Sambar without dal | Instant sambar for idli, dosa and rice


Sambar without dal


Cuisine Style: Erode, Tirupur, Coimbatore, South India | Cooking Time: 15 minutes | To Serve: 4 | Take with: Idli, Dosa, Rice, Chapathi, puttu | Type : Gravy, kulambu, sambar, curry, masala.

Ingredients

  • Carrot – 1 [cut in to cubes]
  • Onion – 1 [sliced]
  • Curry leaves – 1 spring
  • Mustard seeds – 1 tbsp
  • Dry red chilli - 1
  • Bengal gram – ½ tbsp
  • Urad dal– ½ tbsp
  • Red chilli powder – ½ tbsp
  • Turmeric powder – ¼ tsp

Roasting and grinding ingredients

  • Bengal gram -1 tbsp
  • Urad dal – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Coriander seeds– 1 tbsp
  • Fennal seeds – ½ tbsp
  • Dry red chilli - 3
  • Coconut – 4 tbsp [grated]
  • Toamato – 3 [sliced]
  • Tamarind – 1 inch
  • Sambar Onion – 8
  • Garlic - 2
  • *Roast all ingredients with 2 tbsp oil then grind well with 3 tbsp of water.

Preparation Method

  • Heat pan with oil add mustard seeds, Bengal gram, urad dal and onion sauté well then add dry red chilli and curry leaves.
  • Add chopped carrot, turmeric and red chilli powder and salt sauté gently then add water & cook till carrot becomes soft.
  • Add ground paste and water then mix well. Once sambar comes to boil and raw smell out then cut off heat. Serve hot with rice, idli, dosa.

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