Bombay Sambar – Kadala Maavu Sambar – Besan Sambar – Bombay Chutney Recipe – How to make bombay Sambar – Instant Sambar Recipe – Quick Sambar Recipe – Bombay Sambar is a quick side dish for Idli Dosa made using Kadalai Maavu / Besan / Gram Flour. Every region has its own way of calling this dish, sometime call it sambar, while some even term it as chutney… back some we call it “maavu sambar” which is often prepared during dinner time as a quick side for idli dosa…. taste good with parotta too!
Keerai Sambar
Chettinad Pasi Paruppu Sambar – Moong Dal Sambar – Saiva Kuzhambu
HOTEL SAMBAR RECIPE – TIFFIN SAMBAR – SIDE DISH FOR IDLI-DOSA
Pottukadalai sambar
Murungakkai Sambar – முருங்கைக்காய் சாம்பார்
Instant Pot Sambar- Instant Pot Indian Recipes
Bombay Sambar
Instant sambar made with kadalai maavu / besan / chickpea flour.
Servings: 4
Ingredients
Ingredients – to temper
- 2 tablespoon Oil
- 1 teaspoon Mustard
- 1/2 teaspoon Fenugreek seeds
- 1/2 teaspoon Split black gram
- 1 teaspoon Cumin seeds
- 1 each Dry Red Chilli
- 1/2 teaspoon Asafoetida
- 5 leaves Curry leaves
Ingredients – optional
- 1/2 cup Boiled Potato roughly mashed
- 1 teaspoon Dry Coconut / Copra
Ingredients – to saute
- 10 each Baby Onion/ Shallots / Sambar Vengayam or use 1/2 cup chopped regular onions
- 1/4 cup Tomato chopped
- 1 each Green Chilli
- 1 teaspoon Ginger minced
- 5 small Garlic cloves crushed
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red Chilli powder
- 2 tablespoon Gram Flour/ Kadalai Maavu / Besan
- 1 teaspoon Salt or to taste
- 2 cups Water
- 3 each Curry leaves for garnish
- 1 tablespoon Coriander leaves chopped, for garnish
Instructions
- Heat oil and temper with mustard, split black gram, fenugreek, cumin, dry red chilli, asaforetida and curry leaves.
- Saute onion, green chilli, ginger, garlic and tomatoes for roughly 5 minutes over medium flame until the onion and tomatoes cook well.
- Add in turmeric, red chilli power and salt. Saute well to fry the masala powders.
- Add in Gram flour and saute for 3 minutes over low flame or until the raw smell settles.
- Now add in roughly mashed boiled potato at this stage. This step is optional , adds in veggie flavor as well texture to the sambar.
- Pour water and bring it to a rolling boil. You may add a little dry coconut of copra which again is optional, adds in flavor.
- Simmer until it reaches the right pouring consistency and switch off garnishing with chopped curry and coriander leaves.
- Serve it with Idli, dosa or poori.
Heat oil and temper with mustard, split black gram, fenugreek, cumin, dry red chilli, asafoetida and curry leaves.
Saute onion, green chilli, ginger, garlic and tomatoes for roughly 5 minutes over medium flame until the onion and tomatoes cook well.
Add in turmeric, red chilli power and salt. Saute well to cook the masala powders.
Add in Gram flour and saute for 3 minutes over low flame.
Make sure blend it with the masala without forming any lumps.
Fry well to get rid off the raw smell of the flour. This step is very important… otherwise you sambar will taste nothing but gram flour gravy.
Now add in roughly mashed boiled potato at this stage. Adding this is purely optional, blends in a little of veggie flavor to the gravy, also gives a velvety texture.
Fry to coat the potato with the masala.
Pour water and bring it to a rolling boil.
You may add a little dry coconut of copra which again adds in flavor. Again this is optional too… my trick to make it more flavorful.
Garnish with curry and coriander leaves.
Simmer until it reaches the right pouring consistency.
Serve it with Idli, dosa or poori. This Sambar has the tendency to thicken with time… adjust consistency with water while reheating.
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