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Sambar Recipe for 100 Servings

This document provides a recipe for sambhar that includes 3 kg turdal, 2 kg brinjal, 1 kg lady finger, 20 drumsticks, 1.5 kg tomatoes, 1 kg madras onions, 250 gm tamarind, 150 gm salt, and other ingredients. It also lists the ingredients and quantities for the sambhar masala. The instructions describe cleaning and cutting the vegetables, boiling the dal, making the sambhar masala and tamarind pulp, cooking the vegetables with the dal, adding the masala and tamarind, and finishing it with a tempering of coconut oil, mustard seeds, and other spices.

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615 views1 page

Sambar Recipe for 100 Servings

This document provides a recipe for sambhar that includes 3 kg turdal, 2 kg brinjal, 1 kg lady finger, 20 drumsticks, 1.5 kg tomatoes, 1 kg madras onions, 250 gm tamarind, 150 gm salt, and other ingredients. It also lists the ingredients and quantities for the sambhar masala. The instructions describe cleaning and cutting the vegetables, boiling the dal, making the sambhar masala and tamarind pulp, cooking the vegetables with the dal, adding the masala and tamarind, and finishing it with a tempering of coconut oil, mustard seeds, and other spices.

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90

Sambhar No. of 100


Portions

Ingredients QTY Unit


Turdal 3 Kg
Turmeric 10 Gm
Brinjal 2 Kg
Lady finger 1 Kg
Drumsticks 20 No.
Tomatoes 1.5 Kg
Standard
Madras onions 1 Kg
Well-cooked and mashed
Tamarind 250 Gm
dal with well-cooked
Salt 150 Gm
dices / quarters of
coriander 3 Bunch
vegetables. Predominant
SAMBHAR MASALA: flavour and taste of
Oil 250 Ml
sambhar masala and
Coconut 4 No.
tamarind. Delicate flavour
Red chilly 100 Gm
of coconut oil and
Coriander seeds 75 Gm
tempering ingredients.
Cumin 30 Gm
Fenugreek (Methi) seeds 20 Gm
Turmeric 5 Gm
Onions 1.5 Kg
Peppercorns 50 Gm
TEMPERING:
Coconut oil 1 Lt
Mustard seeds 30 Gm
Curry leaves 1 Bunch
Red chilly 25 Gm
asafoetida 50 Gm

Steps
1. Clean, wash and boil turdal.
2. Cut brinjals and tomatoes into quarters; ladies fingers and drumsticks into 2-inch ling
pieces; peel madras onions. Slice onions. Grate coconuts. Boil and prepare tamarind
pulp.
3. For sambhar masala, lightly fry all ingredients using oil. Grind to a smooth paste.
4. Add prepared vegetables to dal and cook till they are done.
5. Add salt, tamarind pulp and sambhar masala. Mix well.
6. Heat coconut oil. Add mustard seeds, curry leaves, red chillies and asafetida. Pour
over sambhar. Mix well.
7. Garnish with green coriander and serve hot with boiled rice.

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