WHAT IS TIFFIN SAMBAR | besan sambar?
Sambar is one of the most popular traditional south Indian dishes. No dal no tamarind sambar.
What kind of vegetables can I use? Sambar consistency Ingredients Recipe with step-by-step pictures Vegetable fried rice Video recipe
WHAT TASTES BEST WITH kadala maavu SAMBHAR?
Sambhar plays a key role in South Indian cuisine. This particular road Kadai style thanni sambar is a tasty side dish for south Indian varieties like Idli, Dosa, Pongal, and poori. It also tastes good with rice.
HOW MUCH WATER SHOULD I ADD for thanni sambhar?
It depends on your preferred sambar consistency. Add 4 cups of water for 2 tablespoon of besan flour. Adjust the extra water according to your preference
HOW MUCH SAMBAR POWDER SHOULD I USE for Bombay sambhar?
For hotel sambar, I prefer using chilli powder for color and sambhar powder for flavor. Adjust the amount according to your preference.
WHAT KIND OF VEGETABLES CAN I USE?
Drumstick, capsicum, and brinjal taste best for road Kadai sambar. You can also use Yellow pumpkin, carrot, potato, sweet potato, etc. for sambhar.
SHOULD I ADD BOTH VARIETIES OF ONIONS?
Yes, both add a tasty flavor to the sambhar with kadalai maavu. Always cut the big onion into thin slices https://youtube.com/playlist?list=PL3zYDDQHDMSv97oLgWERm5k43BRbIuPEi
CAN I REDUCE TOMATOES?
Tomatoes give a good taste to the restaurant sambar so prefer adding more tomatoes. I prefer this sambar without tamarind. if you prefer adding tamarind reduce tomatoes accordingly.
SHOULD I ADD THE GHEE TEMPERING?
I generally use coconut oil for tempering and use little ghee towards the end. In our home, we prefer adding ghee while eating Pongal, etc. You can use ghee according to your choice
WHAT SHOULD BE THE CONSISTENCY OF THE SAMBHAR?
I prefer watery tiffin sambar. if you prefer thick sambar adjust the water accordingly
Can I prepare besan slurry and prepare sambar?
I prefer sauteeing besan then add hot water and prepare sambar as it helps for the flavor and easy lump-free mixing. you can also prepare slurry and boil sambar
Shelf life of sambar
Since we don’t add dal. Sambar stays good for a longer time. stays good for 2 days at room temperature.
Can I add extra besan if sambar is too watery?
If you add besan after boiling sambar it will taste raw. Add boiled potatoes to thicken the sambar.
For the Bombay sambar video recipe
KUZHAMBU RECIPES IN TMF
TAMARIND-BASED RECIPES IN TMF
Other Sambar varieties in TMF
Hotel-style recipes
Ingredients
1 tablespoon + 1 teaspoon Coconut oil 1 teaspoon sesame oil 1/2 teaspoon mustard seeds 1 big onion, thinly sliced 10 small onion few curry leaves 1/4 cup capsicum, diced 5 drumstick pieces 2 brinjal 4 big tomatoes, finely chopped 1/2 teaspoon turmeric powder required salt 1 teaspoon sambar powder 1/4 teaspoon chilli powder 2 tablespoon besan flour 4 cups hot water + extra as needed coriander leaves few Asafoetida generous portion jaggery few 1 teaspoon ghee
How to make Bombar sambar with step-by-step pictures
Firstly add 1 tablespoon of coconut oil and 1 teaspoon of sesame oil to a wide heavy-bottomed pan
Turn on the stove to medium flame and when the oil turns hot, add mustard seeds; let them splutter
Add onion, small onions, and curry leaves; mix well and saute till onion start to change color
Furthermore, add capsicum and saute till the raw smell goes off and the onion changes color
Add drumstick and mix well
Furthermore, add tomatoes and give a quick mix
Add brinjal; mix well and saute for 2 minutes
Furthermore, add turmeric powder and salt; mix well and saute till tomatoes turn mushy
Add green chilli, sambar powder, chilli powder; give a quick mix
Furthermore, add besan flour and mix well for 1 minute
Add 1 teaspoon of coconut oil; mix well and saute for 2-3 minutes on low flame. till raw smell goes off
Furthermore, 2 cups of hot water; mix well to make sure it is lump-free
Add 2 more cups of water; mix well and cook for 5 minutes
Furthermore, add coriander leaves, asafoetida, and jaggery; mix well
Add extra water according to your preferred sambar consistency; boil for 15 mins or until the raw smell goes off
Finally, add 1 teaspoon of ghee; mix well and turn off the stove
