Bombay sambar is a simple and easy sambar that can be done in no time. It is slight tangy and very light sambar that goes well with hot idly and dosai.
- 1 no – Onion ( chopped lengthwise thinly)
- 1 no – Tomato (chopped finely)
- 2 or 3 nos – Green chillies (slit it)
- 1 tsp – Ginger garlic paste
- 1/4 tsp – Turmeric powder
- 1 tbsp – Gram flour / Besan / Kadalai mavvu
- 1 tbsp – Coriander leaves chopped (for garnishing)
- Salt as needed
- 1 tbsp – Coconut oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram / Ulunthu
- 1/4 tsp – Cumin seeds
- 4 or 5 nos – Curry leaves
- 1 pinch – Asafoetida
- Mix gram flour in 4 to 5 tbsp of water without any lumps and set it aside.
- Heat oil in a pan, season with items given in the list for seasoning. Add onion and green chillies, saute until transparent.
- Add chopped tomatoes along with required salt until mushy. At this stage add turmeric powder along with 2 to 2 1/2 cups of water(depends on the consistency you want) and bring it to boil. Cook for 5 mins.
- Now add gram four mixture and cook for 5 to 10 mins. Garnish with chopped coriander leaves and switch off the stove. Simple Bombay sambar is ready and serve hot with idly and dosai.
- You can also add finely chopped brinjals and potatoes in this recipe.
- Gram flour should be mixed in water without any lumps.