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instant sambar recipe

Instant Sambar Recipe - Pottukadalai Sambar

Radhika
Instant Sambar without dal that is served as a side dish with idli, dosa or pongal.
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Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Cuisine South Indian
Servings 4

Ingredients
  

  • Sambar onions or shallots - 7 to 8
  • Tomato - 1
  • Green chilli - 2 to 3
  • Brinjals - 2 nos cut into chunks & immerse in water
  • Curry leaves - 1 sprig
  • Turmeric powder - 1/2 tsp
  • Coriander leaves - 2 tbsp
  • Water - 2 to 2-1/2 cups
  • Salt - to taste

For tempering:

  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Red chilli - 1
  • Asafoetida - 1 pinch
  • Oil - 3 tsp

To roast & grind to a paste:

  • Red chillies - 4 to 5
  • Coriander seeds - 1 tbsp
  • Sambar onions or shallots - 4 to 5
  • Tomato - 1/2
  • Coconut - 1 tbsp
  • Roasted gram dal - 3 tbsp
  • Tamarind - small marble size
  • Curry leaves - 4 to 5
  • Oil - 2 tsp



Instructions
 

Make the paste:

  • Heat oil in a pan.
  • Add red chillies and coriander seeds and roast till they change color slightly.
  • Add sambar onions, tomatoes, coconut, roasted gram dal, curry leaves and fry for a minute.
  • Add tamarind, mix well and switch off stove. Let it cool.
  • Transfer to a mixie jar and grind to a smooth and thick paste by adding 1/2 cup water and set aside.

Make instant sambar:

  • Heat a pan with oil.
  • When warm add mustard seeds and let it crackle.
  • Add cumin seeds, red chilli, asafoetida and roast for 30 secs.
  • Add sambar onions, curry leaves, green chillies, tomato and saute well.
  • Drain brinjals, add it to the pan and once again saute well.
  • Close with lid and cook for 30 secs over medium flame.
  • Open lid, give it a mix and add 1/2 cup water.
  • Close with lid again and cook for 2 to 3 mins over medium flame.
  • The vegetables would be fully cooked now.
  • Now add ground paste, add 1/2 cup water to the mixie jar, rinse it well and add it to the pan.
  • Add 1 more cup of water (adjust to your preference) and mix well to make sure there are no lumps.
  • Add turmeric powder, salt and mix well.
  • Let the sambar boil over medium low flame for 4 to 5 mins or till the raw smell goes off.
  • Add coriander leaves finally and give it a mix.
  • Keep the pan closed for 5 more mins to lock in the aroma.
  • Instant sambar is ready to be served with idli, dosa or pongal.

Video