10 minutes instant sambar without dal /for idli or dosa (Second version)
Ingredients
- Big onions - 2 (roughly chopped)
- Ripened tomatoes - 3 (medium sized)
- Chilli powder - 1/2 tsp
- Sambar powder - 1/2 tsp
- Salt as per need
- Green chillies - 2
- Garlic cloves - 8-10
- Roasted bengal gram powder - 2 tbsp
- Asafoetida /hing - 1/2 tsp
- Oil - 3-4 tbsp
- Mustard seeds - 1 tsp
- Sombu/saunf - 1/2 tsp
- Red chillies - 2
- Some curry leaves
- Some chopped coriander
Instructions
- Take a pressure cooker add add roughly chopped onions, green chillies, garlic and tomatoes.2.Add chilli powder,sambar powder needed salt with 2 cups of water.3.Close lid and pressure cook for one whistle.4.Switch off and open when pressure subsides.5.Cool the mixture add the onion mixture alone and grind smoothly reserve cooked water for the gravy.6.Keep a kadai add oil with mustard and sombu to splutter with red chillies and curry leaves.7.Add asafoetida then the ground mixture with reserved water.8.Make slurry with roasted gram flour and keep ready.9.When sambar boils add the slurry and leave to thicken.10.When it comes to sambar consistency switch off.11.Add some chopped coriander and serve hot with idli or dosa.
Notes
- Use tangy tomatoes for balance of taste for this particular sambar.
- We are using both chilli powder and green chillies so, be noted.
- Add roasted gram flour as much you may need in moderation to thicken the sambar