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
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