Instant sambar without dal /Thakkali sambar for idli and dosa
Instant sambar without dal /Thakkali sambar for idli and dosa
This instant sambar without dal for idli and dosa provides a different flavor profile compared to traditional sambar with dal. It creates a tangy and aromatic stew that pairs well with idli or dosa. Feel free to adjust the spice levels according to your preference. If you want to make sambar without dal or if you’re looking for a dal-free variation, you can still create a delicious and flavorful version using alternative ingredients.If you prefer a thinner sambar, add more water. Conversely, if you like it thicker, reduce the amount of water. Taste the sambar and adjust the seasoning by adding salt or additional spices.Just before serving, garnish the sambar with freshly chopped coriander leaves. This adds a vibrant touch and a hint
of freshness to the dish. This sambar is made instantly at my home regularly its a great alternative for sambar with dal. It tastes delicious even better that usual tiffin sambar. So do try this instant sambar without dal for sure. Once you make it you will make its routine to make it regularly.
more sambar varieties:
10 minutes instant sambar without dal /for idli or dosa (Second version)
arachuvitta vengaya sambar / vengaya sambar for rice
arachuvitta sambar south indian recipe /without onion tomato
quick easy sambar sadam recipe / easy sambar rice
instant sambar recipe for idli dosa /instant tiffin sambar
Instant sambar without dal /Thakkali sambar for idli and dosa
INGREDIENTS:
To grind:
Tomatoes – 3-4 tomatoes
coconut scrapped – 1/2 cup(keep 1 tbsp separately to add to gravy)
(Sombu)Fennel seeds – 3 tsp
Cinnamon – 1 small piece
cloves – 6-7
Garlic cloves – 4-5(pieces)
Roasted gram -3 tbsp
For tadka:
Oil – 1tbsp
Mustard seeds and urad combined -1 tsp
Small onions – 1/4 cup ,Curry leaves – a few
Salt to taste
Turmeric powder – 1 tsp
Curry masala powder – 2 tsp
Grated coconut(optional)- 1tbsp
Chilli powder – 2 tsp
coriander leaves – chopped
METHOD:
1.In a pan, heat 1 tablespoon of oil and add the mustard seeds and urad dal. Allow them to splutter.
2.Add the small onions and curry leaves to the pan. Sauté until the onions turn translucent.
3.In the meantime, grind the tomatoes, 1/2 cup of scraped coconut, fennel seeds, cinnamon, cloves, garlic cloves, and roasted gram to a smooth paste. Keep 1 tablespoon of coconut aside for later use.
4.Add the ground paste to the pan with onions and curry leaves. Stir well.
Add water salt, turmeric powder, curry masala powder, and chili powder to the mixture. Mix everything together.
Pour water as per desired consistency. Stir well and bring the mixture to a boil.
Reduce the heat and let it simmer for around 10-15 minutes, allowing the flavors to blend.
If desired, sprinkle the grated coconut and chopped coriander leaves on top for garnishing.
Serve the tomato coconut sambar gravy hot with idli, dosa.
Instant sambar without dal /Thakkali sambar for idli and dosa
Ingredients
- To grind:
Tomatoes - 3-4 tomatoes
coconut scrapped - 1/2 cup(keep 1 tbsp separately to add to gravy)
(Sombu)Fennel seeds - 3 tsp
Cinnamon - 1 small piece
cloves - 6-7
Garlic cloves - 4-5(pieces)
Roasted gram -3 tbsp
For tadka:
Oil - 1tbsp
Mustard seeds and urad combined -1 tsp
Small onions - 1/4 cup ,Curry leaves - a few
Salt to taste
Turmeric powder - 1 tsp
Curry masala powder - 2 tsp
Grated coconut(optional)- 1tbsp
Chilli powder - 2 tsp
coriander leaves - chopped
Instructions
- In a pan, heat 1 tablespoon of oil and add the mustard seeds and urad dal. Allow them to splutter.2.Add the small onions and curry leaves to the pan. Sauté until the onions turn translucent.3.In the meantime, grind the tomatoes, 1/2 cup of scraped coconut, fennel seeds, cinnamon, cloves, garlic cloves, and roasted gram to a smooth paste. Keep 1 tablespoon of coconut aside for later use.4.Add the ground paste to the pan with onions and curry leaves. Stir well.5.Add salt, turmeric powder, curry masala powder, and chili powder to the mixture. Mix everything together.6.Pour water as per desired consistency. Stir well and bring the mixture to a boil.7.Reduce the heat and let it simmer for around 10-15 minutes, allowing the flavors to blend.8.If desired, sprinkle the grated coconut and chopped coriander leaves on top for garnishing.9.Serve the tomato coconut sambar gravy hot with idli, dosa.
