Hotel Style Sambar

40 mins

4 servings

Cooked 200+ times recently

Veg

★ 4.3

Ingredients

50 g Toor Dal (washed and pressure cooked)
600 ml Water
2 tbsp Ghee (for sautéing)
0.5 tsp Mustard Seeds
0.25 tsp Hing
10 leaves Curry Leaves (washed)
6 g Split Urad Dal
100 g Sambar Onions (cut)
2 piece Tomato (cut in two)
20 g Carrot (peeled and cut)
3 g Ginger (peeled)
1 piece Green Chilli (stem removed)
1 tbsp Sambar Powder
1.5 tsp Salt
0.25 tsp Turmeric
0.5 tbsp Tamarind Paste
14 g Jaggery (shaved)
1 stem Drumstick (trimmed)
4 stem Coriander Leaves (minced for garnish)
0.5 tbsp Ghee (for garnish)

Instructions

Chennai-style Sambar has a tangy taste blended with spiciness. It is a versatile dish and can be paired with Idli/Rice/Vada or Dosa

Add Initial Tempering and Aromatics
Add 2 tbsp Ghee to The Upliance jar. Then add 0.5 tsp Mustard Seeds, 0.25 tsp Hing, 10 washed Curry Leaves, and 6g Split Urad Dal. The Upliance will select sauté mode on medium heat for 30 seconds with automatic stirring. Next, add 100g cut Sambar Onions, 3g peeled Ginger, and 1 piece Green Chilli.
Automated Sautéing and Vegetable Prep
The device will now precisely sauté the aromatics on low-medium heat for 5 minutes with automatic stirring. After sautéing, add 2 pieces of Tomato (cut in two) and 20g Carrot (peeled and cut) to the jar. The Upliance will gently mix these using the automatic stirring feature on low heat for 10 seconds.
Combine Dal, Vegetables, and Spices for Simmering
Repeat the above by adding the 50g pressure cooked Toor Dal, 600ml Water, 1 tbsp Sambar Powder, 1.5 tsp Salt, 0.25 tsp Turmeric, 0.5 tbsp Tamarind Paste, 14g shaved Jaggery, and 1 trimmed Drumstick. The Upliance will now cook the sambar, simmering it on low-medium heat for approximately 30 minutes with continuous automatic stirring.
Garnish and Serve
The dish is ready. Garnish the hot sambar in The Upliance jar or a serving bowl with 4 stems minced Coriander Leaves and 0.5 tbsp Ghee before serving.

Why this recipe works better with Upliance

No Chopping

Skip the knife work. Add the ingredients and let Upliance handle the rest.

Automatic Stirring

No more standing over the stove. Upliance stirs your dish perfectly.

Precise Temperature at 120°C

Holds the exact heat needed for perfect cooking without scorching.

Nutritional Information

340

Calories

37g

Carbs

10g

Protein

17g

Fat

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22 mins

Veg

Hotel Style Sambar

South Indian • Tamil • Kerala • Karnataka • Andhra • Main Course Gravy

Hotel Style Sambar

40 mins

4 servings

Cooked 200+ times recently

Veg

★ 4.3

Ingredients

50 g Toor Dal (washed and pressure cooked)
600 ml Water
2 tbsp Ghee (for sautéing)
0.5 tsp Mustard Seeds
0.25 tsp Hing
10 leaves Curry Leaves (washed)
6 g Split Urad Dal
100 g Sambar Onions (cut)
2 piece Tomato (cut in two)
20 g Carrot (peeled and cut)
3 g Ginger (peeled)
1 piece Green Chilli (stem removed)
1 tbsp Sambar Powder
1.5 tsp Salt
0.25 tsp Turmeric
0.5 tbsp Tamarind Paste
14 g Jaggery (shaved)
1 stem Drumstick (trimmed)
4 stem Coriander Leaves (minced for garnish)
0.5 tbsp Ghee (for garnish)

Instructions

Chennai-style Sambar has a tangy taste blended with spiciness. It is a versatile dish and can be paired with Idli/Rice/Vada or Dosa

Add Initial Tempering and Aromatics
Add 2 tbsp Ghee to The Upliance jar. Then add 0.5 tsp Mustard Seeds, 0.25 tsp Hing, 10 washed Curry Leaves, and 6g Split Urad Dal. The Upliance will select sauté mode on medium heat for 30 seconds with automatic stirring. Next, add 100g cut Sambar Onions, 3g peeled Ginger, and 1 piece Green Chilli.
Automated Sautéing and Vegetable Prep
The device will now precisely sauté the aromatics on low-medium heat for 5 minutes with automatic stirring. After sautéing, add 2 pieces of Tomato (cut in two) and 20g Carrot (peeled and cut) to the jar. The Upliance will gently mix these using the automatic stirring feature on low heat for 10 seconds.
Combine Dal, Vegetables, and Spices for Simmering
Repeat the above by adding the 50g pressure cooked Toor Dal, 600ml Water, 1 tbsp Sambar Powder, 1.5 tsp Salt, 0.25 tsp Turmeric, 0.5 tbsp Tamarind Paste, 14g shaved Jaggery, and 1 trimmed Drumstick. The Upliance will now cook the sambar, simmering it on low-medium heat for approximately 30 minutes with continuous automatic stirring.
Garnish and Serve
The dish is ready. Garnish the hot sambar in The Upliance jar or a serving bowl with 4 stems minced Coriander Leaves and 0.5 tbsp Ghee before serving.