This Sambar without any Dal and without any grinding of ingredients is one of the many Sambar recipes in the Southern Region of India. This Besan Sambar can be prepared without vegetables also. It goes very well as an accompaniment for Idli, Dosa, Upma etc.
Chickpea Flour (Besan/Kadalai Mavu) – 1 ½ to 2 tbsp
Oil – ½ tsp
Cumin (Jeera) Seed – ½ tsp
Onion – 1 No (sliced)
Green Chilli – 2 (sliced)
Bay Leaf (Tej Patha – 2 leaves
Tomato -1 (chopped)
Drum Stick – 1 (chopped)
Brinjal Chopped – 1
Carrot – ½ a piece (Chopped)
Ginger Grated – 1 tsp
Cilantro (Dhania) Leaves chopped – 2 tbsp
Tamarind – as per taste
Turmeric Powder – 1/8 tsp
Sambar Powder – 2 tsp
Roasted Jeera Powder – 1 tsp
Salt to taste
Gur (Jaggery) Grated – 1 tsp
Oil – 1 tbsp
Mustard (Rai) – 1 tsp
Urad Dal ( Bengal Gram) – 1 tsp
Bird’s eye Red Chilli -2
Curry leaves – 1 strand
Hing / Asafoetida – ¼ tsp
Heat ½ tsp Oil in a pan. Add Cumin Seed and Bay Leaf. When it crackles, add Onion, Green Chilli and Grated Ginger. Stir fry till Onion becomes translucent.
Add tomatoes and cook till it becomes soft.
Add Drumstick and water. Cover and cook for 10 minutes in low medium flame. Add Brinjal and continue cooking till the Brinjal becomes soft.
Add Sambar Powder, Roasted Cumin Seed Powder, Salt, Gur and Tamarind. Mix well and allow boiling for 2 minutes.
Mix the Besan (Chickpea Flour) in ½ cup of water, mix well without any lumps and add to the Sambar. Keep stirring simultaneously to avoid lumps. Stir for minute. Cover and cook for 3 to 4 minutes. Add Cilantro Leaves.
In a pan, heat oil and add Mustard. When it crackles, add Black Gram, Red Chilli and Curry leaves. Switch off the flame and add Asafoetida immediately.
Pour this to the Sambar. Cover the Sambar with a lid and switch off the flame.
Serve with Rice, Idli, Dosa, Upma etc.
- Even Potatoes and Beans can be added.
- Vegetables can be totally avoided also.
- If the Tomatoes are sour, quantity of Tamarind can be reduced or totally avoided.
- This Sambar should be of the regular Idli Sambar consistency.