Quick Sambar For Idli/Dosai
This sambar can be made in the time it takes for one set of idlis to steam, provided you have some cooked toor dhal on hand. Simple ingredients, and quickly made, but the taste is amazing and complements hot steamed idlis like a match made in heaven!
Servings Prep Time
4people 5minutes
Cook Time
15minutes
Servings Prep Time
4people 5minutes
Cook Time
15minutes
Ingredients
  • 1/2cup Cooked, mashed toor dhalalso known as red gram dhal
  • 1chunk tamarind, soaked in warm waterRoughly the size of a small lime/key lime
  • 1/2number medium onion, slivered
  • 2numbers Medium tomatoesvine ripe or campari work best; can also use cherry or grape, increase the number to about 6
  • 1sprig Curry leavesoptional
  • 1 or 2numbers Green chiliescut in half, slit in the middle
  • 1tbsp sambar powderI use “vathakuzhambu podi” from Grand Sweets in Chennai; Can use any good brand sambar powder sold in Indian grocery stores
  • 2tsp Salt
Seasoning Ingredients
  • 1.5tsp Cooking oil
  • 1tsp Mustard seeds
  • 1/2tsp fenugreek seeds/methi
  • 1number Dry red chili
  • 1/2tsp Hing/asafoetida
  • 1/2tsp Turmeric powder
Instructions
Prep
  1. Chop onions into slivers Chop tomatoes into quarters Chop green chilies into halves, then slit in the middle Soak tamarind in warm water for about 15 minutes, and extract the juice
Main
  1. Heat oil in a saute pan/vaanali/karahi
  2. Add the seasoning ingredients, starting with the mustard seeds, when the oil is hot
  3. Add the onions and 1/2 tsp of the salt; and saute till slightly soft and translucent
  4. Add the tomatoes, and the green chilies, and the sambar powder
  5. Cook until the tomatoes are cooked and pulpy
  6. Add the tamarind extract, and the rest of the salt
  7. Boil on medium heat until the tamarind extract loses the raw smell, about 8 minutes, and add the cooked, mashed dhal
  8. Cook for about 3 minutes, until the dhal is thoroughly blended in, and the sambar starts to froth
  9. Turn the heat off, and garnish with cilantro if you would like. Serve with hot idlis or dosa!