Tomato and Onion Sambar

Name: How to cook Tomato and Onion Sambar - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Vanitha Bhat

Tomato and Onion Sambar

Tomato sambar or Thakkali sambar is a spicy, tangy and instant no-dal south Indian sambar you can make in 10 minutes if you have ready made sambhar powder (either homemade or store bought). #oniontomato

Ingredient

Food ration :

2 servings

tomatoes, preferably slightly sour, chopped

green chilies, chopped

medium sized onion, cubed

1 tsp

mustard seeds

1/8 tsp

fenugreek seeds/methi

1/2 tsp

hing/asafetida powder

Few

sprigs curry leaves

1 tbsp

sambhar powder (homemade or store bought)

to taste

Salt

2 tbsp

ghee or coconut oil

as required

Finely chopped coriander leaves or cilantro for garnishing

Cooking instructions

* Step 1

Blend tomatoes, chopped green chilies and onions to a coarse puree; not too fine; you need a bit of texture in the sambhar.

* Step 2

Heat oil or ghee in a deep saucepan or kadhai and once hot, add the mustard seeds. When the seeds start to splutter, add the methi seeds, curry leaves and hing. Fry on medium heat for a few seconds. Tip in the tomato-onion puree along with some water, depending upon how thick or thin you want your sambhar.

* Step 3

Add sambhar powder and salt to taste along with a pinch of sugar (to balance the acidity and sourness of the tomatoes) and mix well.

* Step 4

Bring to a boil and once it comes to a boil, lower heat and simmer for 5 minutes.

* Step 5

Remove from heat, garnish with chopped cilantro and serve hot with idlis (steamed rice-lentil cakes), dosas (rice-lentil savory crepes) or even parathas or puris. This tastes excellent with hot steamed rice with a vegetable stir fry on the side!

* Step 6

This quick tomato sambar tastes best with country tomatoes; these are a bit sour and juicy and perfect to use in this side dish. If you cannot find it, use the regular tomatoes and just add a bit of tamarind paste or pulp or squeeze a tsp of lemon juice after removing from heat. Blend the puree fine or coarse, depending upon your preference. For extra texture, fry half onion in the seasoning before adding the puree and then make sambhar.

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