Easy Hotel Sambar Recipe – How To Make Restaurant Style Idli Sambar

This is an easy version of hotel sambar recipe for idli without making hotel sambar powder. Usually I make Tamil nadu Hotel style idli sambar adding freshly roasted and ground spices. To make my job easier, I started making Idli sambar powder in bulk and use it to my need. Few months back, I watched Venkatesh Bhat’s hotel style idli sambar recipe in Samayal Samayal cookery show. It is a simplified & quick version of restaurant style idli sambar without any grinding job. As I had already tried Kerala ulli sambar recipe (Vengaya sambar), I found this recipe very close to it. So I tried it confidently.

As expected, it came out really well. I started making it regularly with my own modifications. This has become Raksha’s favorite idli sambar. It tastes good for all tiffin recipes like Idli, dosa, vada, Pongal and rice upma as well. For variations and to make it more healthy for your kids, you can add vegetables like potato, carrot & use few pieces of pumpkin instead of jaggery to give a natural sweetness in sambar. This sambar tastes mildly tangy and spicy which makes it drinkable. So you can dunk your idlis in this sambar and enjoy eating it ! If you like the taste of this sambar, you can use this sambar recipe for making mini idli sambar and sambar vadai. Try this easy version of idli sambar and prepare a quick side dish for idli, dosa during busy morning hours. Ok, lets see how to make hotel style idli sambar in an easy way !

Check out my other Idli Sambar varieties too !

Hotel Style Idli sambar Recipe

Hotel style idli sambar recipe - Quick version

Cuisine: South Indian

Category: Side dish For Idli, dosa

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor Dal - 1/4 cup Moong dal - 1 tbsp Turmeric powder - 1/4 tsp Cooking oil - few drops Water - 2 cups Big onion - 1 no (cubed) Or shallots/small onion - 10nos Ripe tomato - 2 nos (Small sized, Do not chop it, use whole tomato) Asafetida/Hing - a big pinch Curry leaves - few Grated jaggery - 1/2 tsp Besan flour – 1 tsp To temper Cooking oil or ghee - 1 tbsp ( Use ghee for best taste) Mustard seeds - 1 tsp Methi seeds - 1/8 tsp( 5nos) Cumin seeds - 1/4 tsp Urad dal - 1/2 tsp Sambar powder - 1 tbsp Red chilli powder – 1/2 tsp Dhania powder – 1 tsp Ghee  - 1 tsp & coriander leaves - to garnish ** Skip onion to make no onion, no garlic idli sambar ** Use 3 pumpkin cubes along with dal to get natural sweetness in sambar. **Add mixed vegetables like carrot & potato with dal to make it more healthy.Use one tomato if its bigger in size or sour in taste .

         

HOW TO MAKE HOTEL SAMBAR - METHOD

Wash and take the toor dal, moong dal in a pressure cooker base. Add 2 cups of water and let it soak for few minutes till you chop onions. Chop the onion and add to the cooker. Add 2 small or one big whole tomato ( Do not chop the tomato because dal may not cook mushy), turmeric powder, curry leaves, hing and few drops of cooking oil. Add enough water and cook the dal in low flame for 2 whistles. Remove the lid after the steam is released. Mash the dal + tomato very well. Make sure dal is well cooked and mashed well. Dilute besan flour in 1/4 cup of water and add to the cooked dal ( ** Adding besan flour helps to get a creamy texture to this sambar and blends well with dal).  Add jaggery. Mix well. In a kadai, heat ghee.  Keep the flame low. Splutter mustard seeds, methi seeds, urad dal, cumin seeds & sambar powder, red chilli powder and dhania powder. Saute for few seconds without burning sambar powder. Do not change its color. Add the mashed dal + besan flour mixture to the kadai. Boil the sambar for  few minutes by adding chopped coriander leaves and 1 tsp ghee. Check for taste, Add salt or red chilli powder if  needed for spicy taste. Boil for one more minute. Switch off the flame ,cover the sambar with a lid and give a standing time of one hour before serving. This sambar thickens when it cools down.So add 1/2 cup water to adjust its thickness and check for salt. Reheat it if you wish and then serve. Enjoy with hot idli, dosa & pongal. Drizzle a tsp of sesame oil or ghee if you like !

Try this easy version of hotel idli sambar at home and enjoy with piping hot idlis !

You will love it !

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Fine Vermicelli Masala Upma Recipe– Fine Vermicelli Recipes

Most of us make kheer/Payasam using fine vermicelli. Me too no exception. Recently I bought a big pack of fine vermicelli to make sheer korma during Ramadan festival. I had nearly 1/2 kg of fine vermicelli leftover in hand and I wanted to try some interesting and a different recipe with it. I asked our blogger friend Lubna Karim to suggest some fine vermicelli recipes. She shared Khara vermicelli masala upma recipe from her blog. I tried it for our breakfast and shared the picture in my Instagram and facebook pages too. After that, I have made this upma twice but I couldn’t make a post here. This morning I made it just for blogging sake. The list of ingredients may seem more. But its very easy to make and cooks faster than our regular vermicelli. So you can prepare this upma for breakfast or dinner in just 10 minutes. This dish is ideal for bachelors and working women. It tastes like semiya pulao and resembles Idiyappam(Rice noodles) with mild masala flavor. You can add mixed vegetables and make it more colorful and healthy. You can try this upma with thick vermicelli too. But water quantity varies.This upma stays soft for hours.So it can be packed for lunch box too. Kids would love it for sure. I liked it with coconut chutney as side dish whereas Sendhil & Raksha loved it with onion raita. Do try this masala upma with fine vermicelli and share your feedback. Soon I must try fine vermicelli kesari too. Also check out my Fine vermicelli Payasam Recipe.

NOTE : In Bangalore, you can find Fine vermicelli in Nilgiris, Jayanagar 4th block BDA complex Pooja materials shops, MK Ahmed stores.

Fine vermicelli Masala Upma Recipe

Vermicelli masala upma recipe - Easy and quick breakfast recipes

Cuisine: Indian

Category: Breakfast recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Fine vermicelli - 2 cups Water - 1.25 cups ( add more based on the need) To Temper & saute Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cinnamon - 1 small piece Cloves - 2 nos Fennel seeds - 1/2 tsp Big onion - 2 nos ( medium sized) Ginger-garlic paste - 1 tsp Ripe tomato - 1 no (big) Green chilli -  1no Mixed vegetables - 1/4 cup ( Carrot, peas, potato) Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Garam masala powder - 1/4 tsp Salt - as needed Ghee – 2 tsp Coriander leaves – to garnish Lemon juice - few drops (optional)

METHOD

I have tried this upma with & without vegetables.So the step by step pictures  slightly differs from the main picture. Wash and slice the onion, chop the tomato, slit the chilli and finely chopped vegetables ( If adding). Heat a kadai with oil. Splutter mustard seeds, urad dal, Chana dal, Cinnamon, cloves and fennel seeds. Saute and add sliced onion, green chilli and ginger-garlic paste. Saute well till the raw smell of g&g paste goes off. Now add the chopped tomato pieces,mixed vegetables ( If using). Saute until tomato turns mushy and veggies are half cooked. Add turmeric powder, red chilli powder,  garam masala powder, required salt and mix well. Add  1.25 cups of water and cover the kadai. Let the vegetables cook for 2 minutes. Break the fine vermicelli strands into two.Add them to the boiling water and mix well. You may feel water quantity is less for vermicelli. Don’t worry. As soon as you mix the vermicelli with the water, it will absorb all the water and becomes soft. So keep tossing and flipping it gently. If possible,  use a fork like ladle to avoid vermicelli turning mushy. Keep the flame minimum and cover the kadai. Let it cook for 2 minutes. If you feel the vermicelli looks too dry and not cooked properly, you can add 1/4 cup of water at this stage and mix well. ( Water quantity is the key to get perfectly cooked,fluffy upma. If you add more water, it will turn to vermicelli khichdi. So please use less water and add more only if needed). This vermicelli turns fluffy and separate when it cools down.  Lastly add 2 tsp of ghee and garnish with coriander leaves.  Sprinkle some lemon juice if you like. Mix well and serve hot. Enjoy with coconut chutney & onion raita !

Try this easy to cook, yummy fine vermicelli masala upma for breakfast/dinner. You will love it like me.

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Very good recipes Tags: Vermicelli recipes, vegetable vermicelli upma recipe, vermicelli masala upma recipe, khara upma, savory vermicelli, savory vermicelli upma, vermicelli upma, fine vermicelli recipes, easy recipes, breakfast recipes, south indian breakfast recipes

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Kerala Ulli Sambar Recipe - Kerala Sambar For Idli, Dosa & Rice

For every Onam sadya menu,I love to try varieties of Kerala style sambar.I have tried Mixed vegetable sambar and Arachuvitta sambar. This year, I prepared Kerala Ulli sambar/Onion(Shallot) sambar without coconut for the first time from Kothiyavunu. It was easy to make without coconut, grinding job and tasted yummy just like restaurant style sambar. It was a good side dish for idli,dosa & tiffin varieties like pongal,upma and it was also a good accompaniment for plain rice.We loved this sambar very much.The highlight of this recipe is that the spice powders are roasted and mixed with the sambar at the end.It gives a superb flavor to the sambar and tastes more like hotel ones.You can try this sambar for mini idli.It tastes awesome with ghee.Do try this easy sambar recipe for this Onam sadya and enjoy.Lets see the preparation of Kerala style ulli sambar .

Check out our Tamil nadu style Vengaya sambar recipe for rice.

Kerala Ulli Sambar Recipe

Kerala Ulli Sambar Recipe - How to make Shallot/Small Onion sambar for idli,dosa & rice

Cuisine: Kerala

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 200ml Toor dal - 1/2 cup Tamarind - Medium lemon size Coconut oil – 1 tbsp ( for sauting) Small onion/Shallots - 20 nos Green chillies – 1-2 nos Curry leaves - few Tomato - 1 no Red chilli powder - 1 tsp Coriander powder - 2 tsp Sambar powder – 1 tbsp Salt & water - as needed Jaggery – 1/2 tsp To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Hing/Asafetida - a pinch Red chilli - 1 no To garnish Coriander leaves - as needed

METHOD

Soak tamarind in war water and take the extract using 1 cup of water.Pressure cook toor dal adding enough water,turmeric powder & a pinch of hing.Mash well and set aside. Heat oil in a kadai and saute the small onions,green chillies,curry leaves till onion turns transparent. Add the tomato pieces,salt & saute till mushy. Add the tamarind extract,turmeric powder and boil well. Add jaggery.After the onions are cooked well,add the mashed dal. Heat oil in a kadai and when its heated , splutter mustard seeds,cumin seeds,hing,sambar powder,red chilli powder & dhania powder.Mix well in medium flame and add everything to the sambar.Boil well for a minute.Add raw curry leaves.Switch off the flame and garnish with coriander leaves. Enjoy ! Visit my Onam Sadya recipes here

Note

Make sure you don’t burn the masala powders while roasting. Adding them at the end is the highlight of this ulli sambar.So do follow the same. Add more chilli powder & sambar powder as per your taste. You can also add big onions if you don’t have small onions in hand.But small onions gives the nice flavor.

Enjoy Kerala style Ulli sambar with by mixing with plain rice & ghee.It can also be had with Idli,dosa & pongal !

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Very Good Recipes Tags: Ulli sambar recipe, Kerala style ulli sambar, Ulli sambar for idli, dosa & rice, Shallot sambar, Vengaya Sambar recipe, small onion sambar, Ulli sambar onion sambar recipe, Side dish for idli, dosa

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Udupi Sambar Recipe-Hotel Style-No Onion No Garlic Sambar

Last week I tried this Udupi hotel sambar recipe for idli and that too without onion,garlic brahmin version after years.I came across this recipe in “The Hindu” Food safari section.The recipes I have tried from that section is always a super hit in my home.The best example is my soft kulcha recipe.The taste & cooking method of this udipi sambar is very close to my Hotel idli sambar using freshly ground sambar powder.So Sendhil & myself liked it a lot and relished with idli,dosa.Try this recipe if you are looking for a no onion no garlic side dish for idli,dosa & pongal.You will love it !Lets see how to make this Karnataka Udupi's most popular sambar recipe with step by step pictures.

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Mini Idli Sambar - Ghee Sambar Idli Recipe - Hotel Style 14 Idli Sambar

Hello friends, Sorry I couldn’t post biryani recipes in my Sunday lunch series for the past two weeks. As l was having continuous trips to Salem, I couldn’t do it. I will come up with a yummy biryani this weekend for sure. Today’s post is a kids friendly breakfast recipe. Yes, it is hotel style mini idli sambar. It is popularly known as ghee sambar idli, 14 idly sambar in Tamil nadu. My friends here call it as Button idli sambar, Coin idli sambar etc etc by different names. This is my daughter’s favorite breakfast/dinner recipe. 

Generally I make idli sambar for dinner more than breakfast. I follow my hotel idli sambar recipe with some modifications for making mini idli sambar. Most of the people make this sambar in a simple way just by adding sambar powder and tamarind. But I always make it using freshly ground sambar masala and tomatoes (without tamarind and vegetables). 

My friend Shalini suggested me to use raw onions and coriander leaves along with ghee for topping which adds great taste to this recipe. You can drink/eat this sambar with raw onions as such even without mini idlis. This combination tastes soo good. Last year I conducted a small party at my home for Raksha’s birthday.

On that day, I made mini idli sambar, vermicelli pulao and curd rice along with corn cheese balls , chips,  ice cream and gulab jamun. This mini idli sambar was a super hit among my friends and kids. Everybody asked for second serving and the whole sambar bowl got emptied quickly. I was thinking to share this recipe in my blog for long time. But I couldn’t. At last I made it yesterday just for blogging sake. It came out really well. Sendhil liked it a lot. 

For parties, you can make it in bulk quantity easily if you have mini idli stand with 3 plates and you can serve them hot anytime by reheating the sambar. 

Friends, do try this kids favorite ghee sambar idli during this vacation and take the credits from your family members. Lets see how to make this mini idli sambar recipe in detail.

Mini idli sambar recipe

How to make  hotel style 14 idli sambar/ghee sambar idli recipe.

Cuisine: Indian

Category: Breakfast

Serves:  2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

For idli Idli dosa batter - 2 cups Rice flour -1.5 tsp( optional) Water & salt - add only if needed Oil - to grease Ghee - to serve For sambar Toor dal - 1/2 cup Turmeric powder - 1/8 tsp Hing/Asafetida – 2 pinches Cooking oil - few drops Ripe tomatoes - 3 nos ( Do not chop) To roast & grind Cooking oil - 1 tsp Dhania/Coriander seeds - 2 tsp Chana dal - 1 tbsp Red chillies - 2 nos Methi seeds - 1/4 tsp Grated coconut - 2 tbsp ( 2 small finger size pieces) To saute in oil Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Jeera/Cumin seeds - 1/2 tsp Hing - few pinches Small onions - 10 nos Curry leaves - few Sambar powder - 1/2 tsp Salt & water - as needed Jaggery – a small piece For topping Coriander leaves - for topping Finely chopped big onion - 1 no ( for topping) Ghee - few tsp to drizzle on top

HOW TO MAKE MINI IDLI SAMBAR - METHOD

Pressure cook toor dal adding turmeric powder, hing, whole ripe tomatoes( I don’t chop tomatoes because dal may not turn mushy) and a drop of cooking oil.  Cook for one whistle in very low flame adding 2 cups of water (If you wish, You can add drumstick and other vegetables in a bowl and cook separately inside the cooker). Remove the lid and mash the dal with tomatoes using a whisk. Peel and chop onions. Heat oil in a kadai and roast all the ingredients given under “to roast and grind” in medium flame till the dals turn golden. Make sure u don’t burn the dhania seeds. Lastly add the coconut , mix well and switch off the flame.  If using pieces of coconut, just add it at the beginning and roast it along with dals. Grind everything to a fine powder and set aside. Mix this powder with the cooked & mashed dal. In the same kadai, heat oil and temper mustard, jeera. Saute small onions, curry leaves. Add a cup of water, sambar powder, required salt, jaggery, turmeric powder, hing and cook the onions well. Add the cooked dal + ground masala powder mixture to the sambar and add 1/2 cup of water to adjust the consistency. Boil well for few minutes till you get a nice aroma. Switch off the flame and garnish with coriander leaves. Transfer the sambar to a vessel and add 2 tsp of ghee. Keep it closed and give a standing time of 30 minutes to 1 hour for all the taste to blend well. To make mini idlis, take 1 cup of idli batter and add 1 tsp of rice flour if you want to thicken the batter. Mix well . Grease the mini idli stand with oil and spoon the batter in each hole. Steam in idli pot for 10 minutes till they are done. Keep it in a hot box/ Casserole till serving. While serving, reheat the sambar. Take a small bowl and pour 2 ladleful of sambar. Put the idlis, add few tsp of ghee, finely chopped coriander leaves, onions and serve hot. Enjoy !

Note

I have not used vegetables here. If you wish to add some veggies, take the chopped carrot, drumstick, potato in a small bowl and pressure cook with dal by keeping the bowl inside the cooker. You can also saute the finely chopped tomatoes along with onions instead of pressure cooking with dal. Adding jaggery gives a nice sweet taste to sambar. U can replace the jaggery by adding few pumpkin pieces to add natural sweetness. If you want to make this sambar in a simple way without grinding masala, add 1 tsp of sambar powder and 1/2 tsp of red chilli powder while cooking onions.

Try this yummy mini idli sambar for your kids during this vacation and make them happy.

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Very good recipes Tags: mini idli sambar recipe, mini idli sambar, ghee sambar idli, ghee sambar idly, 14 idli sambar, 14 idli sambar recipe, breakfast recipes, South Indian breakfast recipes tamil

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KUMBAKONAM KADAPPA RECIPE/கும்பகோணம் கடப்பா-SIDE DISH FOR IDLI DOSA

Kumbakonam Kadappa as the title says, it is a very famous side dish recipe for idli, dosa in Kumbakonam, Thiruvarur & Thanjavur district, Tamil nadu. It tastes more like kurma but its consistency is between sambar and kurma. I have tasted this once in Sendhil’s uncle’s house in Kumbakonam.

Long back I tried two versions & posted here too. But this recipe is the authentic, restaurant style one from Chef, Master Ravi of  the famous “Vaasan cafe”, Thiruvarur, Kumbakonam. I took this recipe from Aval vikatan Magazine. Last month I prepared this when my in-laws were here. We all loved it & relished with idli. I have tried this many times after that.

The color of kadappa is usually white. In some hotels/restaurants, they make with or without tomato, carrot. Even the recipe given the book had carrot and tomato. So I tried two versions. Hope U can find the difference in color in pictures. Do try any based on your liking. I am sure you’ll love this mildly spiced, kurma like gravy for idli, dosa. Procedure seems a bit lengthy. But its worthy to try. Lets see how to make restaurant style kumbakonam kadappa recipe with step by step pictures.

Kadappa with tomato & carrot

Kumbakonam/Thanjavur kadappa recipe

Kumbakonam/Thanjavur kadappa recipe - Authentic recipe from a chef. A tasty side dish for idli,dosa!

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

INGREDIENTS
1 cup - 240ml

To pressure cook Yellow moong dal - 1/4 cup Potato - 1 no Water - as needed Oil - a drop To powder Cinnamon - 1 inch piece Fennel - 1/2 tsp Garlic cloves - 5 nos To saute Oil - 1 tsp Green chilli – 4- 5  Fried gram dal /Pottukadalai – 2 tsp To grind with above Grated coconut - 1/4 cup Khus-Khus/Poppy seeds - 1 tsp Soambu/Fennel seeds - 1 tsp Garlic cloves - 5 nos Ginger - 1 inch piece To temper & saute Oil - 2 tbsp Cloves - 2 nos Biryani leaf / bay leaf - 1 no Star anise - 1 no Small onion - 10 nos OR Big onion - 1  Garlic cloves - 10 nos Tomato – 1 no (optional) Curry leaves - few Carrot - 1 no (small,optional) Mint, coriander leaves - 2 tbsp Lemon juice - few drops

HOW TO MAKE KADAPPA - METHOD

Pressure cook moong dal adding required water & a drop of oil. Keep a whole potato inside it. Cook them for one whistle in low flame. Remove, peel the potato skin & cut into cubes. Mash the dal & set aside. In a kadai, heat a tsp of oil & saute the green chillies & fried gram dal. Take this in a mixie jar & add grated coconut, ginger, garlic cloves, poppy seeds & fennel seeds. Grind everything to a smooth paste adding required water. Set aside. Crush the cinnamon, fennel & garlic cloves & set aside. In the same kadai, heat 2 tbsp of oil. Saute cloves,star anise,cardamom and biryani leaf. Now add the crushed cinnamon powder. Then add onions, garlic cloves & saute till transparent. Now add tomatoes & saute for a minute. No need to become mushy. Adding tomato & carrot is optional. Add sliced carrots, saute well. Add water to cook the carrots and cover cook for few minutes. After the carrots are cooked well, add the ground coconut paste and cooked moong dal. Boil for sometime. Check for salt. Add the potato cubes, allow the gravy to boil till thickens slightly.  Before removing, add the chopped coriander and mint leaves. Give one boil and switch off the flame. Add lemon juice and Serve with hot idlies !

I served it with Oats Barely idli !

Note

This gravy would thicken after it cools down.So make it slightly watery. Adding tomato & carrots are optional. I have not seen them in the kadappa I tasted in kumbakonam restaurants. But I added as it was mentioned in the recipe. To make it white, omit tomato & carrots. Add more green chillies if you want it more spicy.

Enjoy this Kumbakonam kadappa for idli,dosa with  Kumbakonam degree coffee !

Technorati Tags: Kumbakonam kadappa recipe,Thanjavur kadappa recipe,Thiruvarur kadappa recipe,Kadappa,Kadappa recipe,Side dish for idli,dosa

Very good recipes Tags: Side dishes, Gravies, Dal, South Indian gravies, Indian recipes

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Thakkali Sambar - Instant Tomato Sambar Without Coconut, dal For Idli

  

I learnt this instant tomato sambar recipe / Thakkali sambar for idli without dal and coconut from my mom. This is our family's all time favourite sambar. Its very simple to do and its made without cooked dal & coconut. Sambar onions, hing and coriander leaves are the star ingredients. This sambar should be served adding sesame oil / gingely oil. It gives a nice taste and flavour. So add gingely oil on top of sambar before you eat . I have used Bangalore tomatoes here. Please adjust the quantity of green chillies based on the Tamil nadu tomato you use. Try this easy, instant tomato sambar for idli, you’ll like it for sure. It tastes similar to tomato soup with sauteed onions ;)

If interested , check out  my

Tomato sambar with coconut for idli

Tomato brinjal sambar for idli

Spicy sambar for dosa  

Tomato sambar for Idli Without coconut, dal

Tomato sambar / thakkali sambar without coconut, dal for idli dosa.

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

Ripe Tomato – 5 nos Green chilli – 5 -7 nos (Use 7 for spicy sambar) Hing / Asafetida – 1/4 tsp Turmeric powder – A pinch Salt & water – as needed To temper Oil – 1.5 tbsp Mustard seeds – 1 tsp Urad dal – 1/2 tsp Sambar onion – 3/4 - 1 cup ( finely chopped ) Coriander leaves – a quarter bunch chopped for garnishing (must)

METHOD

Heat a tsp of oil in a pan and saute the slitted green chillies for a while till the skin shrinks. Cook the tomato and the green chilli with required water and let it cool. It should be well cooked ( Usually My mom pressure cooks it) Filter the cooked water and grind the tomato, green chillies to a smooth paste adding the cooked water after it cools down. Add salt , turmeric powder and 1/4 tsp of hing to the paste and set aside. Chop the onions finely. Heat 1.5 tbsp of oil in a kadai and season with mustard seeds and urad dal. Now add the chopped onions and saute till they are transparent. Add the cooked tomato water. Give a boil.. Finally add the ground paste and add the remaining water, salt.(This sambar should be slightly watery. ) Sprinkle few chopped coriander leaves and give a boil. Switch off the flame and garnish with the remaining coriander leaves. NB: Please don't try this sambar without coriander leaves. You wont get the exact flavour and taste. Also small onion gives a special flavour to this sambar. So we don't use big onions. Please don’t use curry leaves in this recipe. It will change the flavour of this sambar. Enjoy !

Tasty tomato sambar is ready to serve hot with idlis !! Top with sesame oil / Gingely oil.
It tastes divine !!!

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