14 April, 2018
DARSHINI STYLE SAMBAR to go with button/mini Idly
![](https://tinditirtha.com/wp-content/uploads/2018/04/DSC05862.jpg)
A heavenly breakfast recipe of idly’s which are very small in size, are soaked in mildly flavoured, less spicy sambar and served with ghee. A very filling, protein-rich breakfast idea. It is very common in south Indian states for so many years. Today I’m going to share the recipe of sambar which we get in namma Bengaluru darshini/hotel. It is also similarly made using some of the regular spices, which we use to make huli pudi/sambar powder, but the proportions of the ingredients are entirely different, which makes it taste different, very less quantity of lentil is used and it is prepared in very thin consistency compared to the regular one and also no aromatic spices are used like we do in huli pudi/powder . I learnt this recipe from one of the cook in a darshini hotel, which we visit regularly when in namma Bengaluru.
Please click here to check rice button idly or mini idly recipe & click here to check ragi mini/button idly recipe
To cook together :
- Pigeon peas/toor dal/togaribele – heaped 1/3 cup
- Turmeric powder – 1/4 tsp
- Tomato – 1 big (chopped)
- Onion – 1 medium sized (chopped)
Other vegetables :
- French beans – 1/2 cup
- Carrot – 1 small
- Drumstick – 10 to 12 pieces
- White pumpkin – 1/2 cup
- Bottle gourd/Lauki/sorekayi – 1/2 cup
- Oil – 1 tsp
- Onion – 1 medium sized
- Brinjal – 1 big
Others :
- Tamarind juice – 1 tbsp
- beetroot cubes – 2
- Raw mango paste – 1 tbsp
- Jaggery – 1/2 an inch piece
- Salt to taste
For sambar powder :
- Coriander seeds – 1&1/2 tbsp
- Split bengal gram – 1/2 tbsp
- Split black gram – 1/2 tbsp
- Cumin seeds – 1/2 tsp
- Fenugreek seeds – 1/4 tsp
- Black pepper powder – 3/4 tsp
- Whole red chillies – 8 nos., byadigi (for color) & 1 no., hot
- Grated fresh coconut – 1/4 cup
For tempering :
- Ghee – 1 tsp
- Mustard seeds – 1/2 tsp
- Hing – 1/2 tsp
- Curry leaves – 1 fist full
PROCEDURE :
- Gather together all the ingredients listed below the heading “to cook together” in a cooker, add 2 cups of water and pressure cook till soft (it takes one whistle in my cooker), allow it to cool, then grind into smooth paste
- Dry roast all the ingredients listed below the heading “for sambar powder”, allow it to cool, then grind into fine powder
- Now Cut all the vegetables into long, listed below the heading “other vegetables” and cook in a big vessel till soft adding 1 cup of water & required salt, except brinjal and onion
- Now heat 1 tsp oil, add in onion & brinjal, roast them till soft (keep it crunchy) by adding required salt
- Now add the ground lentil/dal paste to the big vessel consisting of cooked vegetables, add more water if needed to get thin consistency or desired consistency and bring it to boil
- Add in prepared sambar powder, raw mango paste, salt, jaggery and beetroot cubes , and allow it to boil well
- Now prepare the tempering and pour it on the prepared Sambar