Tomato sambar (Thakkali Sambar) is one more scrumptious variation of the traditional South Indian Sambar and is made with tomatoes, lentils, pearl onions, spices and herbs. This can be a wholesome vegan recipe. Serve tomato sambar with steamed rice, Idli, Dosa fo a hearty and comforting meal.
There are lots of variations of sambar within the South Indian delicacies. Typically they’re made with only one vegetable. Because the identify implies tomato sambar has tomatoes because the hero ingredient. In Tamil this sambar variant is named Thakkali Sambar as tomatoes are referred to as thakkali.
I make each Onion Sambar and tomato sambar repeatedly. Each of those two sambar varieties come helpful if you do wish to make sambar and there are not any combine veggies at residence.
On this tomato sambar, I’ve used do-it-yourself Sambar Powder. You need to use any good model of sambar powder. I’ve made a puree of the tomatoes and added to the sambar. However you can even add chopped tomatoes. Onions can be skipped on this sambar.
Clearly, since tomatoes are added, the sambar has the tang of the tomatoes in it. This tomato sambar pairs very nicely with idli and dosa. Although you can even serve it with steamed rice.
Step-by-Step Information
The best way to make Tomato Sambar
Prep Work
1. First soak 1 teaspoon tamarind in 3 tablespoons scorching water for 15 to twenty minutes.
2. After 15 to twenty minutes squeeze the soaked tamarind pulp. Filter utilizing a small strainer and maintain apart.
3. In the meantime when the tamarind is soaking, take 1.5 cups roughly chopped tomatoes in a mixer or blender jar.
4. Puree the chopped tomatoes to a clean consistency. Preserve apart.
Prepare dinner Lentils
5. In a bowl, rinse ⅓ cup tur dal (pigeon pea lentils) a few occasions and maintain apart.
6. Add the rinsed tur dal in a 2 to three litre stovetop strain cooker along with the ready tomato puree. Additionally, add ½ cup thickly sliced pearl onions or shallots or common onions.
7. Now add ¼ teaspoon turmeric powder and a pinch of asafoetida (hing).
8. Add 1.25 cups of water.
9. Combine very nicely.
10. Now strain prepare dinner all the things for 8 to 10 whistles or 12 to fifteen minutes on medium to excessive warmth. When the strain settles down by itself within the cooker, open the lid of the cooker. Mash the cooked lentils with a spoon.
Make Tomato Sambar
11. Preserve the cooker with the cooked lentils, with out its lid on a low to medium warmth. Now add the ready tamarind pulp to the lentils within the cooker.
12. Add 2 to three teaspoons of sambar powder or as required.
13. Season with salt as per style. Combine very nicely.
14. Add 1.5 to 2 cups water to skinny the consistency. You possibly can add the quantity of water as per your necessities.
If serving with idli, you can also make a barely skinny tomato sambar. If serving with steamed rice, you can also make a barely thick tomato sambar.
15. Combine very nicely.
16. Convey the sambar to a simmer after which add 1 or 2 slit inexperienced chilies.
17. Simmer the tomato sambar on a medium warmth for a complete of 10 to 12 minutes or until you get the specified consistency. Cowl with lid and maintain apart.
Tempering
18. Warmth 1 to 1.5 tablespoon of sesame oil or any different oil in a small pan. Add 1 teaspoon mustard seeds and crackle them. Preserve the warmth to a low whereas tempering.
19. Then add 2 to three dry pink chilies (damaged and seeds eliminated), 1 sprig of curry leaves and a pinch of asafoetida (hing). Fry for a number of seconds until the pink chilies change shade and the curry leaves develop into crisp.
20. Pour the tempering within the tomato sambar contained in the cooker. Cowl with lid and maintain apart for five minutes for the tempering flavors to infuse with the sambar.
21. Serve tomato sambar scorching with steamed rice or with idli or dosa. You can even garnish thakkali sambar with coriander leaves (cilantro) in order for you.
Extra Sambar Varieties To Attempt!
South Indian Meals
Vegan Recipes
Tamil Nadu Meals
Brinjal Recipes
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Tomato Sambar (Thakkali Sambar)
Tomato sambar or thakkali sambar is a scrumptious variation of South Indian sambar made with tomatoes and lentils. It may be served with South Indian snacks like idli, dosa, medu vada. Tomato sambar can be served with rice.
Prep Time 20 minutes
Prepare dinner Time 20 minutes
Whole Time 40 minutes
Forestall your display screen from going darkish whereas making the recipe
Preparation
First soak tamarind in scorching water for 15 to twenty minutes.
After 15 to twenty minutes squeeze the soaked tamarind pulp. Filter utilizing a small strainer and maintain apart.
In the meantime when the tamarind is soaking, take 1.5 cups roughly chopped tomatoes in a mixer or blender jar.
Puree the chopped tomatoes to a clean and nice consistency. Preserve apart.
Cooking lentils
In a bowl, rinse tur dal a few occasions.
Add the rinsed tur dal in a 2 to three litre strain cooker along with the tomato puree and and thickly sliced pearl onions or common onions.
Now add turmeric powder and a pinch of asafoetida.
Add 1.25 cups of water. Combine very nicely.
Stress prepare dinner for 8 to 10 whistles or 12 to fifteen minutes on a medium to excessive warmth.
When the strain settles down by itself within the cooker, open the lid of the cooker. Mash the cooked lentils with a spoon.
Making tomato sambar
Preserve the cooker with the cooked lentils on a low to medium warmth. Add the tamarind pulp to the lentils contained in the cooker.
Add the sambar powder. Season with salt as per style. Combine very nicely.
Add 1.5 to 2 cups water to skinny the consistency. Stir nicely. You possibly can add the quantity of water as per your wants.
For idli, you can also make a barely skinny sambar and for rice, you can also make a barely thick tomato sambar.
Convey the sambar to a simmer after which add 1 or 2 slit inexperienced chilies.
Proceed to simmer the sambar on a medium warmth for 10 to 12 minutes or until you get the specified consistency. Cowl and maintain apart.
Making tempering
Warmth sesame oil or another oil in a small pan.
Add mustard seeds and crackle them. Preserve the warmth to a low whereas tempering.
Then add the dry pink chilies, curry leaves and a pinch of asafoetida. Fry for a number of seconds until the pink chilies change shade and the curry leaves develop into crisp. Don’t burn the spices.
Pour your complete tempering combination into the sambar contained in the cooker. Cowl and put aside for five minutes for the tempering flavors to infuse with the thakkali sambar.
Serve tomato sambar scorching with steamed rice or with idli or dosa or medu vada.
- ¼ to ½ tsp of pink chilli powder can be added along with the sambar powder.
- You can even add few combine veggies to the sambar.
- Ghee can be utilized for tempering as an alternative of oil.
- You need to use yellow moong lentils or masoor dal (pink/pink/orange lentils) as an alternative of tur dal.
- If you happen to shouldn’t have sambar powder, then add 1 teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon black pepper powder and ¼ to ½ teaspoon pink chili powder.
Vitamin Details
Tomato Sambar (Thakkali Sambar)
Quantity Per Serving
Energy 125 Energy from Fats 36
% Each day Worth*
Fats 4g6%
Saturated Fats 1g6%
Polyunsaturated Fats 2g
Monounsaturated Fats 2g
Sodium 353mg15%
Potassium 260mg7%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 6g7%
Protein 4g8%
Vitamin A 684IU14%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 29mg145%
Vitamin B6 1mg50%
Vitamin C 65mg79%
Vitamin E 1mg7%
Vitamin Okay 6µg6%
Calcium 49mg5%
Vitamin B9 (Folate) 316µg79%
Iron 1mg6%
Magnesium 20mg5%
Phosphorus 42mg4%
Zinc 1mg7%
* % Each day Values are primarily based on a 2000 calorie weight loss plan.
This tomato sambar from the weblog archives first revealed in Might 2016 has been republished and up to date on 10 January 2022.
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