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Instant Sambar Without Dal and Sambar Powder

Shwetha Bhat is passionate about cooking. She loves to prepare meals with healthy and easily available ingredients.

This instant sambar is made without dal or sambar powder

This instant sambar is made without dal or sambar powder

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.

Cook Time

Prep timeCook timeReady inYields

5 min

10 min

15 min

3 servings

Ingredients

  • 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

Instructions

  1. 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.
  2. in a pan or vessel, heat ghee and oil. Splutter mustard seeds. Add methi, curry leaves and hing. Saute for a few seconds.
  3. 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.
  4. 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.
  5. Instant sambar is ready to serve. Serve hot with rice, idli or dosa.

Step-by-Step Photo Guide

In a mixer jar, add 1 roughly chopped onion.

In a mixer jar, add 1 roughly chopped onion.

Add 2 roughly chopped tomatoes and 1 teaspoon cumin seeds.

Add 2 roughly chopped tomatoes and 1 teaspoon cumin seeds.

Add 1 teaspoon coriander seeds and 1/2 teaspoon black peppercorns.

Add 1 teaspoon coriander seeds and 1/2 teaspoon black peppercorns.

Add 4-5 red chilies (spicy or non spicy).

Add 4-5 red chilies (spicy or non spicy).

Close the lid and grind coarsely without adding water. Set aside.

Close the lid and grind coarsely without adding water. Set aside.

In a pan or vessel, heat 1 teaspoon ghee and 1 teaspoon oil. Splutter 1/2 teaspoon mustard seeds. Add 1/4 teaspoon methi, 1 sprig of curry leaves and 1/4 teaspoon hing. Saute for a few seconds.

In a pan or vessel, heat 1 teaspoon ghee and 1 teaspoon oil. Splutter 1/2 teaspoon mustard seeds. Add 1/4 teaspoon methi, 1 sprig of curry leaves and 1/4 teaspoon hing. Saute for a few seconds.

To this tempering add ground paste.

To this tempering add ground paste.

Add 1 cup of water and mix well. Add 1/2 teaspoon turmeric powder.

Add 1 cup of water and mix well. Add 1/2 teaspoon turmeric powder.

Add 1/2 cup of tamarind water (squeeze 1 teaspoon of tamarind in water or use tamarind paste).

Add 1/2 cup of tamarind water (squeeze 1 teaspoon of tamarind in water or use tamarind paste).

Add 1 teaspoon jaggery.

Add 1 teaspoon jaggery.

Add salt to taste. Close the lid and cook for 5 minutes.

Add salt to taste. Close the lid and cook for 5 minutes.

Add more water if required to adjust the consistency.

Add more water if required to adjust the consistency.

Add 4-5 crushed garlic cloves.

Add 4-5 crushed garlic cloves.

Add 1-2 sprigs chopped coriander leaves and mix well. Let it comes to a boil and then switch off the flame.

Add 1-2 sprigs chopped coriander leaves and mix well. 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.

Instant sambar is ready to serve. Serve hot with rice, idli or dosa.

Cooking Notes

  • 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.