Sambar is prepared by using various lentils like Toor Dal, Moong Dal, Channa Dal etc.,
Today let us learn easy method of preparing Sambar without using Toor Dal which is consumed along with Idli.
Onion 2 nos.
Tomato 1 no
Urad Dhal 1 tsp
Grated Coconut 2 tsp
Jeera ¼ tsp
Pepper ¼ tsp
Cinnamon ½ inch
Red Chillies 7-8
Hing/asafeotida 1 pinch
Coriander seeds 1 tsp
Tamarind Pulp 2 tsp
Jaggery 1 small lemon size
Mustard seeds ½ tsp
Oil 2 tsp
Turmeric ½ tsp
Curry and coriander leaves 5-6
Water as required
Salt to taste
Roast jeera, pepper, hing, coriander seeds, red chillies and urad dal till golden brown.
Grind the roasted items along with grated coconut into fine paste.
In a pan put oil and keep on medium flame.
Put mustard seeds when it splutters add chopped onion and fry till golden brown.
Add water to cook.
When onion is cooked half the way add tomatoes, turmeric and allow to cook for 3-4 mins.
Add tamarind pulp, salt to taste and mix well.
Add grounded mixture and cook for 3-4 mins.
Add required quantity of water and allow to cook.
When sambar comes to boil add jaggery, curry leaves and cook for 3-4 mins in lower flame.
Now Sambar is ready to serve. Garnish with coriander leaves.
Serve Sambar with Idli.
If Sambar is too watery you can add little rice flour and mix. Usually sambar for Idli should be little sweet so you can add jaggery as per your taste. If you want spicy add more red chillies.