instant sambar recipe - easy tiffin sambar recipe
easy sambar recipe for idli ,dosa and pongal and this is made without pressure cooking lentils.You can add vegetables of your choice,steam it and add it to the sambar.I saw this recipe in so many blogs and tried the method,it tasted amazing and you will not even identify it is made with roasted gram or pottukadalai.
Its been days am posting recipes in blog and now am settled with my new place and because of weather ,i cant able to get into blogging.Its much hotter than previous years here and we cant able to do things without a cooler or fan.Want to take break in blogging and this gap filled that and now back to regular blogging.as i already told this year is going to be full of testing recipes and this sambar recipe is that kinda one.
Made this sambar with ven pongal for breakfast last week and this tastes so delicious.V asked which dal used for this sambar,because he likes sambar made with split moong dal(pasi paruppu).I said no dal used in the recipe and i just used roasted gram or pottukadalai for the recipe.He was surprised and told me to make this when making pongal.I adapt this recipe from Chitras food book,one of my friend's blog ,there she presented the recipe with step pictures.
Use sambar onion for this recipe to get better taste than big onions.I used big onions because i did not get sambar onions that day.Adjust the sambar powder as per your taste and dont forget to add turmeric powder along with that.lets move on making the recipe.,
instant sambar recipe
sambar recipe made with roasted gram and sambar powder
Ingredients
- pottukadalai - 3 tablespoons
- onion - 2 finely chopped
- tomato - 1 finely chopped
- asafoetida - a pinch
- ginger - 1/4 inch piece
- red chilli - 1 no
- sambar powder - 1 tablespoon
- turmeric powder - 1/4 teaspoon
- curry leaves - as needed
- mustard seeds , cumin seeds,peppercorns,fenugreek seeds and red chilli - for tempering
- ghee - 1 teaspoon
- oil - 2 teaspoon
- salt - to tase
- heat 2 teaspoons of oil in a kadai and saute onions till soft.Then add tomatoes and saute it till it get soft and mushy.
- add red chilli and ginger and saute a bit and add roasted gram or pottukadalai to it and give a mix.Switch off the flame and cool the mixture.
- Make a fine paste with enough water in the blender.Heat 1 teaspoon of ghee in the same kadai and add all the ingredients given for tempering.
- Once splutter,add curry leaves ,asafoetida and the paste we made earlier and saute it well.
- Add turmeric powder and sambar powder to it and lower the flame.mix it well and add enough water for the recipe.
- Boil it for 5 minutes and add enough salt for the recipe.Boil it for another 2 to 3 minutes and then switch off the flame.Add more curry leaves and serve.
