This is a very simple and traditional recipe commonly prepared in the Kongunadu region as a side dish for idli and dosa. Anyone who grew up in this area has probably tasted some version of this Tomato Sambar.
Whenever I prepare this sambar, it reminds me so much of home. I especially love having it with a simple plain dosa.
I usually chop and cook the tomatoes, but sometimes I grind them instead for a smoother consistency. Try it both ways and see which version you prefer. Cinnamon and cloves are optional, but they add a nice aroma to the sambar.
Tomato Sambar / Thakkali Sambar for Idli and Dosa
Recipe Details
Side Dish
Kongunadu
Sashi
20 minutes
3
Ingredients
For the Tomato Sambar
- Tomatoes – 2 medium
- Oil – 3 tbsp
- Mustard seeds – 1/4 tsp
- Cinnamon – 1-inch piece (optional)
- Cloves – 2 (optional)
- Curry leaves – 1 sprig
- Green chilies – 3–4, slit
- Red onion – 1/2 medium, chopped
- Turmeric powder – 1/2 tsp
- Salt – to taste
- Coriander leaves – 3 tbsp, chopped
To Grind
- Coconut – 5 tbsp
- Roasted chickpeas / Roasted gram – 2 tbsp
- Fennel seeds – 1 tsp
- Poppy seeds – 3/4 tsp
- Curry leaves – 5–6
- Green chilies – 2
Preparation
- Grind the coconut, roasted chickpeas, fennel seeds, poppy seeds, curry leaves, and green chilies into a smooth paste. Keep aside.
- Chop the tomatoes and red onion.
- Slit the green chilies and finely chop the coriander leaves.
Cooking Instructions
- Heat the oil in a pan over medium heat.
- Add the mustard seeds and allow them to splutter.
- Add the cinnamon and cloves, if using, followed by the curry leaves and slit green chilies.
- Add the chopped red onion and sauté until it becomes soft and translucent.
- Add the chopped tomatoes and turmeric powder. Cook until the tomatoes become soft and begin to break down.
- Add the prepared ground paste and mix well.
- Cook over medium heat for about 10 minutes, stirring occasionally, until the raw aroma of the ground ingredients disappears and the sambar reaches a smooth consistency.
- Add salt to taste and mix well.
- Add the chopped coriander leaves at the end and remove from the heat.
Tips
Tomatoes: You can either chop and cook the tomatoes as described above or grind them for a smoother sambar.
Cinnamon and Cloves: These are optional. Skip them for a simpler flavor, or add them for a slightly more aromatic sambar.
Consistency: This sambar is especially good with idli and dosa, so keep it slightly loose rather than making it too thick.
Serving Suggestion
Serve hot with plain dosa, idli, uthappam, or other South Indian breakfast dishes.
Leave a Reply