Looking for a flavourful side dish for your favourite breakfast or dinner staples? Try this tangy and aromatic tomato sambar recipe, perfect for pairing with idly, dosa, or roti. Quick and easy to make, it's a sure fire hit at any mealtime.
"Tangy Tomato Sambar Recipe"
When you're in need of a delectable side dish for your idly, dosa, or roti, this tomato chutney recipe comes to the rescue! Bursting with flavor and easy to whip up, it's a must-try for any South Indian food lover.
- 8 medium-sized tomatoes (preferably country variety for optimal sourness)
- 8 shallots
- 2 green chillies
- 2 red chillies
- A handful of curry leaves
- 1/4 cup finely chopped coriander leaves
- 1 1/2 tsp salt
- 1/2 tsp hing (asafoetida)
- 1/2 tsp turmeric powder
- 1 tbsp gingelly oil
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 2 cups thuvar dal (optional, pressure cooked and mashed)
Method:
Peel and chop the shallots into halves. Chop the tomatoes into small cubes using a chopper or knife.
Heat oil in a pan. Add mustard seeds and let them splutter. Then, add cumin seeds, hing, and turmeric powder. Saute for a minute.
Slit the green chillies and add them to the oil along with the red chillies. Add half of the curry leaves and saute well.
Add the chopped shallots to the pan and mix thoroughly. Cook over low flame, stirring continuously until the shallots turn glossy.
Increase the flame and add the chopped tomatoes along with 1/2 cup of water. Let the tomatoes cook until soft and mushy.
Mash the tomatoes well using a masher. Season with salt and bring the mixture to a boil.
Add the remaining curry leaves and chopped coriander leaves to the sambar.
Serve the hot tomato sambar with idly, dosa, or chappati.
Comments