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Watch How to make #HotelSambar Recipe Exclusive on #TeluguRuchi
This is a very unique style of making sambar usually followed in some of the popular hotels. Of Course, this style of sambar making with sambar powder is slightly more potent and has a profound special taste which is very suitable for breakfast preparation. Use of cinnamon is very unique to this style of sambar making.
INGREDIENTS [2-3 PERSONS]
1.CORIANDER SEEDS - 90g
2.TOOR DAL - 30g
3.CHANA DAL - 1tsp
4.URAD DAL - 1tsp
5.PEPPER - 2tsp
6.RICE - 30g
7.CINNAMON - 1tsp
8.CUMIN SEEDS - 1tsp
9.METHI SEEDS - 1 Tsp
10.MUSTARD SEEDS - 1/2 Tsp
11.RED CHILLIES - 120g
12.CURRY LEAVES - 2 SPRING
13.TURMERIC ROOT - 2 SPRING
14.HING - 1/2 Tsp
15.OIL
16.RED CHILLIES - 2 no’s
17.METHI SEEDS - 1/2 Tsp
18.MUSTARD - 1/2 Tsp
19.CURRY LEAVES - 1 SPRING
20.SHALLOTS - 50 g
21.ONIONS
22.CARROT - 1 no’s
23.PUMPKIN PIECES - 1/2 CUP
24.GREEN CHILLIES - 3 no’s
25.RADISH - 1/2 PIECES
26.TOMATOES - 1 no’s
27.TURMERIC - 1 Tsp
28.CRYSTAL SALT - FOR TASTE
29.WATER AS REQUIRED
30.TAMARIND JUICE - 2 CUPS
31.COOKED DAL - 100g
32.COCONUT - ½ no’s
33.JAGGERY - 1 Tsp
METHOD:-
1. In a kadai mix well and make fry with coriander seeds, toor dal, chana dal, urad dal, black pepper, rice, cinnamon, cumin seeds, methi seeds, mustard seeds, red chilies, curry leaves, turmeric root, and hing, then take it into a mixie jar and grind it
Heat the bowl, add oil and cook with red chilies, methi seeds, mustard, curry leaves, shallots, chopped onions, carrot pieces, pumpkin pieces, green chilies, radish pieces, tomato pieces, turmeric, crystal salt, then mix well with water.
2. Now add ground powder into that and mix well, then add tamarind juice, dal mix with water, grated coconut and mix well, add some water, jaggery, top up with coriander leaves, tempering.
Happy cooking…………
Chef: Krishna Vootla
Asst Chef: Sanjay Singh
Director: Chef Shivaramakrishnan Vaidyanathan
Post production: Srilatha, Prasad
Camera: Srikanth
Editing: Ayodhya
Creative Head: Keerthi Krishna
Producer: Deepthi Reddy
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