Bombay Sambar

This is a very delicious yet an easy side dish for tiffins that comes in handy.. it is a life saver when you have sudden guests. It takes hardly 30 minutes. And I have no idea why it is called Bombay Sambar. ;) Should I call it 'Mumbai' Sambar?!! ROFL!

  • Grind 2 tbsp of grated coconut and 2 tbsp of dalia (pottu kadalai or roasted chana) into a fine powder. You may add little water too while grinding. Set aside this powder. If made into a paste, add extra water and make it into a semi liquid and set aside, else it will form lumps when you add it to the curry at the end.
  • Heat 3 tsp of oil in a pan
  • Season the oil with 1tsp of mustard seeds
  • When the seeds splutter, add 1tsp of cumin seeds, 1 tsp of fennel seeds (sauf or sombu), 1 spring of curry leaves and stir for a second
  • Add 3 long green chillies (slit lengthwise), 5 gralic pods slit lengthwise and saute for couple of seconds
  • Add 1 large onion slit lengthwise (like you chop for briyani..) and add little salt
  • Saute the onion till it is semi translucent. The onions must be crunchy in this sambar so do not over cook them now.. the onion willl play the role of vegetable here. :)
  • Add a pinch of turmeric powder and stir the contents
  • Add 3 large tomatoes finely chopped and saute the contents for about 6 to 8 mins covered
  • The tomatoes will become soft and wlel cooked
  • At this point, add the coconut-dalia mixture
  • Add 3 to 4 cups of water, adjust salt and cook uncovered for 20 minutes
  • The sambar must be little thicker in consistency.. more like a kulambu than a runny sambar
  • Garnish with cilantro and serve hot with Idli, Dosa or Chapati / Wheat dosa.. it goes well with any tiffin

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