Tomato Sambar Recipe (Thakkali Sambar)
User Reviews
5
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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)
Description
The recipe uses toor dal cooked with turmeric, asafoetida, and pureed tomatoes to create a smooth lentil base. The tamarind pulp adds a characteristic tang, balanced by spices such as sambar powder and slit green chilies. The dal is pressure cooked until tender and then combined with the tamarind infusion for a harmonious blend.
Tempering with sesame oil, mustard seeds, dried red chilies, curry leaves, and a pinch of asafoetida releases fragrant essential oils that elevate the sambar's flavor. The resulting stew has a vibrant reddish color and medium thickness that coats the palate, backed by the complex spices and tamarind acidity.
Tomato Sambar is traditionally served hot with steamed rice, idli, or dosa. It can include pearl onions or regular onions, with optional mixed vegetables to add variety. Adjusting sambar powder or substituting with coriander, cumin, black pepper, and red chili powder allows customization of the spice profile.
Tamarind soaking and extraction is important for the sourness, and pressure cooking the dal ensures a creamy texture. Using oil or ghee for tempering adjusts the richness based on preference.
Ingredients
For cooking lentils
- ⅓ cup tur dal (arhar dal or pigeon pea lentils)
- 250 grams tomato 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 water hot
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 red chili dry
- 1 Curry leaf or 10 to 12 curry leaves, sprig
- 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
- Yellow moong dal or red lentils can be substituted for toor dal if desired.
- Pearl onions may be replaced with regular onions or shallots according to availability.
- Mixed vegetables can be added to vary the sambar texture and nutrition.
- If sambar powder is unavailable, mix coriander, cumin, black pepper, and red chili powders for seasoning.
- Use oil or ghee for the tempering to alter richness and flavor subtly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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