Each and every household will have their sambar recipe. The highlight of sambar is that just by changing a couple of ingredients or by varying a couple of steps you can get altogether different sambar with a unique taste. Here is one such recipe, Thakkali Sambar. I got this recipe from M’s aunt. We hosted M’s aunt and uncle last Sep, and she was there during the Mangala Gowri pooja. (The Tuesday pooja we do during the month of ashada, and apparently, I am posting this on a Tuesday too). During festival days, we usually prepare ariachuvitta sambhar/sambar with the fresh ground masala. But on weekdays it’s very hard to prepare the full course meal and the prasadams. I usually do the prasadam and any mixed rice so that it’s easy for packing the lunch.
Preparing sambar masala with sambar powder-
This time M’s aunt shared this recipe where we grind coconut, tomato, and red chilies along with sambar powder. No need to roast the dry ingredients and grind them. This was super simple with no compromise in taste. It tasted just like ariachu vitta sambhar. As it was a festival day, we didn’t add any onions and prepared this sambar just with radish. Once toor dal is cooked, this sambar can be made in a jiffy especially if you use veggies like brinjals, radish that gets cooked faster. Last week when I was planning to prepare sambar for idli, I got reminded of this sambar and prepared it right away and of course with onions and also included drumstick. What I love about this sambar is that it goes well with tiffin items like upma, dosa, and idli and also with rice.
How to make sambar in Instant Pot-
I made similar sambar in Instant Pot. And I posted it on Youtube. It’s the same recipe but I included some zucchini as well and also made everything in Instant Pot. Here it is. Without any delay here is the recipe.
How to make quick arachuvitta sambar with tomatoes & drumstick-
Ingredients:
Half of the medium-sized onion Drumstick – 1 Tomatoes – 2 Red chilies – 3 Sambar powder – 1 tbsp Grated Coconut – ½ cup Tamarind – Gooseberry size. If using a paste, 1 tbsp mixed in 1 cup of water. Toor dal – ¼ cup Water – 3 cups Turmeric powder – ½ tsp Rice flour – 1 tsp Jaggery – a small piece Salt – ~ 2 tsps For tempering: Oil – 2 tsps Mustard seeds – 1 tsp Methi seeds – 1 tsp Hing – ½ tsp Curry leaves – one strand
Prep-work for the arachuvitta sambar-
Wash the toor dal and pressure cook it along with 2 cups of water and turmeric powder. Let it cool and mash it well. Add one tsp of the rice flour to this dal mix and set aside.
Meanwhile, chop the tomatoes. Grind the tomatoes, coconut, red chilies with sambar powder, and set aside.
Chop the onions and drumstick. If using tamarind, soak them in water and squeeze about 1 cup of the juice. If using tamarind concentrate or paste mix them into 1 cup of water.
Preparing the arachuvitta sambar-
Heat the kadai or pan and add oil. Once the oil is hot, add the mustard seeds, methi seeds, and hing. As they start to splutter, add the curry leaves and chopped onions.
Once the onion is translucent, add the chopped drumstick.
Then add the tamarind water. Add salt and let it simmer till the drumsticks become soft and tender. Now add the ground masala and jaggery. Mix well and let it simmer for about 5 minutes. Now add the cooked toor dal mixed with rice flour and bring it to boil.
That’s it. Turn of the heat. Serve hot with rice or idly or dosa.
Notes:
Veggies of your choice can be used. Rice flour can be added separately with water. If you want to get a thin consistency, skip the rice flour. Jaggery is also optional. Adjust the salt and red chilies according to your taste preference.
📖 Recipe
