Hotel Jaisa Sambar Kaise Banaye 🍲 Chef Ranveer Brar cooks it Udupi Style - उड़पि सांभर की विधि
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- Опубліковано 31 тра 2020
- UDUPI STYLE SAMBAAR - For all Sambaar lovers, this recipe is a must try. Whenever we think of Sambaar, we think Hotel style, but do check out my recipe for the same inspired by the famous Udupi Shri Krishna Mutt :)
Sambar also spelled sambaar, is a lentil-based vegetable stew or chowder, cooked with dal and tamarind broth. It is popular in South Indian and Sri Lankan cuisines.
Do try and let me know how you like it :)
𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Rawa Idli - • Rawa / Sooji Idli | रव...
Medu Vada - • Medu Vada | Easy Urad ...
Coconut Chutney - • साउथ इंडियन नारियल चटन...
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🍽️𝗔𝗠𝗔𝗭🥘𝗡 𝗦𝗛🍳𝗣 🍽️
RB Store - www.amazon.in/shop/chefranveer
Kitchen Appliances - bit.ly/KitchenAppliancesIUse
Knives I use - amzn.to/36VdxoF
⏩𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 𝓱𝓮𝓻𝓮: goo.gl/UE2pmL
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For more fantastic recipes, check out the Ranveer Brar App 📲
📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 - bit.ly/RBAppAndroid
📲𝗶𝗢𝗦 - bit.ly/RBAppiOS
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👉🏾 Here's my recipe for a great Hotel Jaisa UDUPI Sambar for you:
Preparation time: 10 minutes
Cooking time: 25-35 minutes
Serves: 4
Course: Main
Cuisine: Udupi, Karnataka (Southern Indian)
Ingredients: 🍛
For the Masala
3 tbsp Coriander seeds, धनिया के बीज
1 tbsp Cumin seeds, जीरा
2 tbsp Urad dal, उड़द की दाल
1 tbsp Chana dal, चना दाल
½ tsp Fenugreek seeds, मेथी दाना
5-6 dry Red chillies, सूखी लाल मिर्च
1 ½ tbsp Oil, तेल
½ tsp Asafoetida, हींग
¼ cup fresh Coconut, white part, grated, नारियल कसा हुआ
¼ cup Water, पानी
For Sambar
½ cup Toor Dal, तूर दाल
2 cups Water, पानी
Salt to taste, नमक स्वादअनुसार
½ tsp Turmeric powder, हल्दी पाउडर
¼ tsp Red chilli powder, लाल मिर्च पाउडर
2 cups Water, पानी (to cook vegetables)
2 Drumsticks, remove edge and cut into 1 inch long, सहजन
2 cups Pumpkin, peeled, cut into cubes, कद्दू
4-5 Aubergine, cut into quarters, बैंगन
4-5 Okras, cut into 1 inch, भिंडी
¼ cup Tamarind pulp, इमली का गूदा
Salt to taste, नमक स्वादअनुसार
4 heaped tbsp Sambar Masala, साम्बर मसाला
2 tbsp Jaggery, grated गुड़
For tempering
2 tbsp Oil, तेल
1 tsp Mustard seeds, राय
Pinch of Asafoetida, हींग
2 dry Red chillies, broken, सूखी लाल मिर्च
2 sprig Curry leaves, करी पत्ता
Method ♨️
For Masala
In a plate take, coriander seeds, cumin seeds, urad dal, chana dal, fenugreek seeds and dry red chilli.
Heat oil in a pan, add all dry spices and dal saute well.
Add asafoetida and saute it well. Add fresh coconut and mix everything well, add little water to make a paste.
Transfer this mixture into a grinder and grind it into a smooth paste.
Transfer the paste into a bowl and keep it aside for future use.
For Sambar
In a pressure cooker, add toor dal, water as required, salt to taste, turmeric powder and red chilli powder.
Cover it with the lid and pressure cook until it's done.
In another saucepot, add 2 cups of water. Drumstick, salt to taste, pumpkin and cook for 5-6 minutes.
Now , add aubergine, okra, cooked toor dal and mix well.
Add a little water, tamarind pulp, salt to taste and prepare sambar masala and mix everything well and let it cook for 5 minute on medium flame.
For Tempering
Heat oil in a pan.
Add mustard seeds, asafoetida, dry red chillies and curry leaves. Let them splutter.
Pour this tempering over the prepared sambar and mix well.
Finally, add chopped jaggery and give a nice stir.
Once the sambhar has reached the correct thickness, turn off the flame and serve hot along with rice.
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➡️ / ranveerbrar
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⏩ranveerbrar.com/
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#UdupiStyleSambar #HotelJaisaSambar #RanveerBrar - Навчання та стиль
This is the beauty of India..a tamilian learning to prepare Sambaar from a Punjabi 🤣..I am trying this tomorrow and will let you know
How was it
How was it ?
I am neither a Tamilian nor a Punjabi but your comment warms my heart 😁 🇮🇳
Vanakkam Anna.
Malayali tooo🤣
Only very less people speak with heart and your love towards god increased more love on you🙏🏻🙌🏻
I love your historical knowledge behind the dishes and explanations for every ingredient or step.
Became a fan from your ‘Upma’ vid when you broke down the structure of a semolina grain, and hence why we we fry it to utilise it’s full nutritional value! 🌟😍
Thank You Chef! I am Maharashtrian married to South Indian and today I came to know the history of Sambaar (with the reference to our very own Sambhaji Maharaj) and couldn't be proud more!
Yes it is mostly profound story, but it came after Chatrapati's Big Brother Dada Sambhaji Raje, as he was in southern part of India in Bangalore
Which state in South India?
In kannada there is another word for sambar, it's saaru.
I am so happy to see this recipe..... It's so authentic ... Most of the times people say Udupi Sambar and make some thing that's not even close to Udupi Sambar. Thank you Chef Ranveer.
I am from northern part of India but I have stayed in south for quite some time. I am really really happy that you told the differences between the sambhar from 4 states. Everyone needs to know even though its a same dish but how people from different states are making it epic in their own way.
Chef Brar, thank you for making this special sambaar with Udupi recipe and double thanks for emphasising the 'sambaaaar' part! So authentic ❤️❤️
Wah , RB you made me happy.
Sambar is made slightly differently in each region. As a tamilian cooking for several years, I have observed that adding or deleting one or two ingredients in the masala makes the difference. Jaggery is always optional.
Also many tamilians season the sambar with Vadagam...a home made seasoning made of onion, garlic , dals ,jeera and some more ingredients.This seasoning is made into small balls and a little is taken everytime sambar , greens curry or varutha curry is made.
This gives a unique flavour to the madras sambar.
This seasoning is made and stored for a year in many households. These days vadagam is available in the stores and online too.
Being a South Indian and knowing that this is soooo authentic puts my heart at peace. You are amazing!💖
😍 we are Punjabi we know everything 😂
@@RandeepSharma-kw4uv punjabi ho ya brahma ji 🙏
@@tinystepswithmomg punjabi Brahman punjabis are Punjabi speaker they have same culture
Z so v go up hi up hi uujui.l no. V he hh77uhjjjjj hi to 6ujj kk llllll000p0
Ranveer bro.....You don't even realise what great service you are doing to Indian culture.
Hope to meet you someday and express my gratitude.
I love the fact that u take your food seriously, but don't take yourself too seriously. Also that u care about history as much as u do. Rare to find all that in one person, especially after they become a celebrity! Thanks for being honest, informed and genuinely engaging.
Nice, so easy method. Yummy 😋 lag raha hai thanku sir.
I'm so happy that you did this. I'm from Udupi Sir.
Same ,happy to udupi dish
Metoo so happy to see my Udupi being mentioned
@@sinsunjai no, will not be that good.
Same here from Udupi
❤❤❤
Ranveer though am gujju i was born and brought up in Karnataka! And i swear you got tears in my eyes !
I've got that emotional bond with Karnataka State 😭 and even today i love all the south Indian dishes and love making them ♥♥♥
Are you from Bengaluru?
@@sakthivelssrinivas6649 Haveri
Great👍🙏
It's amazing how we connect with places where we grew up. Ranveer is Punjabi but he always describes himself as Lucknow ka ladka because he grew up there. :)
Kannadiga Born and brought up gujarat and have a strong connection to Gujarat. I love all Gujarati food and my South Indian food
I tried this recipe, turned out really delicious. Thank you very much ☺️
The way you bring the stories of food is quite impressive...
I’m from the mangalore - udupi area. I can tell you he is pretty spot on... apt explanation of Karnataka sambar. Well done 👍🏼
Can you eat this sambar with idli? Or can only eat with rice? Apology for ignorance.
@@nehadesai6160 u can eat with idli or dose and rice
Finally Someone Is Preparing Recipes From Karnataka
Iam also from udupi 🥰
As I m from Karnataka it’s been a emotional receipe for me.. trust me Ranveer.. all your receipes which I’ve tried I got a big smile from my family which makes me even more emotional.. My definition abt cooking has changed .. All thanks to u .. 🤗🤗 Plz come to our home if anytime u come Karnataka 😊
U r my fav chef..
Thanks 4 tis recipe..
Wow . Your detailed description of the recipes is amazing. It makes us cook the food as we see your videos....... thank you so much 😘
You have understood the origin of sambar according to the states perfectly!! I am from Hubli and the difference you explained about the different sambar used in breakfast and lunch is exact! The sambar for lunch is called Huli which is prominent in spice and use of different leafs available locally. More power to you on discovering the different cuisines of India 😊
Ttt55
I completely agree to you w.r.t Saambaar from four different southern regions. I stayed in Bangalore in a Kannadiga Gowda household, had Tamilian, Malayali, Coorgi and Mangalorean friends there and I spent my childhood next to a Telugu brahmin chaddi friend. I can differentiate the Saambaar anyday other than the spoken dialect of the zones. And during heated discussions at late night then; Saambaar usually was the closing point, " Brother ur turn to cook tomorrow's dinner and I will not grate the coconut next time".
That's really an interesting troupe of people
Yes it is saambaar. I am from Karnataka..I have eaten saambaar in Udupi matt several times and we prepare saambaar like this at home also. The way you present the recipes is awesome.
Sir today I started working at restaurant as a chef.... By your recipes like chilly potato, veg chowmeen, veg Manchurian, and yesterday I will make saamber like your video... Thanks sir for helping me indirectly... Love you sir ..... Aur ab aap nahi kah sakte... Ki "Deepu tumne bataya nahi"..?.
Sir ,I'm 15 years old I like cook in free time and so many thing I have learnt from your recepies ,so I m a very thankful to you .
This union of dal and all the vegetables is famous in Odisha and it is called as "Dalma" ... Even used as bhog in Jagannath Temple!
That's what even I thinking
And Dalma is way ancient, as compared to Sambhar
Thank you Chef ❤️
I was going to write this
Agree & dalma needs to be promoted globally along with other odia dishes.. Many people are unaware of Odia cuisines
Thank you Ranveer for sharing such wonderful recipes and preventing a lot of people from boredom from eating the same dishes repeatedly and kids from starvation.Cooking and serving food truly is the biggest service to mankind.Lots of love.Keep sharing more of your genius with the rest of the world.❤
This is my favourite sambar recipe , testy , good process. Thank you chef.
Only chef who teaches us how to cook, along with history & tradition, love u chef for ur hard work & dedication
I love the way u speak sir... Specially when you tell abt the history...
Looks so appetizing. I will definitely try making this.
Wonderful dish and explained equally wonderfully. Made it after a long time after watching this. The choice of vegetables makes a huge difference in the taste.
I’m a tambram and I have eaten sambaaar :P all my life, but never has anyone told me the history of this dish and I had no clue how this name stuck. Thank you so much for sharing the beautiful story behind this! PS - to be very honest, I did get mildly irritated when you had pronounced it sambur instead of sambaar, but the little pronunciation correction that you did at the end was absolutely heartwarming! Saath khoon maaf! Loads of love!!
thambarama?
@@tintuu6546 tamilnadu brahmins
Do you teach German by any chance ????
I made this today and it was extremely delicious. Learning a lot from your recipes! Thank you
Tried and loved it. Also tried adding rice grains and tomatoes. When I have to try any dish that I have been cooking since years in a new way, I always search on UA-cam to see your way of making it and end up relishing the meal. Thank u for wonderful stories and recipes. Immense love 💕
The way you showed putting those whole spices on a plate is what exactly my mummy does also most of the coastal region of Karnataka people do. It really made me emotional😊 I am away from my hometown Mangalore after watching this video I forgot where I am now n lived at my hometown.
That differentiation of sambar, among states of South is best part for me.
Sambhaji story is mind blowing.
And recipe, simply ♥️
When I was watching Master chef.. Ranveer in my opinion was a very serious character.. kind of angryman..But my opinion chaged to completely a sweet one when I watched your videos on you tube, lovely ...just like your recipes...☺☺
Super receipe. One of my favorites. Thank you Ranveer for explaining it so well.
I tried this recipe. It's too delicious. My family members also loved it. Thanku chef.
Hey chef was really happy that you presented a dish I share my origin with. ( Maharashtrian from Tanjore). Waise aapki producer sahi hai bhindi ke bina sambar adhoora hai. And Udupi has a beautiful connection to mahabharat. The place is known for feeding people since mahabharat.
Recently a book on cuisines of Tanjore Maharashtrians was released.
Let me know the book name ,
@@dr.ashokyeole9054
Classic Cuisine and Celebrations of the Thanjavur Maharashtrians
@@shubashreepinglay9578
Thanks and jay bhavani jay shivaji
From Maharashtra
What connection have to udupi from Mahabharata?
Sambar should have bhindi and bringal also
Good to hear stories about our heritage as well their traditional recipes 👍
Sir u r a great chef . The way u explain ingredients and recipe it makes so delicious.
I tried this... it turned delicious
Thank you for saying 'Sambaar'. :)
Being from a southern part of India everytime chef told sambur I was like why? ! Don't miss the last part ! Wait and watch till last. 😂😊
I love the way you share us the recipe honestly which is very authentic too
Amazing!!! This tasted really good. Sachhi mein authentic south indian restaurant wala taste aata hai. Thanks a ton Chef.
The beautifully presented Dish loved by all Updupi Devotees and presented with complete devotion to Sri Krishna. Thank you Ranveer! Appreciate it.
How many people are from Karnataka !! M from Hubli, I am big fan of Ranveer. The only guy outside from Karnataka who pronounced (Karnataka) it exactly the way it should be.
Hey , from mangalore .
Very nice authentic recipe, enjoyed watching through. My favorite dish,love it. Thank you Sir for sharing.
Awesome, you came exactly to the udupi sambar, I am from south, this is very frequent dish at home. So happy that you spread to all parts of country. Keep going sir
RB each and everytime you are awsome...
HISTORY
FACTS
AND PERFECT KNOWLEDGE FOR EACH INGREDIENT...
HATS OFF
Love from udupi district
The way you present the dish is awesome. Luv u chef
Amazing RANVEER Sir, as I'm from Bangalore I liked ur respect towards UDUPI n it's sambar. The most amazing history behind the sambar is awesome n very interesting Sir. Thank you for ur information n do keep passing the information about the dishes.🙏
Happy to see my hometown dish. I am from udupi. Thank you chef, curry leaf can also be added while frying masala.
Thank you. Namo namah sir 🙏
- From a Mangalorean.
Very tasty recipe mere ghar me sabko bahut pasand aaya aur bahut he jaldi bana
this is a fantastic recipe, I have tried and loved it so much.
Namaskaar Ranveerji 🙏 I love your recipes and this one is amazing that even my british friends wanted more and more. I absolutely feel so proud when people from other countries love our Indian food. Thank you for sharing these cultural, tasty, authentic recipes which our generation is slowly forgetting and relying on fast food. I will keep trying more of your recipes and will keep family and friends happy ☺️🙏💕
I'm a Palakkad Malayalee... My mumma is under home-quarantine as she had to travel interstate. So, I made sambar for lunch today. The only thing I missed was the veggie stock... And not having it made my Sambar taste less like one! 🤦🏽♀️ Thanks for the tip, Ranveer ji.
I have tried this....this turned to be awesome.
Thanks Chef 🙏🏻
Very nice receipe and also your receipes are special as you inform about the history related to it ..happy to know about related history of sambar
Ranveer, you make the cooking not just a task but an enjoyable experience. Thank you. Await more learning experiences.
Whenever I come across ur videos I fell in love with art of cooking!Such a great chef u r!!😍
Spectacular recipe n with this recipe I had a great day!!😊
Thanks a bunch chef "RB"!📌
Thank you! You are such a life savor for so many family. My family owe you big time! Love this recipe 🙏🫶🏻
Tried and this is awesome. Thank you for sharing this wonderful recipe
I watch your videos not for recipes but for the stories! Just love the way you go so much into the history of food and also the way you connect with people and keep it engaging. Awesome! :)
The way you explain is very fascinating sir, it reminds me the days, were listening to the stories, which our grandmothers used to say in our childhood.
Hi chef from the bottom of my heart I want to say thank you. I followed step by step process and it turn out awesome ❤️🌺 thank you so much ❤️
I made this recipe today turned out amazing! Everyone at home loved it.
Made at home. It tasted like never before. I never had such a nice Sambhar even in “restaurants” which claims to serve Southindian food specialties. Thank you Ranveer
I just loved the way you explain it .. too good 👍
Your voice, your presentation and your style...just wow 😍😍
Tried this today, it was very tasty 👌🏼Thank you Chef for this and so many other recipes 😊
Looking forward to Pineapple jam too.
Awesome recipe chef. Your classification of the South Indian sambaars is spot on. Just shows how much you've travelled across India and how well versed you're with the local cuisines...
I need to thank you as soon as I had the first bite. Thanks alot Ranveer for sharing this recipe. As soon as I had the first sip it made me stand directly at the tirupathi balaji temple where I had this similar sambhar, thanks alot
Soo sweet
Khana se jyada apki baty achi hi
Dil khus ho jata 🎉🎉🎉🎉🎉🎉
I like all your recipes and the way you always tell us a story related to the recipes....you are really good at what you do
Nice recipe sir..listening story n history behind every recipe is really great sir from you...thank you for recipe n knowledge. Lots of love sir😊❤
I tried this recipe and it was delicious 😋 .. thank you Chef.
Also a big thanks for the history part .. many times I am here for the history of recipes and ingredients 😊
Same here ,what a knowledgeable guy he is ,and how he connects with his viewers ,like he is addressing each one exclusively.
Awesome!! Tried at home ...really loved it..thanks for the recipe
Main jab bi koi dish banati hu ,sab se phale apki recipe dekhti hu ,mujhe humesha kuch new mil jata hai , thanks sir for more videos
Ranveer, today, it seemed as though you joined us all who with diligence enjoy UDUPI SHRI KRISHNA'S continual and unending Love and Grace along with the most distinguished Udupi saambaar prepared in the traditional way and served as the 'prasaada- bhojana', yes, JUST by mentioning Shri Krishna's love and the taste of UDUPI sambaar in THAT order!! Well done! I was born in UDUPI and may the scintillation of 'Shri Krishna- energy' ( Krishna Chethana) make Chef Ranveer just as distinguished Globally, talk to them, would you not please about the magical combinations of papadam/ chattambade/ palya and of course PAYASA, all about which, I am sure your viewers would like to learn from YOU!.. Good Luck!!
You have taught a South Indian how to make sambar. It was so tasty. God bless you Ranveer. I love your down to earth style
Hi Ranveer
I am from Germany and I don’t speak Hindi but with the recipes and under titles I am able to follow okay. Your background knowledge about the tradition of the cuisine is fascinating. Keep up the good work. Food is delicious.
Beautiful video sir… the way you made the dish not only made me fall in love with sambhar again but also respect for you sir!!!❤️🙏🏻
Thanks Chef for making this recipe & bringing it to larger audience. However I would like to highlight two important points here. One in Udupi Chowki or anywhere in Asta Mata's, I haven't seen the use of drumsticks in any of their dishes. Traditionally they never use drumsticks in any of the dishes cooked inside temple. Two, we always use jaggery & tamarind at the start of cooking, more so we cook these two along with Vegetables, as they get infused in vegetables. I know few may disagree here, but this is what I have learnt from my grand father & grand mother!!!
You must upload a video so that audience or students can see how traditionally the Sambar is made as you described above
#UB Narayana.
You are absolutely right.
@@kalmishra3997 Thanks MishraJi. With your support & blessings, why not!
That’s because drumstick is considered an aphrodisiac
My mom also taught me making saambhar the same way, by adding tamarind n jaggery at the very beginning n letting the vegetables boil in that water before adding the cooked daal to it.
acquired great knowledge about sambhaar.. n enjoyed especially the last part sambhar Vs sambhaar..love from Kerala..
Udpi style sambar tumba tumba chenagide ,dhanyavadagalu
Thank you so much Chef Ranveer for this recipe. I really love and enjoy learning from you.
"Waah... What a sambhar gyan".. totally impressed😊
It's so delicious and flavorful
Just tried this recipe for lunch. It’s been my tastiest, tangoes the sambar ever. The veg stock really helped to thin the sambar beautifully without making it taste watery. Thanks for inspiring me to make better sambar
I've tried following many recipes for authentic sambar. This is by far the easiest one to follow and turned out to be so so delicious. Thankyou.
I wish you were my son's history teacher. He would have loved history then..you will make a fantastic teacher 😊
This is ur most awaited recipe for me becoz this is one recipe I always struggled with. Ban to jata hai par wo baat nahi aati. Tried multiple different recipes, different store bought masala mix, homemade masala mix but nothing worked. So I’m going to try this recipe today itself and somehow I know in my heart that ur recipe will end my quest today🤞🏼🤞🏼.Aaj ka menu to fix ho gaya idli n sambhar; oh sorry sorry Sambaar 😀😀.
try this one hope you like this ua-cam.com/video/D5jvHVS6-90/v-deo.html
@@RokaDuetKitchenLifestyle u also cook nice
Very informative video& good to see a spiritual side of a wonderful Chef!
Just Love the way u Cookkkk And Explain