaspoon cumin seeds jeera
  • ¼ teaspoon fenugreek seeds methi dane
  • ½ teaspoon black pepper kali mirch
  • 4 dried kashmiri red chillies saabut kashmiri lal mirch
  • 2 tablespoon of dessicated coconut nariyal chura
  • 4-5 curry leaves meethe neem ke patte

For tadka/ tempering ,

  • 2 teaspoon oil
  • 1 teaspoon mustard rai
  • 1 dried kashmiri red chilli sookhi kashmiri lal mirch
  • A few curry leaves.
  • 1 pinch hing/asafoetida


For making sambar masala, dry roast the ingredients mentioned in sambar powder recipe for 1-2 minutes and grind them to fine powder.

  • For making sambhar, Place a kadhai or pan over low heat. Put in the tamarind pulp, turmeric powder, jaggery, green chillies and curry leaves.
  • Add all the vegetables and then add salt.
  • Cover this and boil for 10 minutes.
  • After 10 minutes add water and cooked toor dal.
  • Let it boil for a few minutes then add 3 tablespoons of prepared hotel sambhar mix and stir well.
  • Let this boil for a few minutes on medium-high flame.
  • Turn the heat off when the water of the sambhar is well blended with dal.
  • Now, get the tadka ready, heat oil in a pan, add, mustard seeds, curry leaves and dried red chilli, when it crackles, pour it over the sambhar.
  • Garnish it with fresh coriander leaves and serve hot with some idli or rice.