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

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.