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Bombay Sambar

Instant tiffin sambar with kadalai maavu
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Ingredients

  • 1 tablespoon + 1 teaspoon Coconut oil
  • 1 teaspoon sesame oil
  • 1/2 teaspoon mustard seeds
  • 1 big onion thinly sliced
  • 10 small onion
  • few curry leaves
  • 1/4 cup capsicum diced
  • 5 drumstick pieces
  • 2 brinjal
  • 4 big tomatoes finely chopped
  • 1/2 teaspoon turmeric powder
  • required salt
  • 1 teaspoon sambar powder
  • 1/4 teaspoon chilli powder
  • 2 tablespoon besan flour
  • 4 cups hot water + extra as needed
  • coriander leaves few
  • Asafoetida generous portion
  • jaggery few
  • 1 teaspoon ghee

Instructions

  • Firstly add 1 tablespoon of coconut oil and 1 teaspoon of sesame oil to a wide heavy-bottomed pan
  • Turn on the stove to medium flame and when the oil turns hot, add mustard seeds; let them splutter
  • Add onion, small onions, and curry leaves; mix well and saute till onion start to change color
  • Furthermore, add capsicum and saute till the raw smell goes off and the onion changes color
  • Add drumstick and mix well
  • Furthermore, add tomatoes and give a quick mix
  • Add brinjal; mix well and saute for 2 minutes
  • Furthermore, add turmeric powder and salt; mix well and saute till tomatoes turn mushy
  • Add green chilli, sambar powder, chilli powder; give a quick mix
  • Furthermore, add besan flour and mix well for 1 minute
  • Add 1 teaspoon of coconut oil; mix well and saute for 2-3 minutes on low flame. till raw smell goes off
  • Furthermore,  2 cups of hot water; mix well to make sure it is lump-free
  • Add 2 more cups of water; mix well and cook for 5 minutes
  • Furthermore, add coriander leaves, asafoetida, and jaggery; mix well
  • Add extra water according to your preferred sambar consistency; boil for 15 mins or until the raw smell goes off
  • Finally, add 1 teaspoon of ghee; mix well and turn off the stove

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Notes

  1. The amount of water depends on your preferred sambar consistency. Add 4 cups of water for 2 tablespoon of besan flour. Adjust the extra water according to your preference
  2. For hotel sambar, I prefer using chilli powder for color and sambhar powder for flavor. Adjust the amount of spice powders according to your preference
  3. Drumstick, capsicum, and brinjal taste best for road Kadai sambar. You can also use Yellow pumpkin, carrot, potato, sweet potato, etc.
  4. Both small onion and big onion add a tasty flavor to the sambhar so I would recommend using both
  5. Tomatoes give a good taste to the road Kadai sambar so prefer adding more tomatoes.  I prefer this sambar without tamarind. if you prefer to use adding tamarind reduce tomatoes accordingly
  6. I generally use coconut oil for tempering and use little ghee towards the end. You can use ghee according to your choice
  7. I prefer watery tiffin sambar. if you prefer thick sambar adjust the water accordingly
  8. I prefer sauteeing besan then add hot water and prepare sambar as it helps for the flavor and easy lump-free mixing. you can also prepare besan slurry and boil sambar
  9. Since we don't add dal. Sambar stays good for a longer time. stays good for 2 days at room temperature
  10. You can add boiled potatoes to thicken the sambar
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