Sambhar is a typical curry in South India. The preparation style will vary from region to region. Here is the recipe for idli shop style sambhar without using sambhar powder.
For other chutney varieties, check http://recipes4u.in/12-chutney-recipes-for-idli-dosa/
- Shallots – (12-15)
- Tomato – 3
- green chili – 2
- Gram flour – 2 tsp
- Curry leaves – 2 sprigs
- Coriander seeds – 3 tsp
- Cumin seeds – 1 tsp
- Red chili – 3
- Fenugreek seeds – 1/4 tsp
- Turmeric powder – a pinch
- Hing – 1⁄4 tsp
- Thoor dal – 1/4 cup
- Coriander leaves – 3 sprigs.
- Mustard seeds – 1 tsp
- Split urad dal – 1 1⁄2 tsp
- Salt – 1/2 tbsp
- Oil – 3 tbsp
- In a pressure cooker add washed thoor dal and cook it for 10 minutes. Keep it aside.
- Dry roast coriander seeds, cumin seeds, methi seeds and red chili in a kadai.
- Once it cools grind it in a mixer grinder. First grind coriander seeds, methi seeds and cumin seeds. Next, add red chili to it and grind it along the half powdered coriander seeds, methi seeds and cumin seeds. Keep it aside.
- Mix chick pea flour in water and avoid lumps. Keep it aside.
- Heat oil in a kadai.
- Add mustard seeds, urad dal, chopped onions and curry leaves to it. Cook till the onion turns soft.
- Next add chopped tomatoes and sliced green chili. Allow the oil to ooze out.
- Now add turmeric powder, salt and hing. Mix it and saute for a minute.
- Now add the powdered spices to it and saute it for 2 minutes.
- Add chick pea water and 1 cup of water to it.Mix it well.
- Transfer it to a pressure cooker. Add the cooked dal to it. Cook it for 2-3 whistles.
- Finally, garnish it chopped with coriander leaves.
- For instant sambhar, coriander powder, methi powder, cumin powder and red chili powder can be added to the mashed tomatoes instead of dry roasting and grind the coriander seeds, methi seeds, cumin seeds and red chili.
- Cooking dal may take some time. To reduce the cooking time add thoor dal powder along with the spices.
- For thoor dal powder, dry roast the thoor dal and allow it to cool. Grind it into a fine powder and store it in an air tight container. This powder can be used in the place of cooked thoor dal.