#Amma has always encouraged growing our own food using organic manure, believing it fosters self-reliance and harmony with nature. Inspired by her vision, the Mata Amritanandamayi Math has embraced organic and kitchen farming across India. Ashram residents, volunteers, and devotees work together to cultivate these crops with love and care.
The vegetables and produce grown this way are used to prepare meals for the ashrams, Amrita Hospitals, and other organizations connected to the Math. Here’s a glimpse of the tapioca harvest from Amma’s ashram in Kalady—a reflection of the bountiful yields we see every year.
This is how I prepare Hotel Style Sambar recipe and it turns out to be so delicious. Perfect texture, perfect flavours and goes really well with Idli, dosa and even rice.
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Here’s the full written recipe!
Hotel Style Sambar
Ingredients:
Wet Masala Paste
Coconut Oil 1 Tbsp
asafoetida 1/4 Tsp
Mustard Seeds 1 Tsp
cumin Seeds 1 Tsp
Urad Dal 1 Tbsp
Chana Dal 1 Tbsp
Black Peppercorns 1 Tsp
Coriander Seeds 2 Tbsp
Curry Leaves 15 Nos.
Kashmiri Red Chilli 10-12 Nos.
Ginger 1 Inch
garlic 3 Cloves
Green Chilli 1-2 Nos.
Shallots 4-5 Nos.
fenugreek seeds 1 tsp
Fresh Coconut 1/4 Cup (Grated)
Water As Required
Final cooking
Coconut Oil 2 Tbsp
Mustard Seeds 1/2 Tsp
Cumin Seeds 1/2 Tsp
Onion 2 Medium Sized (Diced)
Tomato 2 Medium Sized (Diced)
Turmeric Powder 1/2 Tsp
Kashmiri Red Chilli Powder 1 Tsp
Hot Water 1.5 Litres
Drumstick 1 No.
Pumpkin 1/3 Cup (Diced)
ash gourd 1/3 cup (diced)
Brinjal 1 No. (Diced)
Shallots 4-5 Nos. (Sliced)
Salt To Taste
Tamarind Pulp 3 TBSP
Jaggery 4-5 Tbsp
Toor Dal 1/3rd Cup (cooked & whisked)
For tempering
Oil 1 Tbsp
chana Dal 1/4 Tsp
Mustard Seeds 1/4 Tsp
red Chilli 4 Nos.
Curry Leaves 8-10 Nos.
Asafoetida 1/4 Tsp
Fresh Coriander A Handful (Chopped)
Method:
Set a pan over high flame, add the oil & let it get hot.
Add asafoetida, mustard seeds, cumin seeds, urad dal, chana dal, black peppercorns & coriander seeds, stir & cook them briefly over medium flame.
Further add curry leaves, kashmiri red chillies, ginger, garlic, green chilli, shallots, fenugreek seeds, fresh coconut, stir well & saute all the ingredients for 2-3 minutes then transfer the mixture into a bowl & cool it down completely.
Once cooled, transfer the mixture into a mixer grinder jar, add water as required & grind it into a fine, smooth paste & your wet sambar paste is ready.
Set a stock pot over high heat, add oil & let it get hot.
Once the oil gets hot, add mustard seeds, cumin seeds, onions, tomatoes, turmeric powder, red chilli powder stir well & cook over high flame for 2-3 minutes.
Further add hot water, veggies, shallots, jaggery, tamarind pulp & bring it to a boil.
Once the sambar comes to a boil, add wet masala pasted, cooked toor dal, salt, stir well & cook over medium low flame for 20-25 minutes, make sure to cover it with a lid.
Set a small pan over high flame on a separate flame, add oil & let it get hot.
Add chanda dal, urad dal & all the ingredients of the temepering, cook briefly & immediately pour the tadka over the sambar & lastly add fresh coriander.
Your hotel style sambar is ready! Enjoy 🙂
This Eggless, No Bake, No Gelatine Strawberry Cheesecake recipe is perfect for this Christmas and you should definitely try it during the strawberry season! 🍓🎄
It turns out rich, creamy & super delicious! I prep it with home-made cream cheese and you can make it too easily at home 🎄🎅
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Using this method you can prepare delicious Rajma at home easily 😍 It requires no chopping, no bhunai, sirf ek pressure cooker mein sari cheeze ek saath add ki and Rajma ready! 😋
Try this recipe and batao kaisi bani ❤️
I love using the Milton ProCook Tri Ply Range to prepare various recipes like a pro!
Visit your nearest store to check out the complete Milton ProCook Range or use my code CURVECOOKER15 on the Milton website for an exclusive 15% discount on the Milton ProCook Tri-Ply range.
Follow @milton_procook for more such amazing recipes! 🥰
