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Mullai August 16, 2006 155069 77 Comments
Accompaniments
Hotel Sambar – We all get excited, when we see king-sized paper roast dosas served with piping hot hotel sambar and coconut chutney at restaurants. I am huge fan of drive in Woodlands and Ratna cafe sambar chutney… this humble attempt is to replicate that scrumptious hotel sambar and i think it turned out pretty decent. Do read the notes and enjoy making it and dunk those idlis and vadais and start eating!
| Ingredients | |
|---|---|
| 1 cup | Red gram (soak for atleast 1/2 hour) + 2 teaspoon masoor dal (optional) |
| 10 onions | Sambar onions/shallots (soak in warm water to peel off the skin) |
| 15 pieces | White pumpkin (1/4 of a whole pumpkin approx) |
| 1 regular | Onion (finely chopped) |
| 3 medium size | Ripe tomatoes (crushed) |
| 1 long | Green chilli |
| 3 cloves | Garlic (lightly crushed) ( optional) |
| 3 teaspoons | Tamrind juice (or thick store bought pulp 1/4 tsp) |
| 1 teaspoon | Jaggery (powdered) |
| 2 teaspoons | Dry coconut flakes/ desicated / coparai thengai |
| 1 teaspoon | Red chilli powder |
| 2 teaspoons | Coriander/dhania powder |
| ¼ teaspoon | Turmeric powder |
| 2 teaspoons | Sambar powder (homemade or store bought) |
| 2 teaspoons | Salt (or to taste) |
| 1 teaspoon | Ghee |
| 2 tablespoons | Oil |
| 3/4 teaspoon | Mustard |
| 1/2 teaspoon | Cumin seeds |
| 1/4 teaspoon | Fenugreek seeds |
| 2 long | Dry red chilli |
| 1/2 teaspoon | Asafoetida powder |
| 7 leaves | Curry leaves |
| 1 teaspoon | Coriander leaves (chopped) |
| Homemade Sambar Powder Ingredients | |
| 5 long | Dry Red Chilies |
| 1 tablespoon | Coriander seeds |
| 1/2 teaspoon | Black peppercorns |
| 1/2 teaspoon | Cumin seeds |
| 1/4 teaspoon | Fenugreek seeds |
| Dry roast the above ingredients in a kadai till it releases nice aroma or lightly browned. Once done cool and grind to a coarse powder and keep it ready. | |
Lets see how to make this Hotel Sambar….
Wash and soak Toor/Red gramdhal (Thuvaram paruppu ) in water for atleast 1/2 hour. Adding a little masoor dal will give a nice flavor to the sambar but optional.I have added to my recipe, do try.
Then pressure cook it with little salt and turmeric powder. You atleast 3-4 whistles to cook them to a mushy consistency.
Once done, wait for the pressure to releases, open and mash it immediately with a flat spatula or blend well and keep aside.
White pumpkin or vellai poosanikkai is the secret to a tasty sweet tiffin sambar. Chop them to yield about 15 small pieces.
Pressure cook pumpkins separately with a dash of turmeric powder, little salt and water (Maximum 2 whistles) and set aside.
Cooked pumpkin will look like this, just keep them ready.
Items need for seasoning the sambar. You may either do it in the beginning or end depending your preference.
Now take a regular deep sauce pan , heat the oil and add mustard, cumin seeds, fenugreek seeds, dry red chilies, curry leaves and asafoetida, let them splutter.
Ingredients needed for saute….
After the seasoning, add the chopped onion, sambar onions, green chilli and garlic and saute them for few minutes or until translucent.
Now add in the chopped tomatoes cook till they become soft.
Now add in red chili powder, coriander powder, turmeric powder and salt. Saute for few minutes.
Add in the cooked white pumpkin along with the pumpkin juice.
Add in tamarind pulp.
Now add 2 cups of water.
Bring it to boil.
Cover and simmer for few minutes.
Once done add in jaggery.
Add in cooked dal.
Add in sambar powder. (Store bought MTR sambar powder has color and some cinnamon in it which gives nice flavor and reddish tinge to the sambar) (I’ve have used the above homemade sambar powder which is equally good but less color)
Finally add in the dry coconut flakes or grated coparai thengai. (if using store bought desicated coconut, lightly fry them in tawa and then add it the sambar) Bring it to a boil and garnish with fresh coriander leaves and curry leaves. Serve as a side for Idli, dosa or Vadai.
Notes
- Serves 4-5
- Adding a few teaspoons of masoor dal to toor dal will bring a nice flavor the sambar.
- This recipe definitely needs sambar onions and white pumpkin for the perfect flavor. Do not skip.
- Adding copara thengai or dry desiccated coconut is another highlight for the recipe, do not skip that part.
- Some store bought sambar powders include color and additional spices like cinnamon or cloves in it. You are welcome to use it or regular homemade powder will work too. If you wish to have more reddish sambar, then add in kashmir chili powder.
Hotel Sambar recipe, Tiffin Sambar recipe,ஹோட்டல் சாம்பார், How to make hotel style sambar, Side dish for Idli dosa, vada, Accompaniments, Breakfast recipes, Tamilnadu sambar recipe, White pumpkin sambar, South Indian sambar recipes, Sambar recipes, Restaurant style sambar recipe, Sambhar recipe, Sambar, Hotel Tiffin Sambar recipe.
Written by Mullai
Modest, friendly andhardworking. "Virgoans Rule"..
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77 Comments
Kathleen Ann OBrien Pisupati February 19, 2020 at 03:54 pm
This looks like a delicious recipe with accurate measurements however when you pressure cook the 1 cup of toor dal, how much water do you put in with it? 2 cups?
Reply
Mullai February 21, 2020 at 07:17 am
Thanks kathy,
Yes, 2 cups of water… little more wont hurt. I use a inner pot insert for my pressure cooker and that is all i use. If cooking directly in pressure pan may require a lot more to avoid sticking to the bottom. Hope this helps!Reply
Rachna July 16, 2019 at 03:57 am
I replaced the white pumpkin with white raddish (since that is what I had available) and
Went ahead with the same recipe. It was one of the most flavourful sambhar I have enjoyed till date. Thank youReply
Mullai July 16, 2019 at 08:09 am
Thank you Rachana, so happy to hear? Red raddish or mixed veggies works fine too….just that tiffin sambar usually a one veggie dish in our home…& so used to pumpkin? try it next time when you get a chance???
Reply
Suganya January 09, 2019 at 02:14 pm
Hi mam , I’m deeply impressed by your work and the blog which has all the precised information that every ametuer cook has 🙂 thanks alot for the yummy sambar recipe will try it out and let you know ? way to go mam 🙂 waiting for your video posts soon in Instagram too ?
Reply
Mullai January 09, 2019 at 06:47 pm
Thank you Suganya, sooooo happy to hear. I am pretty sure you will rock cooking, go ahead try the sambar and you will make it often! Thanks for your lovely feedback and will try my best to post videos. Thanks!
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Sumaiya Suhail May 28, 2013 at 05:22 am
Will it taste good without coconut flakes/desicated..
Reply
Mullai May 29, 2013 at 09:46 am
Sumaiya, its ok to skip if you don’t have have but it does make a difference in taste, so try to include the next time. Thanks
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aparna October 02, 2011 at 02:39 am
Mullai is the 1 cup measurement the US standard measuremnt cup – 240 ml ? (in india 1 cup generally indicates 200 ml) Thankyou !
Reply
Dhevi September 22, 2011 at 07:24 am
Hi Mullai,
First of all “LOVE “your recipes..you are a great inspiration,I have been visiting your site for the last 2 or 3 yrs i think..no regrets at all..glad that i found you!!!Thk you so much!!…Btw,sambar turned out very well!! ; )Reply
Jrindia September 12, 2011 at 01:34 pm
Hello Mullai
can we use yellow pumpkin instead of white..Shar August 27, 2011 at 07:37 pm
Hi Mullai, Just a couple of more questions…. i live in toronto n couldn’t find sambar onions … can i just use the normal big onions instead?? would it taste good just with big onions n tomatoes?
Also i couldn’t find pumpkin.. but got long squash instead of pumpkin .. pls lemme knowReply
Mullai August 28, 2011 at 10:17 am
Thats fine go ahead and make it.
Reply
Shar August 27, 2011 at 12:26 am
Thanks fr quick response mullai.. It’s our anniversary and I am reading your recipe to decide n cook .. Ur site is great
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Shar August 26, 2011 at 12:56 pm
Also I searched everywhere but not able to get pumpkin… Can I use cayote squash instead? Please lemme know.. Thanks
Reply
Mullai August 26, 2011 at 09:07 pm
White pumpkin gives a special touch to this dish, its ok to substitute with other squash if you can’t find it. BTW, bhendi will not suit for this recipe. Thanks.
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Shar August 26, 2011 at 12:33 pm
Can I add bhendi to this sambar? Will it taste good?
Reply
sajjamanjula October 07, 2010 at 07:52 pm
please post some conventional oven recipes. we made cake but it is not soft.
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HappyBunny September 19, 2010 at 09:58 am
I’ve started to learn cooking indian food thanks to Mullai. NEVER before was I able to cook indian food because I never knew how much salt to add, or other spices that most recipes would list as “as needed”. Thank very much for all your wonderful recipes. Please continue posting recipes with accurate measurements as you always do.
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Anil0801 July 20, 2010 at 03:50 pm
Just too good mullai – thanks so much for posting this recipe. I love ur site..becos u give the perfect measurements (including the salt) of all the ingredients. I made this sambhar today and it was perfect..everyone liked it. Appreciate all the hard work and effort !!! Keep going…
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swethavelan March 15, 2010 at 08:31 pm
Hi Mullai,
Tried the sambar.Truly amazing taste.It tasted just like hotel sambar back home.Whenever I had sambar in hotels I”ve wondered what is the secret ingredients which makes it tasty and liked by all.Now I know,THANKS to you.My family loved it.Your recipes make me innovative to try new recipes and since it becomes sucess makes me a confident cook.THANKS.Reply
sssuuu March 14, 2010 at 04:00 pm
Mullai : just an urgent queryyy!
i m making this sambhar now, n i dont hv pumpkins, cn i use potatoes instead??
thnx 4 ur replyReply
Mullai March 14, 2010 at 05:26 pm
Definitely its a big no, just make with onions.
Reply
pappoo January 30, 2010 at 12:45 am
Dear Mullai,
Perfect ingredients and easily repeatable procedure. Sambar turned out yumm… I am enjoying cooking more than ever, with the help of your site though 😉
Reply
june2420009 January 25, 2010 at 11:46 pm
Is it ok if I use my granma’s sambahr powder?? I use it for making sambhar and as a substitute for chilli powder cuz majority of it is made with dry red chillies.If not please suggest some good brand of sambhar powder.
And your chicken recepies are a big hit among our friends here.My husband makes it for potluck and we get endless compliments!!!
abiReply
Mullai January 26, 2010 at 09:03 am
June, store bought powder has cinnamon and gives good color. If that doesnt matter much for you then go with your grandmas powder. MTR sambar powder is my favorite, check the picture here….
http://www.spiceindiaonline.com/delectable_or_disappointment
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s.joseph October 07, 2009 at 03:46 am
Mullai can u say 1cup interms of grams. Is it 200gms?
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suchi37 July 24, 2009 at 02:26 pm
Cant wait to try this. Going to skip the garlic due to religious reasons. Thank you for the detailed instructions.
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GowriPrasanna June 24, 2009 at 05:16 am
Hi Mullai,
I tried this recipe yesterday and it came out extremely well…My husband liked it very much…Thanks a lot !
Reply
Salu June 12, 2009 at 02:39 pm
Hi Mullai,
Iam a new member and iam trying out your recipes everyweek, I tried your Sambar recipe and it was really excellent.
Thanks for sharing…
Keep posting more recipes 🙂Reply
Rema May 12, 2009 at 05:52 am
super
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sumakg May 04, 2009 at 04:47 pm
Tried this recipe today and came out hit. Thanks for sharing. Keep up the good work.
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valli_02 March 20, 2009 at 08:26 pm
Hi Mullai
I tried this sambar today and it was great. My husband loved it very much.
I’m a regular visitor of your site and have tried many of your recipes, all of them have come out really good. Thx for sharing such wonderful recipes.
Good luck
Valli
Reply
Ratna A January 04, 2009 at 07:02 pm
Hi Mullai,
I tried you hotel sambhar recipe yday and it was awesome. Got good comments from my husband and kids. We had the leftover for lunch and it tasted much better. Thanks for the recipe.
Reply
akiljay December 17, 2008 at 11:28 am
The recipe is too good..thanks
Reply
RajiSenthil October 29, 2008 at 05:36 pm
Hello Mullai, tried this sambar and it came out very well. All the compliments to you. Thanks for sharing such great recipes – Raji
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afreen October 12, 2008 at 12:31 am
hai mullai,
thanks for the tasty recepie.
pls advice what other veg we can use in sambar.Reply
Jayanthi Senthil Kumar September 25, 2008 at 11:26 am
Hi Mullai, i tried this sambaar yesterday, it came out very well as it is in the picture. Very easy and simple way of getting a great dish.
Reply
abigail September 02, 2008 at 12:38 pm
Can we have this ambhar with rice.Plz help
Reply
Cappuccino August 08, 2008 at 09:38 am
Ma’am, white pumpkin means Poosanikai ya ? The veggie which we used to cook during Ammavaasai…
Have a great day
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jesse August 08, 2008 at 04:07 am
Hello mullai mam,
i made hotel sambar today..came out great. I used radish insted of pumpkin. Thanks a lot for ur recipe. And i also like this website..Am new here..but am going to try out many dishes.Reply
shalinivenkatesh August 01, 2008 at 03:28 am
hi mullai…. i made this sambhar twice and u know wat was the comment tht i got??? sambhar pattayai kallappudu…. thnxxxxxxxxx a ton……
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Goa Hotel November 10, 2009 at 07:23 am
Same here…the compliments just went on and on.
Thanks for posting.
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freya July 31, 2008 at 03:02 pm
Hi Mullai!
Thankkkkkkk You so much for the recipe..It was so good
NishaReply
pooja July 31, 2008 at 07:37 am
HI Mullai
Just relished this sambar with Dosai . It was so YUMMY !!!!!!!!!
My friends who had come for lunch just loved it and they were asking for the recipe !
Thanx a lot for posting thisPooja
Reply
abigail July 23, 2008 at 11:07 am
Hey Mullai
How does a pumpkin look in the farmer’s market as my family as never done sambhar with pumpkin Plz help.Reply
christy1978 June 09, 2008 at 01:27 pm
christy
sambar looks mouth watering
always y try to make sambar somewhat the other won’t turn to be good.
now i’m going to try your version
i hope this time i won’t fail.
can i use sambar vadagam finally ti finish the dish.( made by toor dal, bengal gram dal, black gram dal, asafoetida and sambar onion all together crushed and dried.Reply
Mullai June 09, 2008 at 01:33 pm
Christy, use of vadagam will change the taste. Vadagam proportion and measure varies with every family, its ok to add to your regular sambar preparations. But for this recipe, inorder to get the right taste plsavoid vadagam. Thanks.
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jayamini April 14, 2008 at 05:24 am
mullai i loved this recipe very much
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sripriya_d March 14, 2008 at 12:04 pm
I tried this recipe. It turned out very good. Thanks for sharing Mullai!
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Sivajothi February 27, 2008 at 09:35 pm
As usual Kalakiteenga madam…
Sooper-ah dinner mudicha kaiyoda, msg panren….Keep up the good work Madam 🙂
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pann07 February 16, 2008 at 12:27 pm
Hi Mullai:
Recipe looks awesome,Im gonna try it, but i have a doubt, Is the red chilli powder plain chilli powder? and when we add sambhar powder on top of it, willn’t it be too hot?
Reply
Mullai February 16, 2008 at 02:49 pm
Pann, recipe includes jaggery and that should reduce the spice level. Adjust according to your taste.
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pann07 February 16, 2008 at 08:05 pm
Okey Sure, thank you so much for your quick reply
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Salai Varumpadham January 22, 2008 at 12:19 pm
Hi Mullai , We tried your sambhar recipe and it tasted wonderful like a Hotel Sambhar . Thanks for the same . Regards , Salai
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Suganswami January 18, 2008 at 06:14 pm
I’m done with radish Sambar. Came out delicious… Thanks, Mullai.The only left over I prefer the most is sambar…
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Suganswami January 18, 2008 at 12:22 pm
I’m a sambar lover, Mullai. First time saw this recipe. Waiting to make this….
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manjupriya January 18, 2008 at 11:54 am
Hi Mullai, I made this sambar yesterday and my husband loved it. Didn't had pumpkin, so added red radish. It came out really nice. Thankyou. I usually don't cook a lot of varieties, but your recipes (especially the pictures) motivate me to try more varieties. You are an amazing cook!
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jaan January 08, 2008 at 07:37 pm
hai MULLAI thanx
i gonna try today new sambhar,coz normally we made it with carrots,drumsticks,eggplants etc.
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Visitor January 03, 2008 at 06:14 pm
Hi Mullai I have doubts in this sambar
1. 1 teaspoon jaggery means is it sugar or manda vellam.
2.If I am using 2 cups of dal do i have to put 6 teaspoons chilli powder and 10 no’s tomato
3.Can I crush the tomatoes in mixie or shall i cut it.
4.Can I use shredded coconut instead of dry coconut flakes.
5.1 onion means is it a big one(bellary)I am going to prepare this for a party.Please clear my doubts soon.
Reply
Mullai January 03, 2008 at 06:34 pm
Hello Madam???
1. You can use mandai vellam about a grape size.
2. If your home made chili powder is too spicy, then reduce to 2 tsp for each cup. Since you are adding vellam and lots of tomato pulp, the spice level will be adjusted. Ofcourse everything has to be doubled for 2 cups.
3. Crushing is mixie works only with blanching, raw crushing with the skin on will taste sour. So better cut or crush with hands. Crushed canned tomatoes will give nice colour and sweetness to your dish. (option)
4. Dry coconut has got nice nutty flavour, if using fresh grated.. then toast it slighly on a tawa and then add.
5. Usually when nothing is specified, assumeits a medium onion.. any variety is fine.
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Visitor January 03, 2008 at 08:01 pm
Thank you very much for ur Quick Response Mullai Mam.I will post the result after I made that.Thanks a lot
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jeyalakshmi December 25, 2007 at 02:24 pm
This came out nicely. Thanks, Mullai.
Jeya
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DEEPu December 21, 2007 at 07:58 pm
Hi mullai,
Today i made this sambar for pongal. It tastes awesome just like saravana bhavan sambar.
Thanks
DeepuReply
Mullai December 22, 2007 at 05:57 pm
Deepu, thanks so much… waiting for your next post.
Reply
ashu singh September 10, 2007 at 01:45 pm
hello,
pls cud u explain as in the last line of the procedure u mentioned ..at this add ghee.do we need to add ghee when it comes to boil but wud nt ghee float on the water..
i am going to try ur receipe now.
thanks
ashuReply
Mullai September 10, 2007 at 02:01 pm
Hi Ashu Singh, Its added just to give rich taste and aroma to the dish. If you wish you can add while seasoning. This is not a must, but normally any sambar would be served with a dash of ghee, instead its being added at the final stage in this recipe.
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anup August 08, 2007 at 03:44 pm
I tried this recipe.it came out very well.we really enjoyed it.
thanks for sharing a hotel sambhar recipe.Reply
sleshar August 04, 2007 at 06:00 am
Dear Mullai
please advise whether we can use some other veg like drum sticks or so instead of pumpkinsReply
Mullai August 04, 2007 at 08:55 am
Sleshar,
Any squash is Ok, but if you can't find them, then try with small onions. If nothing works, go with drumstick, brinjal, carrot orgreen bell pepper. All these are added for regular sambar which goes well with rice. As far as I know, most hotel sambar are made with white pumpkins.
Reply
sleshar August 04, 2007 at 09:45 am
thanku mullai
ll try that
all your recipies are good
Reply
Visitor May 27, 2007 at 02:17 pm
Mullai: Where can i find pumpkin at this time of the year in the US?
Reply
Mullai May 28, 2007 at 12:14 pm
Hi there,
Pumpkin is available in some Indian grocery stores in the frozen asile. I get mine froma local farmers market.
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kala April 09, 2007 at 10:17 am
Hi Mullai,
In the ingredients list you mentioned red gram dhal and in cooking method you have mentioned thoor dhal, which one did you use. Please clarify.
thanks,
kalaReply
Mullai April 09, 2007 at 11:46 am
Hi Kala,
Red Gram is nothing but Toor dal.
Red gramin English, Thuvaram paruppu in Tamil, Arhar dal in Hindi, kandi pappu in Telugu, Thuvara in Malayalam, Togri Bele in Kannada. Hope this helps.
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ushma March 29, 2007 at 04:17 am
Really mouth watering sambhar recipe.
I liked it.Thks for sharing.
Do share such amazing receipes in future toooooooooo.
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