This is usually called as Idli sambar but to gain your attention I’ve named it as Bachelor’s or Bachelorette’s sambar . It takes exactly 15 minutes to make. And guess what ? This sambar does not require any type of dal.
So you need not worry about cooking the dal in a pressure cooker and waiting for the pressure to release and then later add it to the cooking stock. This Idli sambar goes very well with Dosa or Masala Dosa , but unfortunately it does not taste great with plain rice.
If you are in a hurry or in the mood to have sambar with idli and are bored of coconut chutney , you can make this sambar and enjoy.
We are a family of four , so we make this around a litre and enjoy it with both idli and dosa for almost 3 days. Refrigerate the left over sambar in a microwaveable container and so that it’ll be easier to reheat. If reheating , do not heat it immediately after taking out of the fridge. Wait for it to attain the room temperature and then reheat the sambar.
|Shallots(china vengayam / sambar vengayam)||250 grams|
|Salt||As per your taste|
|Sesame oil||4 tbsps|
|Mustard seeds||1 tsp|
|Coriander seeds||3 tbsps|
|Dry red chillies||6-7|
|Roasted gram / pottukadalai||1 handful|
- Take a tadka tawa or a small pan , keep it on high heat , add the ingredients given under “Powder 1” , saute this for a minute and later grind it to a fine powder. and transfer this to a plate and set it aside.
- In the same blender jar add Pottukadalai / Roasted gram and grind it to a fine powder.
- Chop the tomatoes and halve the shallots. Take a cooking pot , keep it on medium heat , add oil and all the other ingredients mentioned under Tempering. Later add the chopped tomatoes and shallots and saute this until tomatoes are tender and shallots turn translucent.
- Now add water(800 ml) to this and allow it to boil. Once it starts boiling add “Powder 1” and stir. Add Salt as required.
- Allow the sambar to boil for 5 minutes. Take a small basin and add “Powder 2” to it add water to make it to a fine paste. Add this paste to the boiling sambar. This acts as a thickening agent and gives the sambar an aqueous consistency.
- Garnish with Chopped coriander leaves and take it off the heat.
- Serve it with Idli , you can either serve it in a cup or pour it over the idlies.
Adding the pottukadalai / Rosted Gram dal powder directly into the sambar is not advisable . It’ll form lumps and will not break easily , best is to make it into a paste in a small container and then add it to the sambar.