south indian recipes

Restaurant style Sambar

Posted on Updated on

Sambar, also spelt sambhar, is a lentil-based stew, it is either prepared with one of these vegetables
or a combination of them – drumstick, carrot, radish, pumpkin, white radish, potatoes, tomatoes,
brinjal (eggplant) and whole or halved shallots or onions.Initially I always prepared Sambhar the way my mom used to prepare
maharashtrian style but later discover that using tamarind in sambar gives a perfect taste of tangy flavor to this recipe.
The trial and error was successful and succeeded preparing this restaurant style south indian Sambar.This sambhar I prepared
it to have with Idli but you can also try it with rice as well as dosa.
Do watch the video and follow step by step to get the same taste and flavor.

Preparation Time : 20 mins
Cook time : 30-35 mins
Serves: 5-6


1½ cups of toor dal/yellow lentils
1 tsp mustard seeds
1 tsp cumin seeds
5 – 6 curry leaves
2 medium sized onions thickly sliced
2 medium sized potatoes cut into cubes
3 drumsticks cut into long pieces
1 tsp red chilli powder
1 tsp turmeric powder
2 tbsp tamarind paste (or you can use tamarind extracted pulp)
salt to taste
1 tbsp sambar powder
1 tbsp oil

For tempering

3 red chillies
4-5 curry leaves
a pinch of asafoetida
a pinch of salt

For garnishing

few coriander leaves

Directions || How to prepare Sambar restaurant style.

Washed the toor thoroughly and add the dal in the pressure cooker
Add a pinch of turmeric, 2 cups of water and pressure cook the dal well, mash the dal well and rest it aside.
In a cooking pot, add oil and heat it, add 1 tsp cumin seeds, 1 tsp mustard seeds and curry leaves and allow it to crackle.
Add the chopped onions, potato cubes ,drumstick pieces into it and mix well.
Add red chilli powder, turmeric powder, salt and mix and cook for about 2 minutes on a low flame.
Add 1 tbsp of tamarind paste to the curry , add 1 cup of water and cook the drumsticks for about five to ten minutes.
Add the mashed dal into the curry and mix.
Next add water as per requirement if the sambar is thick.
Add sambar powder and salt according to the taste and let the sambar boil for 5-10 mins.
In a small pan , heat oil and add curry leaves , red chillies , asafoetida and salt.
Fry till red chillies turns color.
Pour the whole tempering in the steaming hot sambar , add coriander leaves and close the lid.
Allow it to cook for few minutes.
Serve hot with idli or rice !!!

Coconut chutney

Posted on Updated on

When it comes to south Indian cuisine , the first thing comes in mind is dosa idli and chutney.
Preparing coconut chutney is very simple and each region as its own way of making this chutney.
But the chutney prepared in south region is simply mind blowing especially using bengal gram i.e. chana dal
adds a good aroma to this chutney and indeed it tastes just the way its served in restaurant.
Watch this step by step south Indian restaurant style coconut chutney.


1/2 cup fresh grated coconut
1 tbsp dry roasted chana dal(bengal gram)
1/2 tsp jeera(cumin)
2 green chillies
1/2 inch ginger
1 tsp salt
water as required.

For tadka/seasoning

1 tbsp oil
1/4 mustard seeds
1/4 cup urad dal
Pinch of hing
1 sprig curry leaves
1 broken red chilli

Direction || How to prepare Coconut chutney

Blend all the ingredients together with very little water to make a thick paste.
Add salt and blend again.
Heat a pan on a low flame , add oil , mustard seeds , curry leaves ,urad dal
and saute till dal turns golden brown. Make sure that dal should not turn black.
Add hing and salt and saute for 1 minute.
Pour chutney over it and let it cook on a low flame for 1-2 mins.
This chutney keeps good for two day when refrigerated.
Serve chill or room temperatute with idli or dosa,vada, sandwiches or even with plain rice along with sambhar.