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Ingredients

Adjust Servings:
TO MAKE THE SAMBHAR MASALA PASTE
1/2 tsp Urad dal
4 Red chillies
1 tsp Coriander seeds
1/4 tsp Fenugreek seeds
2 tbsp Dessicated coconut
1 tsp Oil
1 Tomato
1 Green chillies
1/2 Onion medium sized onion
1/4 tsp Asafoetida
1/4 tsp Turmeric powder
1/4 tsp Chilli powder
1 tsp Jaggery
1 tsp Salt
1/4 cup Water for grinding
DAL FOR THE SAMBHAR
1/4 cup Moong dal
1/4 cup Toor dal
2 cups Water
VEGETABLES FOR THE SAMBHAR
1 Tomato chopped
1 Drumstick chopped
1 sprig Curry leaves
FOR TEMPERING
1tsp Ghee
1 tsp Mustard
1tsp Cumin seeds

Madras Ratna cafe sambhar

Features:
    Cuisine:
    • Serves 4
    • Easy

    Ingredients

    • TO MAKE THE SAMBHAR MASALA PASTE

    • DAL FOR THE SAMBHAR

    • VEGETABLES FOR THE SAMBHAR

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    Weekend breakfast is the best meal of the day. Those are the only days when there is no hurry to cook or eat or leave to the office. It is a leisure day and we both look forward to it. The breakfast varies from regular idli to kanjeevaram idli , dosa, uthappam , paniyaram, sevvai. But what makes it different from he other days. Well, the accompaniments are different. Regular week days , i would serve them with coconut chutney and Milagai podi but on weekends I would love to prepare elaborate accompaniments of sambhar and chutneys and today it is a simple but very delicious sambhar Madras Ratna Cafe Sambhar .

    This is the sambhar which is served in the well known rathna cafe where people throng to eat the yummiest dishes. Kannamma cooks has put a simple video for preparing the same. I love the samhar with mini idlies. You can serve it with dosai, idli, pongal and vadai

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    Steps

    1
    Done

    TO MAKE THE SAMBHAR MASALA PASTE

    Heat oil in a pan. Add urad dal, red chillies, coriander seeds and saute till the dal starts to brown. Now add the dessicated coconut and continue to saute on low flame till a good aroma comes out. Switch off the fire. Add this to the mixer jar. Add the tomato, onion, green chiily, asafoetida, turmeric powder, chilli powder, jaggery, salt and water to the jar and grind it into a smooth paste. Keep aside

    2
    Done

    COOK THE DAL FOR THE SAMBHAR

    Add both the dal and water to a pressure pan and cook upto 4 whistles or until it becomes mushy. Let it cool.

    3
    Done

    TO MAKE THE SAMBHAR

    Add the cut tomatoes, drum stick, curry leaves to the base of the pan. Layer the cooked dal over it . Now add the ground masala on it and close the lid of the pan. put on the weight and cook for 2 whistles. Open after the pressure settles down, mix well and adjust the salt if necessary

    4
    Done

    FOR THE TEMPERING

    Heat the ghee in a small pan and heat it on a low flame. Add the mustard seeds and once it starts to splutter add the cumin seeds and when it starts to sizzle , switch off the fire and pour this tempering on the prepared sambhar. Serve it hot with idli, dosai, ponagal and enjoy your weekend breakfast

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    13 Comments Hide Comments

    The simpler option would be to add tomato, onion, green chilli, jaggery with 2 tsp of sambhar powder and grind it smooth and continue with the rest of preparation.Adding a lil of coconut milk would give you the flavour too

    Okay, will try it over the weekend. Have you thought of having a space on your blog where people can upload pictures/experiences when they try the dish? 🙂

    Add Your Comment

    Veena

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    13 Comments Hide Comments

    The simpler option would be to add tomato, onion, green chilli, jaggery with 2 tsp of sambhar powder and grind it smooth and continue with the rest of preparation.Adding a lil of coconut milk would give you the flavour too

    Okay, will try it over the weekend. Have you thought of having a space on your blog where people can upload pictures/experiences when they try the dish? 🙂

    Add Your Comment