How to Make Raw Tomato and Onion Sambar
Raw Tomato and Onion Sambar
A Few Words About Raw Tomato and Onion Sambar
Raw tomato and onion sambar/curry is a tangy curry that is appetizing. Normally people eat this curry with boiled rice or idli(rice dumplings).
This curry is considered as a healthy dish because it has vegetables, split pigeon peas(pulses), and spices. Making this curry is very simple and less time-consuming. You can store this sambar for 2-3 days in the refrigerator.
- 2 cups raw tomato, cut in 1 inch cubes
- 1/2 cup onion, cut in 1 inch cubes
- 1 cup split pigeon pea, or toor dal
- 3 tsp rasam powder, recipe given
- 1 green chili, optional
- 1 tsp tamarind paste
- 2 tsp jaggery powder, or lemon size jaggery
- 2 tsp salt, or as per taste
- 2 tsp oil, for tempering
- 1 tsp mustard seeds, for tempering
- 10 curry leaves, for tempering
- 1 dry red chili, for tempering
- 1/8 tsp Hing/asafoetida powder, for tempering
- 1/4 tsp turmeric powder
- 1/8 cup coriander leaves, finely chopped
Step By Step Images and Instructions of Making Raw Tomato and Onion Sambar
- Take washed pigeon pea in a container. Add water till two inches above the pigeon pea level. Cook till one whistle and simmer the cooker for 8 minutes. Keep aside for cooling.
- Cut the vegetables as per instruction. Take a thick bottomed vessel. Add tomato pieces. Pour a glass of water. Cook on a stove top till tomato becomes soft.
- Throw in chopped onions. Let the fire be medium high. Pour cooked pigeon pea when onion gets partially cooked.
- Add turmeric powder, jaggery, tamarind paste, Hing/asafoetida powder, rasam powder(recipe given below), and salt. Mix well. Let the content boil for 5 minutes.
- Add chopped coriander. Mix thoroughly. Put off the fire. Close the vessel with a lid.
- Now, it is the time for tempering the curry. Heat oil in a small pan. Add mustard seeds. Let it pop up. Lower the fire. Add broken dry red chili and curry leaves. Put off the fire. You can sprinkle a little Hing/asafoetida powder. Mix well. Pour it on the curry/sambar.
- Mix the tempering with the curry while serving. Always serve hot sambar with boiled rice or idli to get the maximum taste.
- You can even reheat the curry while serving if it is cold.
How To Make Rasam Powder At-a-Glance
- Heat 1/2 tsp oil in a pan. Add 7-8 fenugreek seeds. Fry till it turns golden. Let the fire be very low. Add 1 tsp cumin seeds and 2 tsp coriander seeds. Fry for 15 seconds. Add 6 dry red chilies, 1 tsp grated coconut(optional), and a few curry leaves(optional). Throw a pinch of asafoetida. Mix well. Put off the fire. Keep the pan aside for cooling.
- Grind, to get smooth powder.
Images for Making Rasam Powder in Large Quantity:
Nutritional Information of Raw Tomato and Onion Sambar
|Serving size: 1|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Saturated fat 0 g|
|Carbohydrates 24 g||8%|
|Sugar 2 g|
|Fiber 5 g||20%|
|Protein 4 g||8%|
|Cholesterol 0 mg|
|Sodium 106 mg||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|