An instant sambar recipe that goes great with breakfast items like Idli, Dosa, Pongal. Needs literally no prep like cooked dal or tamrind pulp.
Weekends are usually lazy at our household. Breakfast fare starts late, and often we want to eat something super delicious but at the same time can be made in a jiffy. We mostly make South Indian breakfasts like Idli, Dosa and Pongal, but crave for hot piping sambar. This is a great sambar recipe which can be put together with no prep at all. I learnt this from my sister in law (or should I say sister) Aishvarya. She often makes it for my 3 year old niece. . The first time I tasted this, I was zapped at how simple it is to make without any compromise on taste. This is a toddler certified recipe, meeting their highest (fussy) standard of quality 🙂
For making this sambar you will need Fried gram powder. Fried gram is called Pottukadalai in Tamil, Putnalapapu in Telugu, Huri Kadalai in Kannada and Varutha Kadala in Malayalam and Chana Dalia in Hindi. Here is how it looks.
Run the 4 tablespoons of fried gram in a blender to get a smooth powder. Transfer in a big bowl. Add 2 cups of water and make a runny liquid.
You will need to prep for the following vegetables and herbs –
Now, heat a frying pan/Kadai on the stove. Add 3 teaspoons of cooking oil. Add 1 teaspoon musturd seeds and let it crackle. Add the onions, green chillies, curry leaves and fry till the onions turn light pink. Now add the tomatoes, 1/2 teaspoon of sambar powder and 1/4 teaspoon of turmeric powder and saute until the tomatoes becomes soft. You can skip the sambar powder if you want a blander version.
Now, add the fried gram-water mixture slowly to the pan keeping the heat on low.
Add salt to taste. Bring the mixture to a boil and simmer for 5-6 minutes.
Switch off and add chopped corriander leaves. If the sambar looks watery, dont get worried. After 4-5 minutes, you will see the sambar will start to thicken. Serve piping hot sambar with South Indian breakfast.