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A Few Words About Raw Tomato and Onion Sambar
Raw tomato and onion sambar is a tangy curry that is appetizing. Normally, people eat this curry with boiled rice or idli (rice dumplings).
This curry is considered to be a healthy dish because it has vegetables, split pigeon peas (pulses), and spices. Making this curry is very simple, and it isn't time-consuming. You can store this sambar for 2 to 3 days in the refrigerator.
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Serves six people
- 2 cups raw tomato, cut in 1-inch cubes
- 1/2 cup onion, cut in 1-inch cubes
- 1 cup split pigeon peas, or toor dal
- 3 teaspoons rasam powder (recipe included below)
- 1 green chili (optional)
- 1 teaspoon tamarind paste
- 2 teaspoons jaggery powder, or lemon-size jaggery
- 2 teaspoons salt, or as per taste
- 2 teaspoons oil, for tempering
- 1 teaspoon mustard seeds, for tempering
- 10 curry leaves, for tempering
- 1 dry red chili, for tempering
- 1/8 teaspoon Hing/asafoetida powder, for tempering
- 1/4 teaspoon turmeric powder
- 1/8 cup coriander leaves, finely chopped
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- Put the washed pigeon peas in a container. Add water up to 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 the instructions in the ingredient list. Take a thick-bottomed vessel. Add tomato pieces. Pour in a glass of water. Cook on a stove top till tomato becomes soft.
- Throw in chopped onions. Put the fire on medium high. Pour in the cooked pigeon peas once the onion is partially cooked.
- Add turmeric powder, jaggery, tamarind paste, Hing/asafoetida powder, rasam powder (recipe given below), and salt. Mix well. Let the contents boil for 5 minutes.
- Add chopped coriander. Mix thoroughly. Remove from heat. 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 them pop up. Lower the fire. Add broken dry red chili and curry leaves. Remove from heat. You can sprinkle in 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
- 1/2 teaspoon oil
- 7 to 8 fenugreek seeds
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- 6 dry red chilies
- 1 teaspoon grated coconut (optional)
- a few curry leaves (optional)
- pinch of asafoetida
- Heat 1/2 teaspoon oil in a pan. Add 7 to 8 fenugreek seeds. Fry till they turn golden. Put the fire on very low.
- Add 1 teaspoon cumin seeds and 2 teaspoons coriander seeds. Fry for 15 seconds.
- Add 6 dry red chilies, 1 teaspoon grated coconut (optional), and a few curry leaves (optional). Throw a pinch of asafoetida. Mix well. Remove from heat. Keep the pan aside for cooling.
- Grind to get a smooth powder.