Manjal Sambar A Quick Tiffin Sambar With Chickpea Flour Turmeric

Why Manjal Sambar?

Manjal Sambar – interesting name huh? Manjal means yellow in Tamil. Yes, it translates to the yellow sambar. Thanks to the turmeric that we add. This sambar is known by different name likes quick sambar, instant sambar, kadalai maavu kuzhambu, besan sambar and Bombay chutney. You can call it with your preferred name. :-) You can prepare this sambar without any dal, tamarind but with few or no vegetables, besan and fennel seeds. With minimal ingredients, you can make this delicious side for the tiffins. If you are using vegetables and if you have them chopped, then you can prepare this sambar in less than 15 minutes. This recipe goes well even with poori too. This instant sambar with besan is a mix between the Kuzhambu and poori masala. I learned this recipe from my cousin, and she prepares this sambar/gravy for idli without any sambar powder but only with shallots, garlic, green chili, besan and of course turmeric. The addition of fennel seeds during tempering adds a unique flavor to this recipe and makes it perfect for any tiffin. I just modified a bit with spices and veggies according to our preference, and this is one of the staple recipes in our household.

Watch How to Make Turmeric Sambar | Quick Tiffin Sambar:

I always have grated or chopped carrots in my fridge and also zucchini. You can prepare quick meals with these veggies. Be it carrot salad or carrot rice or zucchini rice or zucchini raita; you can whip it up in no time. So I included chopped carrots and zucchini in this recipe, but that is entirely optional. I have explained everything in the video. And here it is. Please do subscribe to my channel and help me spread the word.

Manjal Sambar Recipe:

Ingredients:

Chopped Onion – ⅓ cup or Shallots 6 to 7Garlic Cloves – 2Chopped Carrot – 2 tbspChopped Zucchini – 2 tbspSambar Podi – ½ tspGreen Chillies – 2Chickpea Flour – 2 tbspWater – 2 cupsTurmeric Powder – 1 tspSalt – 1.25 tspChopped Cilantro – 1 tbspFor Tempering:Oil – 1 tbspMustard Seeds – 2 tspsCurry leaves – 5Fennel Seeds – 1 tbspHing – ¼ tsp

Prep – Work

Chop the onion and green chilies into small pieces.If using vegetables, then chop them as well. Tear the curry leaves into small pieces.Sift the chickpea flour and set aside.

Steps:

Heat the kadai or pan and add oil.Once the oil is hot, add mustard seeds, fennel seeds, and hing.When the mustard seeds start to splutter, then add the curry leaves, garlic, and chopped green chilies fry for 30 seconds.Now add the chopped onion and cook until it turns translucent.At this stage add the chopped carrots and zucchini and mix well.Allow it to cook for one to two minutes.Then add the turmeric powder, sambar powder, and salt.Mix well and reduce the heat to low and allow it to cook for a couple of minutes.Meanwhile, add 2 cups of water to the sifted chickpea flour and using a hand whisk or spoon, mix it thoroughly. Make sure there are no lumps.Add the chickpea flour mix to the sambar.Check for salt at this stage and if required then adjust according to your preference.Let it simmer and bring it to one boil. The sambar will be thick at this stage. Check notes for consistency adjustments.That’s it. Quick yummy yellow sambar is ready. Garnish with cilantro and serve hot with any tiffin.

Recipe Notes:

If you want a thick consistency, then allow it to simmer for a couple more minutes. Or if you want a thinner consistency, add ½ more cup of water and bring it to just one boil.As always adjust the salt and spices according to your preference.You can skip the sambar powder and add red chili powder instead, or you can add more green chilies.Vegetables with high water content are preferable for this sambar.