This Chick Pea Flour Sambar is an original recipe of my mother. My mother used to call is as soup chutney as it contains lot of vegetables and has a soupy texture. It is the favorite chutney of my daughters. It goes well with Idli, Dosa, Uthappa, Appam and many such South Indian Breakfast dishes. You will love it as standalone soup also as I do.
Ingredients:
Coconut Oil – 1 tbsp
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Grated Ginger – 1 tsp
Curry Leaves – 1 twig
Green Chilli – 5 to 6
Onion – 1 (finely chopped)
Finely Chopped Brinjal – ¼ cup
Peeled and finely chopped Potato- ¼ cup
Finely Chopped Carrot – ¼ cup
Finely Chopped Carrot – ¼ cup
Finely Chopped Beans – ¼ cup
Tomatoes (medium sized) – 2 (Finely Chopped)
Besan (Chick Pea Flour) – 2 tbsp
Turmeric Powder – one pinch
Salt to taste
Finely chopped Coriander Leaves – 2 tbsp
Method
Heat the Oil in a pan. Add Mustard Seed and Urad Dal and allow the Mustard Seeds to crackle.
Add Green Chilli, Curry Leaves, Grated Ginger and the Onion. Stir fry them till the Onion becomes translucent.
Add 3 to 4 cups of water.
When it starts boiling, add all the vegetables. Add Turmeric Powder and Salt.
Cover the pan with a lid and simmer for 6 to 8 minutes till the vegetables become soft.
Take the Chickpea flour (Besan) in a small vessel, add ½ cup of water. Mix well avoiding forming of any lump. Add this mix to the boiling vegetable stirring simultaneously to avoid formation of any lump. Stir for 30 to 40 seconds. Allow it to boil in medium flame for 3 to 4 minutes.
Add the chopped Coriander Leaves. Mix well and switch off the flame.
Transfer to a serving bowl.
Note:
Ginger is a must in this recipe. It gives a nice aroma to this dish.
Add or reduce the Green Chilli according to your taste.
Use Coconut Oil since it gives a good flavor to this dish.
You can make this dish thin by adding more water and make it more thick by adding more Chick Pea flour.
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