Have you been to saravan bhavan hotel and tasted their idli/ Dosai with their sambar,it would heavenly i just love it and waiting for a branch of their hotel to open at my area.Recently while browsing i got this recipe and made it,it tasted similar to one we get their and i am making it again and again.It suite well for idli/dosai,pongal rather than rice.Try atleast once.
Preparation time=10-15 mins,cook time-15mins
Recipe source: En samayal aariyil
- Toor dal-1\2 cup
- Onion-1 big
- hing- a small piece
- Salt to taste
- Pottukadalai/Fried gram dal/chutney dal- 1 tbsp
- red chilly powder-1 tsp
- coriander powder- 1 tsp
- turmeric powder- 1\4 tsp
- Oil- 2 tsp
- mustard- 1\2 tsp
- fenugrek/methi seeds- 1\4 tsp
- urad dal-1\2 tsp
- onion-thinely sliced-1 small size
- curry leaves- few
- corainder leaves- to garnish
1.Slice onion and tomato.pressure cook toor dal with onion,tomato, hing and enough water for 3-4 whistle.After the pressure it released smash well if any bigger pieces seen.
2.Grind all the ingredients under " to grind " to a fine paste by adding little water if needed.
3.Add this ground paste to the cooked dal and mix it.Add salt and the required water and let it boil fro 10mins.
4.Heat a temper kadai and temper all the ingredients under " to temper" and add it to the boiling sambar and let it be in flame for 5 mins and switch off.
Garnish with coriander/cilantro leaves and serve.
1.The original recipe called to add some grated coconut to grind ,but i didn't add.
2.You can make it by adding vegetables or with out any.One day i made without veggies and another i made with carrot alone.