a spicy, tangy South Indian sambar without any coconut
Dietary note :
✔ Vegan
✔ South Indian cuisine
✔ Easy to make
✔ Vegetarian side dish
✔ Glutenfree
The event-related to this post :
Monday is here again and the Foodie Monday Blog Hop team has decided on the 293rd theme as 'Tiffin Side Dish' and is suggested by Priya. So here I have come up with this Tomato Sambar (without coconut) for the theme contribution.
And, yes !!!
If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊
Now let’s go through how to make this "Tomato Sambar (without coconut)" at home 👇
: Recipe Card :
Tomato Sambar (without coconut)
a spicy, tangy South Indian Sambar without any coconut
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
- Toor dal 2/3 cup
- Tomato (big) 2 no.
- Pearl onion 1/2 cup
- Green chili 3-4 no.
- Turmeric powder 1/2 tsp
- Sambar powder 2 tbsp
- Coriander powder (optional) 1/2 tsp
- Mustard seed 1 tsp
- Fenugreek seed 1/4 tsp
- Tamarind 1 tbsp
- Curry leaf 1 sprig
- Oil 1.5 tsp
- Water as needed
- Salt as needed
Instructions
- Wash all the toor dal under regular water and transfer to a pressure cooker along with 1 cup of water.
- Pressure cook the dal and keep aside the pressure cooker till the pressure releases naturally.
- Meanwhile make a paste of tomatoes, roughly chopped onions, and green chilies. Keep aside.
- Next with the help of a potato masher, mash the cooked dal to get a smooth consistency and keep aside.
- Now heat 1/2 tsp oil in a kadhai/wok.
- Add pearl onions and saute until tender.
- Add the tomato paste, turmeric powder, coriander powder, sambar powder, salt, and mix well.
- Saute till oil starts to separate.
- Next, add the mashed dal along with tamarind and give a nice stir.
- Adjust the consistency by adding less or more water.
- Bring to a boil and once it comes to a boil, simmer for 5 minutes.
- By that time, heat 1 tsp oil in a tadka pan.
- Add mustard seeds, fenugreek seeds and allow to splutter.
- Add curry leaves and turn off the heat.
- Pour this tempering over the sambar pan.
- Cover the pan with the lid for 4-5 minutes, so that the aroma and flavors from the tempering mixture get infused with the sambar.
- Serve this tomato sambar hot with idli, dosa, vada, or even with steamed rice!
Notes:
Few chopped coriander leaves can be added at the end. I have not added as I am run out of coriander leaves.
I have kept this sambar simple without adding extra vegetables.
Adjust the sour factor as desired. If the tomatoes are sour, then add very little tamarind or even skip.
We like the onion chunks, so used few pearl onions. If that is not available, then use onion in cube shapes.
https://www.firsttimercook.com/2021/04/tomato-sambar-without-coconut.html
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