Tomato Sambar Recipe (Thakkali Sambar)
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
125 kcal
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Course
Main Course
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Cuisine
Indian
Tomato Sambar Recipe (Thakkali Sambar)
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Tomato Sambar also called Thakkali Sambar in Tamil, is a delicious variation of South Indian sambar made with tomatoes and lentils. It can be served with South Indian snacks like idli, dosa, medu vada. Tomato sambar can also be served with rice.
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Ingredients
For cooking lentils
- ⅓ cup tur dal (arhar dal or pigeon pea lentils)
- 250 grams tomatoes or 2 large tomatoes or 1.5 cups roughly chopped tomatoes - pureed
- 8 to 10 pearl onions or 1 medium onion or ½ cup thickly sliced pearl onion or onions or shallots
- ¼ teaspoon turmeric powder
- 1 pinch asafoetida (hing)
- 1.25 cups water for pressure cooking
For tamarind pulp
- 1 teaspoon tamarind
- 3 tablespoons hot water
Other ingredients
- 2 to 3 teaspoons sambar powder
- 1 to 2 green chilies - slit
- 1.5 to 2 cups water to be added later, add as required
- salt as required
For tempering
- 1 to 1.5 tablespoon sesame oil or any oil
- 1 teaspoon mustard seeds
- 2 to 3 dry red chilies
- 1 sprig curry leaf or 10 to 12 curry leaves
- 1 pinch asafoetida (hing)
Instructions
Preparation
- First soak tamarind in hot water for 15 to 20 minutes.
- After 15 to 20 minutes squeeze the soaked tamarind pulp. Filter using a small strainer and keep aside.
- Meanwhile when the tamarind is soaking, take 1.5 cups roughly chopped tomatoes in a mixer or blender jar.
- Puree the chopped tomatoes to a smooth and fine consistency. Keep aside.
Cooking lentils
- In a bowl, rinse tur dal a couple of times.
- Add the rinsed tur dal in a 2 to 3 litre pressure cooker together with the tomato puree and and thickly sliced pearl onions or regular onions.
- Now add turmeric powder and a pinch of asafoetida.
- Add 1.25 cups of water. Mix very well.
- Pressure cook for 8 to 10 whistles or 12 to 15 minutes on a medium to high heat.
- When the pressure settles down on its own in the cooker, open the lid of the cooker. Mash the cooked lentils with a spoon.
Making tomato sambar
- Keep the cooker with the cooked lentils on a low to medium heat. Add the tamarind pulp to the lentils inside the cooker.
- Add the sambar powder. Season with salt as per taste. Mix very well.
- Add 1.5 to 2 cups water to thin the consistency. Stir well. You can add the amount of water as per your needs.
- For idli, you can make a slightly thin sambar and for rice, you can make a slightly thick tomato sambar.
- Bring the sambar to a simmer and then add 1 or 2 slit green chilies.
- Continue to simmer the sambar on a medium heat for 10 to 12 minutes or till you get the desired consistency. Cover and keep aside.
Making tempering
- Heat sesame oil or any other oil in a small pan.
- Add mustard seeds and crackle them. Keep the heat to a low while tempering.
- Then add the dry red chilies, curry leaves and a pinch of asafoetida. Fry for a few seconds till the red chilies change color and the curry leaves become crisp. Do not burn the spices.
- Pour the entire tempering mixture into the sambar inside the cooker. Cover and set aside for 5 minutes for the tempering flavors to infuse with the thakkali sambar.
- Serve tomato sambar hot with steamed rice or with idli or dosa or medu vada.
Notes
- You can use yellow moong lentils or masoor dal (red/pink/orange lentils) instead of toor/arhar dal.
- Instead of pearl onions, you can even use regular onions or shallots.
- Some mixed vegetables can also be added to this recipe of sambar.
- If you do not have sambar powder, then add 1 teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon black pepper powder and ¼ to ½ teaspoon red chili powder.
- ¼ to ½ teaspoon of red chili powder can also be added together with the sambar powder.
- To temper this Tomato Sambar, you can either use oil or even ghee (clarified butter).
Nutrition Information
Show Details
Calories
125kcal
(6%)
Carbohydrates
18g
(6%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
353mg
(15%)
Potassium
260mg
(7%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
684IU
(14%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
29mg
Vitamin B6
1mg
Vitamin C
65mg
(72%)
Vitamin E
1mg
Vitamin K
6µg
Calcium
49mg
(5%)
Vitamin B9 (Folate)
316µg
Iron
1mg
(6%)
Magnesium
20mg
Phosphorus
42mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 353mg | 15% |
| Potassium | 260mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 684IU | 14% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 29mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 65mg | 72% |
| Vitamin E | 1mg | |
| Vitamin K | 6µg | |
| Calcium | 49mg | 5% |
| Vitamin B9 (Folate) | 316µg | |
| Iron | 1mg | 6% |
| Magnesium | 20mg | 5% |
| Phosphorus | 42mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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