Ratna-Cafe Style Sambar

I don't just recollect when was the offset time I had my kickoff taste of Ratna-cafe Sambar,I merely call back nosotros heading there every weekend for our dose of Sambar-Idli as well as dosas.Mostly for the Sambar.It was different from the usual ones.Maybe the masala they used or perhaps their clandestine recipe,it only was irresistible.For eating two idlis,nosotros required at least 1 big container of Sambar and the best function is,they kept serving it amongst a smile on their faces!

So when I came across this recipe for Ratna-Cafe Style Sambar,I simply couldn't let it get from my heed.I decided to attempt it in addition to encounter if it matches the sense of taste,specially because the recipe was supposedly handed downward from someone who worked at the Cafe.

I mean the upshot is about xc% around the master copy i.If my retentivity(or peradventure taste buds?)serve me right,the Sambar had a distinct season of coriander,and then next fourth dimension I'd increment the amount of coriander used.Other than that,it is a wonderful recipe.Moreover,it is made in a pressure cooker.You only involve to go a few things make in addition to the terminal cooking is done inwards a PC.

Ratna-Cafe Style Sambar Recipe
Recipe Source - Kannamma Cooks

Ingredients

For the Sambar Masala

Ghee - one tsp
Dried Red chillies - four
Coriander seeds - 1 tsp I'd increase it to 2 tsp next time
Fenugreek seeds - ane/four tsp
Urad dal - one/ii tsp
Grated coconut - 1/4 cup
Onion - 1/2 of a medium sized,chopped
Tomato - 1,chopped
Green chilly - i,chopped
Asafoetida - one/iv tsp
Turmeric powder - i/four tsp
Chilly pulverisation - i/iv tsp
Jaggery - i tsp
Salt - one tsp
Water - 1/4 loving cup

For cooking dal 

Toor dal - ane/iv cup
Moong dal - i/iv cup
Water - two cups

Vegetables

Tomato -2,chopped
Drumstick - 1,chopped to ane' pieces
Pumpkin - ane/2 cup,chopped
Curry leaves - one sprig
Water - 1/ii loving cup

For the Tadka

Ghee - one tsp
Mustard seeds - 1/iv tsp
Jeera - one/4 tsp

Method

Pressure make dal till soft together with mushy.Keep aside.
Prepare the sambar masala base of operations - 

In a kadai add together ghee in addition to add together in the ruby-red chilly,coriander,fenugreek too urad dal.Roast till the dal turns gold chocolate-brown in colour.Mix inwards the grated kokosnoot together with roast till gilt.Remove to a plate and let it cool down completely.

Into a mixer jounce,add together the roasted ingredients along alongside tomato,onion,green chilly,asafoetida,turmeric pulverisation,chilly powder,jaggery common salt and H2O and grind to a smoothen paste.

Take a pressure cookerI used a 2ltr SS cookerand add together the Lycopersicon esculentum,curry leaves and H2O.Add inwards the vegetables,cooked dal and on superlative of it add the earth masala.

Do non mix at this phase.
Close the cooker alongside the lid together with prepare for 2 whistles on high oestrus.Let the pressure level free ordinarily.Open and mix gently.
In a tadka pan,add ghee together with splutter mustard seeds together with jeera.Add the tadka to the cooked sambar.

To serve - Into a pocket-size bowl,home idli in addition to tiptop it with sambar together with a tsp of ghee.We similar something crunchy amongst this and so I added a tsp of Mixture/Chivda.

This Sambar thickens equally it cools downward,and then feel costless to add together warm water equally required to loosen it to the consistency you lot like.

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