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Bombay Sambar
Instant sambar made with kadalai maavu / besan / chickpea flour.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
accompaniment, Breakfast, dinner, Side Dish
Cuisine:
Indian
Keyword:
bombay sambar, instant sambar, sambar
Servings:
4
Author:
Mullai Madavan
Ingredients
Ingredients - to temper
2
tablespoon
Oil
1
teaspoon
Mustard
1/2
teaspoon
Fenugreek seeds
1/2
teaspoon
Split black gram
1
teaspoon
Cumin seeds
1
each
Dry Red Chilli
1/2
teaspoon
Asafoetida
5
leaves
Curry leaves
Ingredients - optional
1/2
cup
Boiled Potato
roughly mashed
1
teaspoon
Dry Coconut / Copra
Ingredients - to saute
10
each
Baby Onion/ Shallots / Sambar Vengayam
or use 1/2 cup chopped regular onions
1/4
cup
Tomato
chopped
1
each
Green Chilli
1
teaspoon
Ginger
minced
5
small
Garlic cloves
crushed
1/2
teaspoon
Turmeric powder
1
teaspoon
Red Chilli powder
2
tablespoon
Gram Flour/ Kadalai Maavu / Besan
1
teaspoon
Salt
or to taste
2
cups
Water
3
each
Curry leaves
for garnish
1
tablespoon
Coriander leaves
chopped, for garnish
Instructions
Heat oil and temper with mustard, split black gram, fenugreek, cumin, dry red chilli, asaforetida and curry leaves.
Saute onion, green chilli, ginger, garlic and tomatoes for roughly 5 minutes over medium flame until the onion and tomatoes cook well.
Add in turmeric, red chilli power and salt. Saute well to fry the masala powders.
Add in Gram flour and saute for 3 minutes over low flame or until the raw smell settles.
Now add in roughly mashed boiled potato at this stage. This step is optional , adds in veggie flavor as well texture to the sambar.
Pour water and bring it to a rolling boil. You may add a little dry coconut of copra which again is optional, adds in flavor.
Simmer until it reaches the right pouring consistency and switch off garnishing with chopped curry and coriander leaves.
Serve it with Idli, dosa or poori.