Instant Tomato Sambar (No Dal) |Thakkali Sambar

  


Tomato sambar or Thakkali sambar is a spicy, tangy and instant no-dal south Indian sambar you can make in 10 minutes if you have ready made sambar powder (either homemade or store bought). This is my go-to quick sambar as an accompaniment for idlis (savory steamed rice-lentil cakes) or dosas (savory rice-lentil crepes). It is so tangy and divine, served with rice; it makes for a quick lunch option too.

 

I am always on the lookout for quick and simple recipes that can be on the dining table in a jiffy! This is one of those jhatpat (quick) recipes that I always make to go with my dosas and idlis. If you have the idli/dosa batter ready, a delicious south Indian breakfast is just a few minutes away with this easy sambar and maybe a coconut chutney on the side.

Most sambars (a lentil based broth cooked with tamarind) have dal or split yellow lentils in them. This dish does not need that; no precooking of dal; so all the more faster to dish out. I have to thank my maternal aunt for this awesome sambar using only tomatoes (called thakkali in Tamil), onions and sambar powder.  She used to make this to serve with idlis when we used to visit her in Salem, Tamilnadu.

All you need is preferably some ripe juicy country tomatoes or vine-ripened tomatoes (the more sour the better!), red onions (preferred) and sambar powder. Just blend the tomatoes with onions along with some green chillies or jalapenos/Serrano to a coarse or fine puree.

Temper or season this mixture with mustard seeds, curry leaves and hing or asafetida powder with a few fenugreek seeds or methi seeds in coconut oil or better yet ghee. Add the required amount of sambar powder and salt. Bring to a boil, simmer for maybe just 5 minutes after adding water to your desired consistency and serve hot garnished with chopped coriander leaves. Now, doesn’t this sound amazingly easy and quick?

So, the next time when sudden guests drop by and all you have is dosa or idli batter , then do make this for a quick accompaniment to dunk idlis or dosas in. Why wait for guests to try this; just make this and you will be surprised how tasty and sambar like this is and easy to boot!

  


You may also like these divine chutneys you can try along with the sambar:

Onion coconut chutney

Hing coconut chutney

Spicy peanut chutney

Red onion chutney

How to make Instant 10-Minute Tomato Sambar:

Blend tomatoes, chopped green chilies and onions to a coarse puree; not too fine; you need a bit of texture in the sambar.

Heat oil or ghee in a deep saucepan or kadai and once hot, add the mustard seeds.

When the seeds start to splutter, add the methi seeds, curry leaves and hing. Fry on medium heat for a few seconds.

Tip in the tomato-onion puree along with some water, depending upon how thick or thin you want your sambar.

Add sambar powder and salt to taste along with a pinch of sugar (to balance the acidity and sourness of the tomatoes) and mix well.

Bring to a boil and once it comes to a boil, lower heat and simmer for 5 minutes.

Remove from heat, garnish with chopped cilantro and serve hot with idlis (steamed rice-lentil cakes), dosas (rice-lentil savory crepes) or even parathas or puris. This tastes excellent with hot steamed rice with a vegetable stir fry on the side!

Enjoy!

10-Minute Instant Tomato Sambar

Prep Time: 3 minutes

Cook Time: 7 minutes

Total Time: 10 minutes

Serving Size: 2

10-Minute Instant Tomato Sambar

Spicy, tangy and instant sambar with just tomato and onions! Ready in less than 15 minutes, it goes perfect with dosas, idlis and even rice!

Ingredients

  • 4 vine ripened tomatoes, chopped
  • 2 green chilies, chopped
  • 1 medium sized onion, cubed
  • 1 tsp mustard seeds
  • 1/8 tsp fenugreek seeds/methi
  • Β½ tsp hing/asafetida powder
  • Few sprigs curry leaves
  • 1 tbsp sambar powder (homemade or store bought)
  • Salt to taste
  • 2 tbsp ghee or coconut oil
  • Finely chopped coriander leaves or cilantro for garnishing

Instructions

  1. Blend tomatoes, chopped green chilies and onions to a coarse puree; not too fine; you need a bit of texture in the sambar.
  2. Heat oil or ghee in a deep saucepan or kadai and once hot, add the mustard seeds.
  3. When the seeds start to splutter, add the methi seeds, curry leaves and hing. Fry on medium heat for a few seconds.
  4. Tip in the tomato-onion puree along with some water, depending upon how thick or thin you want your sambar.
  5. Add sambar powder and salt to taste along with a pinch of sugar and mix well.
  6. Bring to a boil and once it comes to a boil, lower heat and simmer for 5 minutes.
  7. Remove from heat, garnish with chopped cilantro and serve hot with idlis (steamed rice-lentil cakes), dosas (rice-lentil savory crepes) or even parathas or puris. This tastes excellent with hot steamed rice with a vegetable stir fry on the side!

Notes

This quick tomato sambar tastes best with vine-ripened tomatoes or as they call it in India country tomatoes; these are a bit sour and juicy and perfect to use in this side dish. If you cannot find it, use the regular tomatoes and just add a bit of tamarind paste or pulp or squeeze a tsp of lemon juice after removing from heat.

Blend the puree fine or coarse, depending upon your preference.

For extra texture, fry half an onion (chopped) in the seasoning before adding the puree and then make the sambar.

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12 comments

    • curryandvanilla says:

      Thanks Soniya πŸ™‚ You must try this easy and so tasty instant sambar; we love it with our idlis and dosas all the time!

    • curryandvanilla says:

      Thanks so much Freda πŸ™‚ Sometimes, you just want something quick on the table and this sambar is a frequent dish on my breakfast table!

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