how to prepare tomato sambar/varutha sambar for idli and dosa
Ingredients
- FOR GRAVY:
- Tomatoes - 6-7 apple tomatoes Bangalore tomatoes
- urad dal - 11/2 tblsp
- cumin seeds - 1tblsp
- coriander seeds - 4 tbsp
- Coriander leaves for garnishing
- Any type of rice - 2tsp
- Red chillies - 7-8
- coconut scrapings -1/4 cup
- some to add at the end
- kadalai paruppu Bengal gram - 11/2 tbsp
- Small onions - 10 no's
- oil for frying spices.
- Salt to taste
- Curry leaves a few
- FOR TADKA:
- small onion cut - 3-4 tbsp
- Some curry leaves
- Needed oil
- Mustard seeds - 1 tsp
Instructions
- First fry whole tomatoes with little oil and take out.
- In same oil fry rice and let it become puffed white.
- Add Urad and Bengal gram and leave till light brown.
- Now add onions.
- Add coriander seeds,curry leaves,chillies and cumin seeds.
- At last add grated coconut and switch off the stove.
- When it cools grind every thing including tomatoes to fine paste and keep.
- Keep a kadai heat up with some oil and add mustard seeds and let it splutter.
- Add small onion and curry leaves.
- Add ground paste.
- Add salt and curry masala powder then mix with water as needed for sambar.
- Let it boil till raw smell goes.
- At last add some grated coconut and 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 10-12 minutes till the raw smell goes away.
Adding coconut scrapping at the end is purely optional.
Always add the spices one by one not altogether
If you are using other than Bangalore tomatoes reduce the number accordingly
Leave the sambar to boil at least for 10-12 minutes till the raw smell goes away.
Adding coconut scrapping at the end is purely optional.
Always add the spices one by one not altogether