POTTUKADALAI SAMBAR/INSTANT TIFFIN SAMBAR

Pottukadalai sambar/Instant tiffin sambar is prepared easily without cooking dal and tamarind pulp extract, in few minutes. This instant sambar consistency should be thin as it is made especially as a side dish to serve for idly and dosa varieties. It tastes very delicious and comes handy for busy mornings/nights or when you have to whip up something quick for unexpected guests.

PREPARATION TIME : 10 minutes

COOKING TIME         : 15 minutes

INGREDIENTS : (serves 4 persons)

• Onion medium size                     - 2
• Tomato medium size                  - 2
• Green chillies                               - 5
• Pottukadalai/Bengal gram         - 1/4 cup
• Saunf/fennel seeds/sombu       - 1 spoon
• Turmeric powder                        - 1/2 spoon
• Red chilli powder                        - 2 spoons
• Mustard seeds                             - 1/2 spoon
• Urad dal                                        - 1 spoon
• Channa dal                                   - 1/2 spoon
• Jeera/cumin seeds                      - 1 spoon
• Curry leaves                                 - 6-8 leaves
• Oil                                                  - 2 spoons
• water                                             - 700 ml
• Salt

DIRECTIONS:

1. Get ready with all the ingredients.

2. Heat oil in a kadai. Add mustard seeds, jeera, urad dal, channa dal and curry leaves. Let them crackle.

3. Add finely chopped onions, salt and green chillies (slitted). Saute well, till the onion turns translucent.

4. Add finely chopped tomatoes and saute well, till the tomatoes turns soft and mushy.

5. Add turmeric powder and red chilli powder. Mix well.

6. Add 600 ml water and stir well.

7. Cover and cook for 10 minutes in medium flame.

8. Grind the pottukadalai and fennel seeds to a fine powder in a mixer.

9. Add 100 ml water to the prepared powder and whisk well, making sure there are no lumps.

10. Lower the flame add the prepared pottukadalai mixture to the kadai. Stir well. The sambar slightly thickens up.

11. Cook in low flame for 5 minutes or until the flavors are well absorbed. (Tip: Adjust the consistency as required with more water if needed.)

12. Remove from flame and Garnish with coriander leaves. 

ADDITIONAL TIPS:

=> The specified amount of spiciness is sufficient for me. If you need more or less spicy adjust the quantity of green chillies and red chilli powder accordingly.

=> Instead of red chilli powder you can also grind some roasted red chillies along with pottukadalai and fennel seeds.

=> You can also add some finely chopped veggies like potatoes and brinjal to this sambar while sauteing onions, to enhances the taste of the sambar.

=> Use sambar onions (small onions), for enhancing the taste of the sambar.