This sambar made with kadalai maavu/besan. Goes well with idli and dosai.
|2 tbsp||Besan flour|
|1 nos||Onion (cut lengthwise)|
|2 cnt||Tomato (chopped)|
|2 no||Green chillies (slit open)|
|10 nos||Curry leaves|
|1 tsp||Chilli powder|
|½ tsp||Turmeric powder|
|1 no||Red chilli|
|Salt (as per taste)|
|1 tsp||Mustard seeds|
Add 5 cups (approx. 500ml) water and besan in a bowl and mix by hand to avoid lumps. Keep aside.
Cut the brinjals into bite size pieces and soak in the water.
Heat oil in a kadai. Add mustard, when it splutters add fenugreek, red chilli (broken into two) and asafoetida one by one. Fry for few seconds. Now add onion and brinjal. Saute till they turn brown (7-8 minutes). Add tomatoes and g.chillies. Stir till the tomatoes become soft. Then add besan and water mix, red chilli powder, turmeric powder and salt.
In 10 minutes the sambar becomes thick and start to boil. When the sambar boils vigorously switch off the stove. Garnish with curry leaves
Serve with idli or dosai.