Badam kheer recipe sharmis passion sambar

I'm not a large fan of Saravana Bhavan Sambar, however when I had been trying to find hotel sambar recipes, this recipe caught attention so bookmarked and stored.Finally each day originates that i can do this sambar tagged as 'Saravana Bhavan Style Hotel Sambar'.I am unable to state that this tastes exactly like Saravana Bhavan Sambar but sure comes very nearer to it,so well worth the try.This sambar is thick and flavourful which makes it ideal for everyone for just about any breakfast dishes like idli ,dosa ,vadaipongal etc.

Preparation Time. ten mins Cooking. 15 mins Serves. 2
Recipe Category. Primary Recipe Cuisine. South Indian Recipe Ref. IndianTamilRecipe

Toor Dal - 1/2 cup
Tomato - 1 small roughly chopped
Carrot,Brinjal - 1/2 cup roughly chopped
Turmeric powder - 1 generous pinch
Thin tamarind pulp - 1 tablespoons of
Coriander Leaves(finely chopped) - to garnish
Oil - 1 teaspoon
Water - as needed
Salt - to taste

To grind:

Fried Gram Dal - 2 teaspoon
Coconut - 1 tablespoons of
Tomato - 1 small roughly chopped
Sambar powder - 1 heaped teaspoon

To temper:

Oil - 2 teaspoon

Method:

1. Rinse dal and hang aside.Inside a pressure oven add dal together with turmeric powder and water till immersing level.Pressure prepare for five whistles in low medium flame or until mushy.
2. Once pressure releases add little water and mash rid of it having a laddle,Put aside.Inside a mixer take all of the ingredients pointed out under 'to grind' and grind it to some fine paste,Put aside
   
3. Inside a kadai heat a teaspoon of oil, saute the veggies together with tomato, saute for couple of mins.Adding this to dal and allow it to simmer.Add a mug of water and allow the veggies prepare until soft.Add needed salt.
   
4. Once veggies are cooked, add coconut paste and allow it to to boil for any good 5mins in low flame.Meanwhile soak tamarind in serious trouble to extract pulp.
   
5. Add little(I made greater than needed for storing purpose) and allow the sambar boil.Adjust salt at this time.Inside a kadai heat oil add some products listed under to 'temper', first add mustard seeds,urad dal,hing and fenugreek seeds once it crackles add eco-friendly chilli,small onion and curry leaves, saute for 2mins.Add this tempering to boiling sambar.
   
6. Allow the sambar boil for several-5mins, then garnish with coriander leaves and turn off.
   

My Notes:

• This sambar is going to be thick, so adjust the consistency with the addition of water based on your choice.
• This sambar thickens as time passes so add warm water, whether it becomes to thick while serving.
• Add veggies or a mix of veggies to ensure that sambar is flavourful.I made use of carrots,brinjal and shallots(small onion) to make this sambar.You may also use drumstick.
• Add 1/2 teaspoon chilli powder in case your sambar powder is less spicy.