Hotel Style Sambar Recipe: Sambar is a part of our food which everyone likes. But many times the sambar made at home does not give the same taste that is available in hotels or restaurants. No matter how much you pay attention, that deep aroma, balanced combination of spices and rich taste are often missing. If you are thinking that the problem is only with sambar powder, then this is not completely correct. Actually, the taste depends on many small but important aspects like the selection of vegetables, the balance of spices, the method of tempering and the right cooking time. There is a secret hidden behind the taste of Sambar available in the hotel. Every sambar out there may taste the same, but it involves the combination of different spices, the use of the right amount of oil and ghee, and the cooking time of the vegetables. When you adopt these small steps in your home sambar, the results are amazingly better.
1. Choosing the right vegetables
The most important thing to bring taste to Sambar is the right selection of vegetables. Vegetables like carrot, radish, drumstick and pumpkin enhance both taste and sweetness. These vegetables not only add natural sweetness to the sambar, but also contribute to its depth and aroma. If you want, you can also add your favorite vegetables from time to time, but having these four is almost essential to get a hotel-like taste.
2. Importance of ghee in tempering
The tadka of sambar is the heart of taste. Often people in homes use only oil for tempering. But if you add one spoon of ghee in the tempering, its taste changes completely. The aroma of ghee combined with the spices gives a layered taste that makes the hotel’s sambar special. Mixing ghee with mustard, cumin, red chilli, fenugreek and asafoetida further enhances its taste.
3. Balance of spices
Sambhar masala is the backbone of the flavour, but just adding normal masala does not give that depth of result. In the last step, add some roasted cumin, coriander and fenugreek powder. This not only increases the taste but also the aroma. This mixture of spices gives sambar a layered and balanced taste.
4. Tamarind juice and boil
Tamarind gives sourness to sambar, but without proper boiling the taste remains incomplete. After adding tamarind juice, boil the sambar well until its raw smell goes completely. This process brings out depth and balance of flavor. Without cooking it, sambar can often appear incomplete or spicy-sour.
Sambar spices and tadka,
5. Jaggery or a little sugar
One secret of hotel sambar is jaggery or sugar. It maintains the balance of spices and sourness. Not too sweet, but adds a light, balanced level of flavor. This small amount of jaggery or sugar makes the taste rich and hotel like.
6. Fresh coriander and curry leaves
The final touch of sambar is fresh coriander and curry leaves. These not only enhance the aroma but also make the taste lively and hotel-like. Add them in the last stages of cooking, so that their fresh taste remains intact.
7. Important tips
-Do not cook vegetables for too long, so that their natural taste remains intact.
-Cook the sambar on low flame. High flame can destroy the taste of spices and vegetables.
-If you like mild spicy, then use red chilli gradually.
-Always use fresh spices, because old spices dull the taste.
After following all these tips, your homemade sambar will not only taste like the hotel, but sometimes can taste even better. Just keep in mind the balance of spices, ghee, jaggery and proper cooking.
