Recipe for Bengaluru darshini hotel style sweet sambar. Karnataka restaurant style sambar with step by step pictures.
I think this might be the most debatable post I have ever written. While the sentiment on the TN vs KA sambar runs very high in my family as is the case with many Tamil people who have settled in Bangalore, I have a confession to make. My son so loves Bengaluru sweet sambar. He likes it more than the Tamil style sambar any day. There, I said it. Every weekend after his game practice, he would get his fix of darshini idli with sambar (idli sambar dippu) on his way back home. Now that we are in a lock down due to corona and its been more than a couple of months since his last sweet sambar outing, he has been asking me to make his favorite, the darshini style sweet sambar. While I had tried so many recipes before over the years, none had come to satisfy him. Then this happened. I have the habit of reading cookbooks on kindle for bedtime. One day, while casually browsing, I found this recipe on the book, Tiffin. The author, Rukmini Srinivas spent a good amount of time in Bengaluru and the recipe for the sambar was so different. It had cinnamon as an ingredient and it intrigued me as I knew that one ingredient that was so unique to Bengaluru sambar was the usage of cinnamon. Have you ever looked at the ingredients of Maiyas or MTR sambar powder? Cinnamon is their secret. The recipe also had tomato puree. The usage of tomato puree is not very traditional in Tamil style sambar. I immediately knew that I had to try it. I am so glad I did the sambar. After a couple of tries, I have slightly changed the recipe a little and I should say that my son has given his final thumbs up. He says that this is the only sambar that I should be making at home from here on. Now, that is a huge ask since me and my husband have a lot to think about. I dont think we are there yet. Currently I am happy that he got his idli sambar fix. The secret of darshini sambar is the flavour of cinnamon and the lavish use of jaggery and sugar that makes this sambar very unique. Now if you know someone who craves Bengaluru darshini hotel style sambar, then go ahead and make it for them. P.S: Dear Tamil people, please do not judge my son. Maybe someday he will appreciate the truly delicious Tamil style sambar. Till then, Bengaluru wins big time:)
இந்த சாம்பாரை பற்றி அவதூறு பேசினால் அவர்களுக்கு எல்லாம் கும்பி பாகம் தண்டனை இல்லை பழுக்க காய்ச்சின கம்பி பாகம் தண்டனை!!!
Products used in this recipe Heavy Duty Mixie https://amzn.to/3DHtSIC Triply kadai with lid https://amzn.to/3BHcqUd 3 liter stainless steel pressure cooker https://amzn.to/3DFCeRb Here is the video of how to make Bengaluru darshini hotel style sweet sambar.
Here is how to make Bengaluru darshini hotel style sweet sambar.
Main Prep Wash and soak half a cup of toor dal in 1.5 cups of water for 20 minutes. Pressure cook the dal with the water for 6 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Use the back of the tumbler to mash the dal. Set the dal aside to a bowl. Add in the drumsticks. Add one cup of water. Cook for 2-3 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Set aside. Dal and drumsticks are done.
Now we will make a masala paste for Bengaluru darshini hotel style sweet sambar. Here is what you will need.
One ingredient that is very essential for making this sambar is the byadagi chillies. The Bengaluru sambar has a darker colour when compared to the tamil sambar and that is because of the usage of byadagi chillies. Karnataka Byadagi chillies gives the sambar a very nice colour and flavour. If you cannot get hold of Byadagi chillies, you may use kashmiri red chillies. Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark colour and aroma.
Heat peanut oil in a pan and add in the chana dal, coriander seeds and the cinnamon. When the dal is slightly brown, add in both the varieties of chillies. Saute for a few seconds. Remove the fried ingredients and set aside on a plate to cool. A Note on Cinnamon – We are using Indian cinnamon / cassia. Do not use a lot as it can be over powering and can spoil the taste of sambar. So a heads up on that
In the same pan, add in a teaspoon of oil. Add in the shallots (small onions) and the chopped tomatoes. Saute for a few minutes till the tomatoes are cooked and soft.
Now grind all the fried ingredients together in a mixie with half a cup of water to a smooth paste. Set aside.
Other Prep Soak half a lime size tamarind in a cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside. Discard the pith and seeds.
Grind quarter cup of fresh coconut with half a cup of water to a paste. Set aside. One can also use dessicated coconut if you dont have fresh coconut. But fresh coconut is a first choice.
Lets Sambar!!!! Heat peanut oil in a pan and add in the sliced small onions (Indian shallots). Saute for 2-3 minutes till the onions are soft. Add in the tamarind extract.
Add in the salt, turmeric powder, sugar and jaggery. Don’t ask me why two kinds of sugar. While jaggery gives the earthy note, the sugar amps up the sweetness without overpowering.
Add in the ground masala paste. Wash the mixie with a cup of water and add it to the pan. Always wash the mixie and add it to the pan so you are not wasting any of the masala that is stuck in the mixie. It is an untold rule when you are cooking Indian food. Let the sambar simmer for 10 minutes. While simmering, if you feel that the consistency is too thick or the masalas are scorching at the bottom, feel free to add a little more water.
Add in the cooked dal, drumsticks and the ground coconut paste. Simmer for around 2-3 minutes. Switch off the flame.
Final tempering for the darshini style sweet sambar Heat ghee in a small kadai. When the ghee is hot, add in the mustard seeds, slit green chillies, and curry leaves. Let the mustard seeds crackle. Add in a pinch of asafoetida. Add in the tempering to the sambar.
Project Bengaluru hotel / darshini style sweet sambar is successfully completed. Serve with idli. As they famously say here, do it “idli-dippu” style which means idlies dipped in a generous amount of sambar.
Main Prep 1/2 cup toor dal (thuvaram paruppu) 2 drumsticks, cut into two inch pieces Masala Paste 2 teaspoon peanut oil ( 1 tsp + 1 tsp ) 2 Tomatoes 5 - 6 small onions (Indian Shallots) 1/2 inch piece cinnamon 4 dried regular red chillies (guntur variety) 3 byadagi red chillies 1 tablespoon coriander seeds 1 tablespoon chana dal Other Prep half a lime size tamarind 1/4 cup fresh coconut Final cooking of Sambar 1 teaspoon peanut oil 10 small onions (Indian Shallots) 1.5 teaspoon salt 1/2 teaspoon turmeric powder 1 tablespoon jaggery 2 teaspoon sugar Final Tempering 2 teaspoon ghee 1/2 teaspoon mustard seeds 2 green chillies, slit 2 sprig curry leaves a pinch of asafoetida (hing)
Main Prep
Wash and soak half a cup of toor dal in 1.5 cups of water for 20 minutes. Pressure cook the dal with the water for 6 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Use the back of the tumbler to mash the dal. Set the dal aside to a bowl. Add in the drumsticks. Add one cup of water. Cook for 2-3 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Set aside. Dal and drumsticks are done.
Masala Paste
Heat a teaspoon of peanut oil in a pan and add in the chana dal, coriander seeds and the cinnamon. When the dal is slightly brown, add in both the varieties of chillies. Saute for a few seconds. Remove the fried ingredients and set aside on a plate to cool.
In the same pan, add in a teaspoon of peanut oil. Add in the shallots (small onions) and the chopped tomatoes. Saute for a few minutes till the tomatoes are cooked and soft.
Now grind all the fried ingredients together in a mixie with half a cup of water to a smooth paste. Set aside.
Other Prep Soak half a lime size tamarind in a cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside. Discard the pith and seeds.
Grind quarter cup of fresh coconut with half a cup of water to a paste. Set aside. One can also use dessicated coconut if you dont have fresh coconut. But fresh coconut is a first choice.
For the main Sambar
Heat peanut oil in a pan and add in the sliced small onions (Indian shallots). Saute for 2-3 minutes till the onions are soft. Add in the tamarind extract.
Add in the salt, turmeric powder, sugar and jaggery. Don’t ask me why two kinds of sugar. While jaggery gives the earthy note, the sugar amps up the sweetness without overpowering.
Add in the ground masala paste. Wash the mixie with a cup of water and add it to the pan. Always wash the mixie and add it to the pan so you are not wasting any of the masala that is stuck in the mixie. It is an untold rule when you are cooking Indian food. Let the sambar simmer for 10 minutes. While simmering, if you feel that the consistency is too thick or the masalas are scorching at the bottom, feel free to add a little more water.
Add in the cooked dal, drumsticks and the ground coconut paste. Simmer for around 2-3 minutes. Switch off the flame.
Final tempering for the darshini style sweet sambar Heat ghee in a small kadai. When the ghee is hot, add in the mustard seeds, slit green chillies, and curry leaves. Let the mustard seeds crackle. Add in a pinch of asafoetida. Add in the tempering to the sambar.
Serve with idli. As they famously say here, do it “idli-dippu” style which means idlies dipped in a generous amount of sambar.
- Author: Suguna Vinodh
Main Prep 1/2 cup toor dal (thuvaram paruppu) 2 drumsticks, cut into two inch pieces Masala Paste 2 teaspoon peanut oil ( 1 tsp + 1 tsp ) 2 Tomatoes 5 - 6 small onions (Indian Shallots) 1/2 inch piece cinnamon 4 dried regular red chillies (guntur variety) 3 byadagi red chillies 1 tablespoon coriander seeds 1 tablespoon chana dal Other Prep half a lime size tamarind 1/4 cup fresh coconut Final cooking of Sambar 1 teaspoon peanut oil 10 small onions (Indian Shallots) 1.5 teaspoon salt 1/2 teaspoon turmeric powder 1 tablespoon jaggery 2 teaspoon sugar Final Tempering 2 teaspoon ghee 1/2 teaspoon mustard seeds 2 green chillies, slit 2 sprig curry leaves a pinch of asafoetida (hing)
Main Prep
Wash and soak half a cup of toor dal in 1.5 cups of water for 20 minutes. Pressure cook the dal with the water for 6 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Use the back of the tumbler to mash the dal. Set the dal aside to a bowl. Add in the drumsticks. Add one cup of water. Cook for 2-3 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Set aside. Dal and drumsticks are done.
Masala Paste
Heat a teaspoon of peanut oil in a pan and add in the chana dal, coriander seeds and the cinnamon. When the dal is slightly brown, add in both the varieties of chillies. Saute for a few seconds. Remove the fried ingredients and set aside on a plate to cool.
In the same pan, add in a teaspoon of peanut oil. Add in the shallots (small onions) and the chopped tomatoes. Saute for a few minutes till the tomatoes are cooked and soft.
Now grind all the fried ingredients together in a mixie with half a cup of water to a smooth paste. Set aside.
Other Prep Soak half a lime size tamarind in a cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside. Discard the pith and seeds.
Grind quarter cup of fresh coconut with half a cup of water to a paste. Set aside. One can also use dessicated coconut if you dont have fresh coconut. But fresh coconut is a first choice.
For the main Sambar
Heat peanut oil in a pan and add in the sliced small onions (Indian shallots). Saute for 2-3 minutes till the onions are soft. Add in the tamarind extract.
Add in the salt, turmeric powder, sugar and jaggery. Don’t ask me why two kinds of sugar. While jaggery gives the earthy note, the sugar amps up the sweetness without overpowering.
Add in the ground masala paste. Wash the mixie with a cup of water and add it to the pan. Always wash the mixie and add it to the pan so you are not wasting any of the masala that is stuck in the mixie. It is an untold rule when you are cooking Indian food. Let the sambar simmer for 10 minutes. While simmering, if you feel that the consistency is too thick or the masalas are scorching at the bottom, feel free to add a little more water.
Add in the cooked dal, drumsticks and the ground coconut paste. Simmer for around 2-3 minutes. Switch off the flame.
Final tempering for the darshini style sweet sambar Heat ghee in a small kadai. When the ghee is hot, add in the mustard seeds, slit green chillies, and curry leaves. Let the mustard seeds crackle. Add in a pinch of asafoetida. Add in the tempering to the sambar.
Serve with idli. As they famously say here, do it “idli-dippu” style which means idlies dipped in a generous amount of sambar.
- Author: Suguna Vinodh
Find it online : https://www.kannammacooks.com/bengaluru-darshini-hotel-style-sambar/
Recipe for spicy, crispy masal vadai – Moonu paruppu masal vadai tamil style with step by step pictures.
This recipe for moonu paruppu vadai (Three lentil fritters) is very easy to make and very different from the traditional paruppu vadai we make at Tamil homes. Toor dal, chana dal and urad dal is used in making the vadai batter. It is crispy on the outside and soft of the inside. The addition of urad dal makes for a soft texture inside. I like to add a lot of finely chopped onions while making the vadai. The onions gives the vadai a very nice flavour. It is a very simple and straight forward recipe. A little bit of planning is required as the lentils need soaking for 2-3 hours. Try this recipe for a perfect evening snack.
If you are looking for traditional masal vadai / paruppu vadai, here is the recipe. https://www.kannammacooks.com/tamilnadu-style-paruppu-vadai/
Here are the products you can buy online for making this recipe Heavy Duty Indian Mixie https://amzn.to/3GptNKD Pre-Seasoned Cast Iron Kadai https://amzn.to/3ropATb
Here is the video of how to make Moonu Paruppu Masal Vadai Recipe
Now, lets see how to make masal vadai. Wash and soak the lentils together in water for 3 hours. I have used quarter cup of urad dal and half cup each of toor dal and chana dal. Urad dal gives a very fluffy texture to the vadai.
Drain the water completely. Add in the lentils to the mixie. Add in the dry red chillies, green chillies, cumin seeds and fennel seeds. Grind to a slightly coarse paste. Do not add any water while grinding. Adding water will make a loose batter. So make sure not to add any water at all while grinding. Use the pulse mode to grind and keep mixing the ingredients in-between so everything is ground evenly. Set aside to a bowl. Grind the vadai batter in batches if required. Do not add all the batter at once to the mixie as the mixie might heat up. Note: Adjust the amount of green chillies according to your spice levels.
To the ground batter, add in the finely chopped onions, ginger, curry leaves, mint leaves and coriander leaves. Make sure to chop them finely. Also add salt and asafoetida. I like to add a lot of finely chopped onions while making the vadai as it gives the vadai a very nice taste.
Mix everything well to combine and our masal vadai batter is ready. Mix well and check for seasoning. Add extra salt if necessary.
Heat refined vegetable oil in a pan. Let it get hot. Dip your hands in water. Take a small lime size batter in hand and make a ball. Make small balls. Remember that smaller balls makes for crispier vadai’s. Gently flatten it on the hands. Gather the edges to smoothen. The more you flatten, the more crispier the vadais. Dipping the hands in water from time to time will be helpful while shaping the vadais as the vadai wont stick to wet hands.
Gently lower the vadais in hot oil and cook the vadai on both sides until golden brown. Drain on paper towel.
Serve hot with tea or coffee.
To Grind
1/4 cup urad dal
1/2 cup toor dal
1/2 cup chana dal
2 dried red chillies
3 green chillies
1/4 teaspoon cumin seeds
1/2 teaspoon fennel seeds
Other Ingredients
1 cup finely chopped onions
1 inch piece ginger, minced
2 sprigs curry leaves, finely chopped
1/4 cup finely chopped mint leaves
1/4 cup finely chopped coriander leaves
1 teaspoon salt
1/2 teaspoon asafoetida
Vegetable oil to deep fry
Wash and soak the lentils together in water for 3 hours. I have used quarter cup of urad dal and half cup each of toor dal and chana dal. Urad dal gives a very fluffy texture to the vadai.
Drain the water completely. Add in the lentils to the mixie. Add in the dry red chillies, green chillies, cumin seeds and fennel seeds. Grind to a slightly coarse paste. Do not add any water while grinding. Set aside to a bowl.
To the ground batter, add in the finely chopped onions, ginger, curry leaves, mint leaves and coriander leaves. Make sure to chop them finely. Also add salt and asafoetida.
Mix everything well to combine and our masal vadai batter is ready. Mix well and check for seasoning. Add extra salt if necessary.
Heat refined vegetable oil in a pan. Let it get hot. Dip your hands in water. Take a small lime size batter in hand and make a ball. Make small balls. Remember that smaller balls makes for crispier vadai’s. Gently flatten it on the hands. Gather the edges to smoothen. The more you flatten, the more crispier the vadais. Dipping the hands in water from time to time will be helpful while shaping the vadais as the vadai wont stick to wet hands.
Gently lower the vadais in hot oil and cook the vadai on both sides until golden brown. Drain on paper towel.
Serve hot with tea or coffee.
- Author: Suguna Vinodh
- Prep Time: 3hours
- Cook Time: 20m
