Shwetha Bhat is passionate about cooking. She loves to prepare meals with healthy and easily available ingredients.
Quick and Easy Sambar
Instant sambar is a quick and easy dish that does not require dal or sambar powder. This recipe can be prepared very easily because no soaking or grinding is needed. Best of all, the taste is not compromised.
Pair with rice, idli and dosa. One of my favorite ways to enjoy this dish is with rice along with a stir-fry and a few drops of ghee on the top. It is heavenly.
|Prep time||Cook time||Ready in||Yields|
- 1 onion, roughly chopped
- 2 tomatoes, roughly chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 4 to 5 byadagi or guntur red chilies
- 1 teaspoon ghee
- 1 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon methi (fenugreek seeds)
- 1 sprig curry leaves
- 1/4 teaspoon hing (asafoetida)
- 2 cups water, or as needed
- 1/2 teapoon turmeric powder
- 1/2 cup tamarind water or tamarind paste
- 1 teaspoon jaggery
- salt, to taste
- 4 to 5 garlic cloves, crushed
- 1 to 2 sprigs coriander leaves, chopped
- In a mixer jar, add roughly chopped onion and tomatoes. Add cumin seeds, coriander seeds, black peppercorns and red chilies. Close the lid and grind coarsely without adding water. Set aside.
- in a pan or vessel, heat ghee and oil. Splutter mustard seeds. Add methi, curry leaves and hing. Saute for a few seconds.
- Add ground paste and water. Mix well. Add turmeric powder, tamarind water (squeeze 1 teaspoon of tamarind in water or use tamarind paste), jaggery and salt. Close the lid and cook for 5 minutes.
- After 5 minutes, add crushed garlic cloves and chopped coriander leaves. Mix well. Add more water if required to adjust the consistency. Let it comes to a boil and then switch off the flame.
- Instant sambar is ready to serve. Serve hot with rice, idli or dosa.
Step-by-Step Photo Guide
- Red chilies: When I prepared this dish I used only byadagi red chilies, but you can use a mix of byadagi and guntur red chilies to make the sambar spicier. Or you can increase the amount of black peppercorns to make it spicier.
- Tamarind water vs. paste: You can replace 1/2 cup of tamarind water with 1 teaspoon of tamarind paste.
- Quantity of tamarind: Decrease the quantity of tamarind if you are using sour tomatoes.