Description
This sambar made with kadalai maavu/besan. Goes well with idli and dosai.
| Ingredients | |
|---|---|
| 2 nos | Brinjal |
| 2 tbsp | Besan flour |
| 1 nos | Onion (cut lengthwise) |
| 2 cnt | Tomato (chopped) |
| 2 no | Green chillies (slit open) |
| 10 nos | Curry leaves |
| 1 tsp | Chilli powder |
| ½ tsp | Turmeric powder |
| 1 no | Red chilli |
| Salt (as per taste) | |
| 3 tsp | Oil |
| 5 cup | Water |
| 1 tsp | Mustard seeds |
| 1 tsp | Fenugreek |
| ¼ tsp | Asafoetida |
Instructions
Add 5 cups (approx. 500ml) water and besan in a bowl and mix by hand to avoid lumps. Keep aside.
Cut the brinjals into bite size pieces and soak in the water.
Heat oil in a kadai. Add mustard, when it splutters add fenugreek, red chilli (broken into two) and asafoetida one by one. Fry for few seconds. Now add onion and brinjal. Saute till they turn brown (7-8 minutes). Add tomatoes and g.chillies. Stir till the tomatoes become soft. Then add besan and water mix, red chilli powder, turmeric powder and salt.
In 10 minutes the sambar becomes thick and start to boil. When the sambar boils vigorously switch off the stove. Garnish with curry leaves
and cilantro.
Serve with idli or dosai.
Comments
14 responses to “Bombay sambar”
KAvi tried out this sambar for dinner.. came out too tasty..very easy to prepare too..thanks a lot..
hi kavi Nice receipe.i was in bombay for two years.The sambar would taste little sweet and sour also.I think some jaggery and tamarind or lime should also be added
Hi shamma, thank u. I don't have any idea about adding jaggery & tamarind….anyway thanks for ur tips…tc…
kavi.
I had no idea about this sambar till date. Awesome, Kavi… I’ll try it tonight itself n let you know…
Kavi, it was very yummy with idli and thengai chutney… thanks,pa
Hi kAVI,
Your recipe is excellent,very simple and tasty.
Thanks,
Viji
Thanks a lot Viji.
Kavi.
Your idlis look so white and nice. Can you share the idli ratio and any tips with us?
Thanks- Sujatha
Hi sujatha, My ratio for idli—Idli rice- 4 cups
Urad dhal- 1 1/4 cup
Fenugreek-1/2 tsp
Soak idli rice separately and urad & fenugreek seperately in water for 8 hour. If i soak in the morning 11:30 i'll grind in the night 7:30 or 8:00. Usually i grind in the night. First i grind urad and fenugreek till the batter become smooth. Then i grind rice coarsely(like rava). Mix it with salt. I use plastic container. Heat oven 350 degree for 2 minutes and keep the batter inside. Later 10'O clock i heat the oven again for 4 minutes(remove the container from oven) and keep the container inside. In the morning the batter will be ready. I use idli pan(idli paanai in tamil) with cloth. Thank you. Bye.
kavi.
Hai Abhi, Sure you'll like it. Try it and let me know. Happy new year.Kavi.
Kavi,
I tried your bombay sambhar yesterday, it came out really good. Easy and tasty recipe. Thanks for posting.
Happy New Year!
Hi Abhi, Thank you for your nice feedback.
Kavi.
Hai Abhi, Sure you’ll like it. Try it and let me know.
Kavi.
Kavi,
Nice recipe. I want to try this. I have not tried sambhar with besan, but I remember eating this type of sambhar in Bangalore and North India. Thank you for posting. Will try and let you know. Your pictures are tempting.
Happy New Year.