Tomato sambar for idli and dosa(thakkali sambar) for idli dosa /varutharaicha tiffin sambar

This Tomato sambar for idli and dosa(thakkali sambar) for idli dosa /varutharaicha tiffin sambar is a special and distinctive type of flavorful sambar done in our home on a regular basis! that goes great with both idli and dosa.This is an authentic preparation of Kannada chettiar’s community and is called “Urudhu thakali sambar”The reddish color and the savory smell of the sambar is really inviting.We saute the whole tomatoes in oil till the skin shrinks!that gives this gravy a remarkable taste combined with other roasted spices.I still remember the “special aroma” when my patti(paternal mother)grinds it in a (Grinding machine-made of stone)motor and pestle that fills the whole space during the early morning hour’s and I would run up to her and sit near her and watch the process. Small onion is

well suited for this sambar than big onion!sprinkling grated coconut at the end of the preparation is an added specialty to this preparation.Spices should be roasted perfectly for wonderful taste and flavor.After roasting we can grind every thing together to a fine paste. Now let’s see how to prepare tomato sambar for idli and dosa

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how to prepare tomato sambar for idli and dosa

INGREDIENTS:

FOR GRAVY:

Tomatoes – 5 (medium tomatoes)
urad dal – 11/2 tsp
kadalai paruppu(Bengal gram) – 11/2 tsp
cumin seeds -1 tsp
Pepper – 11/2 TSP
coriander seeds – 2 tbsp
Coriander leaves for garnishing
Sombu/fennel seeds – 1 tsp
Red chillies – 5-6,
cinnamon – small bits
Cloves – 3-4
Coconut grated – 1/4 cup
Small onions – 7-8 no’s
oil for frying spices – 1tbsp+1 tsp for frying tomatoes
Salt to taste
Curry leaves a few
FOR TADKA:
small onion(cut) – 1/4 cup
Some curry leaves
Oil – 3 tbsp
Mustard seeds – 1 tsp

METHOD:

1.First fry whole tomatoes with little oil till outer skin shrinks & toasted take out.

2.In the same kadai add oil.
3.Add urad and bengal gram and leave till light brown.
4.Now add all the spices listed including coconut one at a time & roast till golden switch off.
5.When it cools grind every thing including tomatoes to fine paste and keep.

6.Keep a kadai heat up with oil and add mustard seeds and let it splutter.
7.Add small onion and curry leaves.
8.Add ground pastewith needed water for gravy .
9.Add turmeric powder, salt and curry masala powder then mix with water as needed for sambar.
10.Let it boil till raw smell goes(5-10 minutes).
11.At last garnish with coriander leaves.

how to prepare tomato sambar for idli and dosa

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Total Time 25 minutes mins

Course Breakfast, Side Dish

Cuisine SouthIndian

Ingredients

  

• FOR GRAVY:

  Tomatoes - 5 (medium tomatoes)

  urad dal - 11/2 tsp

  kadalai paruppu(Bengal gram) - 11/2 tsp

  cumin seeds -1 tsp

  Pepper - 11/2 TSP

  coriander seeds - 2 tbsp

  Coriander leaves for garnishing

  Sombu/fennel seeds - 1 tsp

  Red chillies - 5-6,

  cinnamon - small bits

  Cloves - 3-4

  Coconut grated - 1/4 cup

  Small onions - 7-8 no's

  oil for frying spices - 1tbsp+1 tsp for frying tomatoes

  Salt to taste

  Curry leaves a few

  FOR TADKA:

  small onion(cut) - 1/4 cup

  Some curry leaves

  Oil - 3 tbsp

  Mustard seeds - 1 tsp

Instructions

 

• First fry whole tomatoes with little oil till outer skin shrinks & toasted take out.

  2.In the same kadai add oil.

  3.Add urad and bengal gram and leave till light brown.

  4.Now add all the spices listed including coconut one at a time & roast till golden switch off.

  5.When it cools grind every thing including tomatoes to fine paste and keep.

  6.Keep a kadai heat up with oil and add mustard seeds and let it splutter.

  7.Add small onion and curry leaves.

  8.Add ground paste.

  9.Add turmeric powder, salt and curry masala powder then mix with water as needed for sambar.

  10.Let it boil till raw smell goes(5-10 minutes).

  11.At last garnish with coriander leaves.
  

Notes

• Roasting the ingredients to perfection gives exotic flavor to the preparation.
• If you are using other than Bangalore tomatoes reduce the number accordingly
• Leave the sambar to boil at least for 5-10 minutes till the raw smell goes away.
• Always add the spices one by one not altogether

Keyword for tiffin, idli,breakfast tiffin maindish, sambar