OPOS Ratna Café Style Sambar | OPOS Recipe | Side Dish For Idli,Dosa & Pongal

 Frankly says that  i never tasted Triplicane Ratna Cafe Hotel Sambar till now but i heard about that hotel and their famous tiffin sambar.

But dont know the recipe.Few days back got the recipe from OPOS Fb group.Bhavani Ganesan mam shared this recipe.Tried it immediately.I really fall love in this sambar.

Speciality of sambar is they dont add tamarind.They add veggies like drumstick,brinjal,pumpkin etc but i made with plain.Thxs to RK sir,who is the founder of the OPOS Recipe.

Preparation Time : 10 mins
Cooking Time: < 6 mins
Serves :4

Ingredients:

Cooked Dal -1/4 cup ( I add  2 tbsp tuvar dal and 1 tbsp moong dal )
Chopped Tomato -2 big
Drumstick - 1 ( I didnt add any veggies,u can add yellow pumpkin,brinjal too)
Ghee - 1 tsp
Curry Leaves -1 sprig
Salt - to taste
Coriander leaves -for garnishing

For Masala 
Ghee -1 tsp
Coriander seeds -2 tsp
Dry Red Chilli -4
Compound Hing -1/4 tsp (Soak in water for 10 mins
Urad dal -1 tsp
Jaggery -1 tsp
Small onion -10 nos
Chopped tomato -1
Red chilli powder -1 tsp
Turmeric powder -1/2 tsp
Fenugreek seeds -1/4 tsp
Grated coconut -2 tbsp

For Tempering 
Ghee -1 tsp
Mustard Seeds -1/2 tsp
Cumin seeds -1/4 tsp

Method

*In a pan add ghee roast fenugreek seeds,red chilli,coriander seeds,urad dal and coconut one by one until you get nice aroma.

*Once its cooled down grind with 1 tomato,small onion,soaked compound asafoetida with water,red chilli powder,turmeric powder,jaggery to a smooth paste by adding little water.

 *In Pc add 1 tsp ghee,3 tbsp water,curry leaves and chopped 2 tomatoes.

 *.Followed by cooked dal and topped with  sambar masala.

*If you want to add veggies then add in top of the dal.

 *Cook at high flame for 2 whistles.

*Once pressure settled down add salt,mix and adjust with required water.and tempering with the ingredients given under "for tempering".

*Garnish with chopped coriander leaves.Serve with idli,dosa and pongal.

MY NOTES
*Always add small onions for better taste.