Mess Sambar | Canteen Sambar | Pressure Cooker Sambar

Mess or Canteen Sambar is unique in its taste. College canteen or mess has to run an affordable business to cater the needs of so many people. They need to make the sambar in large quantities that too using less cumbersome process but with very good flavor and taste. Mess Sambar can be made in one pot using moong dal with least vegetables but still it gives very good yield and taste. Onion and tomato are the common vegetables used in this sambar. This goes as an accompaniment to most of the South Indian tiffin varieties like Idli, Dosa, Pongal, etc.,

Tips for making Canteen Sambar:

• Use more moong dal than toor dal to get the authentic canteen sambar taste. If you intend to serve this sambar for rice, then use more toor dal.
• As we use 3 tomatoes, use only gooseberry size tamarind. If you feel the sourness of the sambar is not enough, then add lemon juice once the sambar cools down a little.
• We are adding 5-6 slit green chili, so add the sambar powder accordingly.
• If you like, you can add veggies like carrot, beans, potato etc.

If you like this Mess Sambar, then you can also try other Sambar recipes as well.

1. Ratna Cafe Style Sambar | Sambar for Idli, Dosa – Sambar with unique taste, flavor and texture!. Restaurant style sambar at Home.
2. Udupi Sambar | Udipi Style Sambar Recipe – Udupi Style Sambar is a popular sambar variety with richness of veggies along with a tinge of sweetness. Adding jaggery and cooking in coconut oil is the secret to this yummy sambar.
3. Tiffin Sambar / Idli Sambar / Payatham Paruppu Sambar – Idli Sambar | MoongDal Sambar is a mixed vegetable moong dal based sambar which is a perfect Side Dish for Idli / Dosa / Upma / Pongal.  A perfect side dish for any South Indian Breakfast

Recipe card to make Mess Sambar

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Mess Sambar | Pressure Cooker Sambar | One Pot Sambar

Sambar served in College/office mess usually have unique flavor and taste. They need to make sambar in large quantities and that too using less cumbersome method. In this method, we add all the ingredients in the pressure cooker and cook it in one shot. We get Sambar in large quantities that too with very good taste and flavor.

Course Kuzhambu

Cuisine Indian Recipes, South Indian Recipes, Tamil Nadu

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 people

Calories 304kcal

Author Sowmya Venkatachalam

Equipment

• Pressure Cooker
• Heavy Bottomed Pan

Ingredients

Vegetables & Greens

• 2 nos. Onion big
• 3 nos. Tomato medium
• 15 nos. Shallots / Baby Onions
• 5 nos. Green Chili adjust to your spice level
• 1 inch Ginger

Masala / Other Ingredients

• ½ tsp Asafoetida (Asafetida / Hing)
• ¼ tsp Turmeric Powder
• 2 tsp Sambar Powder
• 2 cups Water
• 1 gooseberry size Tamarind

Dals

• ½ cup Moong dal
• 2 tsp Toor Dal (Pigeon pea) optional

Tempering

• 2 tbsp Cooking Oil
• 1 tsp Mustard seeds
• 1 sprig Curry leaves

Seasoning

• 1 handful Coriander Leaves chopped

Instructions

Tamarind Extract

• Soak the tamarind in water for sometime and extract the juice and keep it aside

Cooking of Sambar

• In a pressure cooker add the following ingredients one after another - Chopped Onion, Chopped Tomato, Shallots, Slit Green Chili, finely chopped ginger, 1/4 tsp Asafetida, Turmeric Powder, Sambar Powder, 1 tsp Salt, Moong Dal, Toor Dal, 2 cups of water.
• Close the pressure cooker and cook the sambar over 5-6 whistles (with pressure cooker weight)

Tempering and cooking Tamarind Extract

• Heat the oil in pan, and add mustard seeds when the oil is hot. Once the mustard seeds begins to sputter add hing and fry for a minute.
• Add the Tamarind water and allow it to boil for about 5 minutes in low flame

Final Mix

• Open the pressure cooker once the steam is fully released. Add the cooked Tamarind water in the pressure cooker.
• Mix it well and bring this mixture to boil and switch off the flame.
• Finally add curry leaves & coriander leaves and give it a good mix
• The flavorful and tasty Mess Sambar is ready to serve.

Video

Nutrition

Serving: 1cup | Calories: 304kcal | Carbohydrates: 61g | Protein: 12g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 0.5g | Sodium: 427mg | Potassium: 651mg | Fiber: 8.9g | Sugar: 9.4g

Method:

• Soak the tamarind in water for sometime and extract the juice and keep it aside

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• In a pressure cooker add the following ingredients one after another – Chopped Onion, Chopped Tomato, Shallots, Slit Green Chili, finely chopped ginger, 1/4 tsp Asafetida, Turmeric Powder, Sambar Powder, 1 tsp Salt, Moong Dal, Toor Dal, 2 cups of water.

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• Close the pressure cooker and cook the sambar over 5-6 whistles (with pressure cooker weight)

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• Heat the oil in pan, and add mustard seeds when the oil is hot. Once the mustard seeds begins to sputter add hing and fry for a minute.

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• Add the Tamarind water and allow it to boil for about 5 minutes in low flame

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• Open the pressure cooker once the steam is fully released. Add the cooked Tamarind water in the pressure cooker. Mix it well and bring this mixture to boil and switch off the flame.

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• Finally add curry leaves & coriander leaves and give it a good mix

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• The flavorful and tasty Mess Sambar is ready to serve.
• Image may be NSFW.
  Clik here to view.

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