Ratna Cafe Style Sambar - How to make Ratna Cafe sambar
Recipe type: Side Dish
Cuisine: Tamilnadu
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
Recipe for Chennai Ratna cafe style Sambar. Sambar Made with home ground masala and spices.
For Sambar Masala
  • 1 teaspoon ghee
  • 4 dried red chillies
  • 1 teaspoon coriander seeds
  • ¼ teaspoon fenugreek seeds
  • ½ teaspoon urad dal
  • ½ medium sized onion, chopped
  • 1 tomato, chopped
  • 1 green chilli, chopped
  • ¼ teaspoon asafoetida
  • ¼ cup dessicated coconut
  • ¼ teaspoon turmeric powder
  • 1//4 teaspoon chilli powder
  • 1 teaspoon jaggery
  • 1 teaspoon salt
  • ¼ cup water to grind
For cooking dal
  • ¼ cup toor dal
  • ¼ cup yellow moong dal
  • 2 cups water
Other Ingredients
  • 3 tomatoes, chopped
  • ½ cup water for final cooking
  • 2 sprigs curry leaves
  • 1 drumstick, chopped
  • (Add veggies of your choice in your kitchen)
For Tempering
  • 1 teaspoon ghee
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds
  1. Take a heavy pan and add in the ghee. Add in the dried red chillies, coriander seeds, fenugreek seeds (vendhayam) and urad dal. Fry for a couple of minutes until the seeds and lentils are well roasted and the urad dal is golden. Add in dessicated coconut and fry till the coconut is nice and golden. Switch off the flame and set aside to cool.
  2. Take a mixie grinder jar and add in the roasted spices. Add in the onion, tomato, green chilli, turmeric powder, chilli powder, jaggery, salt and asafoetida. Add in quarter cup of water and grind to a smooth paste. Set aside.
  3. Take a pressure cooker and add in the cleaned and washed toor dal and moong dal. Add 2 cups of water. Cook for 4 whistles. Remove from heat and wait for the pressure to be released naturally. Set aside.
  4. Take a pressure cooker and add in the chopped tomatoes. Add in ½ cup of water. Add in the curry leaves. Add in the veggies. Add in the cooked dal mixture. Add in the ground masala. Cover the cooker and cook for 2 whistles. Remove from heat and wait for the pressure to be released naturally. Set aside. Sambar is almost ready.
  5. Now lets do the tempering.
  6. Heat ghee in a pan until hot. Add in the mustard seeds and cumin seeds. Let it splutter. Remove from heat immediately and add it to the sambar.
If the sambar is thick, add a cup of hot water to thin it out.
Recipe by Kannamma Cooks at https://www.kannammacooks.com/ratna-cafe-sambar-sambar-recipe/