Tag: sambhar

New Modern Hotel

It was another sunday morning and another place . We stopped at the new modern hotel and I had heard rave reviews about the sambhar here . It was bustling with people and we didn’t find a table but the best part of these places is that we can share the table with others . When the agenda is gorging and walking out who cares really ;). So we shared our table with 2 others. We ordered for idli/Vada and there were loads of sambhar on the table in these utensils . Also extra sambhar was served very proactively .We also tried the kesari baath .

Idli /Vada was good, Sambhar was ok too. Nothing I fell for unfortunately . Some places have their legacy from years and may be people just love it. No reasons required .

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The keshri baath was very sweet for my palette but good . Look at it, doesn’t it say it all ?

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And of course this board there 😉 .I plan to visit for lunch sometime soon

Its an AYE from me , Go try!

Address :

#143,Dr A N Krishnarao Road, Near Minerva circle, Vishweshwarpuram,, Bengaluru, Karnataka 560004

Phone : 080 2661 2625

 

Radish /Mooli Sambhar

Oh yes! I know its the easiest dish , yet I know many who ask me how I make it so here I am writing the method . This is one of the ways I make Sambhar . I love to enjoy this with phulka/Roti or some brown rice . Radish I know is not a fav veggie of many , I love this sambhar and is my fav after drumstick . I will blog a sambhar powder recipe shortly 🙂

 

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Ingredients 

Serves : 2. Please double the ingredients basis the number of people 

Tomato – 1

Onion – 1 

Mooli/Raddish – 1

Mustard – a tsp

Sambhar Powder – 1.5 tbs

Hing/Asafoetida – a pinch 

Oil- 1 to 2 tbs 

Toor Dal – one small cup

Turmeric – 1 tsp

Salt – to taste 

Curry Leaves – one sprig

Method :

1.) Wash the dal well and boil in the cooker with sufficient water and turmeric powder 

2.) In a wok/Kadai add 2 tb oil and add the reddish and saute . The raw smell of the radish has to go away . 

3.) Add onions and sauce until the onions are cooked well

4.) Add Tomato to the mixture and continue to saute until the rawness of tomato goes away 

5.) Add Sambhar powder to the mix . I added about 1.5 tb s and salt as per taste and saute well .

6.) Add the dal to the masala with salt and allow it to simmer for about 10 mins 

7.) Tadka/Seasoning time : take little oil, add mustard allow it to splutter , add hing, curry leaves 

8.) Transfer the tadka to the sambhar and close the lid 

Step 9 : Eat 🙂 . Enjoy . Oh! refer the notes below 

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Notes : I added mustard to the oil in which i sauted the mooli itself

Tamarind can be added in the end . I didn’t feel like this time