Tomato Sambar recipe made with homeground masala. Sambar recipe without tamarind. Perfect accompaniment for south Indian dishes. Recipe with step by step pictures.
Cook the lentils and tomatoes Boil the washed toor dal along with the roughly chopped tomatoes and 2 cups of water in a pressure cooker for 4 whistles. Remove the cooker from heat after the said time and allow the pressure from the cooker to settle naturally.
Mash the toor dal and the tomatoes. Set aside.
We will need to make a masala paste for the sambar. Here is what you will need. (This is a raw masala paste)
Grind all the ingredients for the masala along with half a cup of water to a smooth paste. Set aside.
Heat Indian sesame oil / gingely oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the curry leaves and asafoetida. Add in the chopped onions and saute for a couple of minutes.
Add in the ground masala sitting in the mixie to the pan. Wash the mixie jar with half a cup of water and add it back to the pan.
Add in the salt.
Add in half a cup of water and let the masala simmer for five minutes.
Now add in the cooked and mashed tomato – toor dal mixture to the pan.
Simmer for a few minutes. Remove from heat and add in the coriander leaves.
Serve hot with idli or dosa.
For the Masala
- 3 dry red chillies
- 1/3 cup coconut
- 1 teaspoon white poppy seeds ( khus khus / gasa gasa )
- 1 tablespoon fried gram
- 1 teaspoon fennel seeds
- 2 cloves
- 1/4 inch piece cinnamon
Other Ingredients
- 1/2 cup toor dal
- 3 Tomatoes, roughly chopped (preferably country tomatoes)
- 1 tablespoon Indian sesame oil / gingely oil
- 1/4 teaspoon mustard seeds
- 1 sprig curry leaves
- a pinch of asafoetida
- 1/4 cup onion, chopped
- 1 teaspoon rock salt
- 2 sprigs coriander leaves, chopped
- First boil the washed toor dal along with the roughly chopped tomatoes and 2 cups of water in a pressure cooker for 4 whistles. Remove the cooker from heat after the said time and allow the pressure from the cooker to settle naturally. Mash the toor dal and the tomatoes. Set aside.
- Grind all the ingredients for the masala along with half a cup of water to a smooth paste. Set aside.
- Heat Indian sesame oil / gingely oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the curry leaves and asafoetida. Add in the chopped onions and saute for a couple of minutes
- Add in the ground masala sitting in the mixie to the pan. Wash the mixie jar with half a cup of water and add it back to the pan.
- Add in the salt.
- Add in half a cup of water and let the masala simmer for five minutes.
- Now add in the cooked and mashed tomato – toor dal mixture to the pan.
- Simmer for a few minutes. Remove from heat and add in the coriander leaves.
- Serve hot with idli or dosa..
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Tamilnadu
For the Masala
- 3 dry red chillies
- 1/3 cup coconut
- 1 teaspoon white poppy seeds ( khus khus / gasa gasa )
- 1 tablespoon fried gram
- 1 teaspoon fennel seeds
- 2 cloves
- 1/4 inch piece cinnamon
Other Ingredients
- 1/2 cup toor dal
- 3 Tomatoes, roughly chopped (preferably country tomatoes)
- 1 tablespoon Indian sesame oil / gingely oil
- 1/4 teaspoon mustard seeds
- 1 sprig curry leaves
- a pinch of asafoetida
- 1/4 cup onion, chopped
- 1 teaspoon rock salt
- 2 sprigs coriander leaves, chopped
- First boil the washed toor dal along with the roughly chopped tomatoes and 2 cups of water in a pressure cooker for 4 whistles. Remove the cooker from heat after the said time and allow the pressure from the cooker to settle naturally. Mash the toor dal and the tomatoes. Set aside.
- Grind all the ingredients for the masala along with half a cup of water to a smooth paste. Set aside.
- Heat Indian sesame oil / gingely oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the curry leaves and asafoetida. Add in the chopped onions and saute for a couple of minutes
- Add in the ground masala sitting in the mixie to the pan. Wash the mixie jar with half a cup of water and add it back to the pan.
- Add in the salt.
- Add in half a cup of water and let the masala simmer for five minutes.
- Now add in the cooked and mashed tomato – toor dal mixture to the pan.
- Simmer for a few minutes. Remove from heat and add in the coriander leaves.
- Serve hot with idli or dosa..
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/thakkali-sambar-tomato-sambar-recipe/
Recipe for thattapayiru arisi paruppu saadam. A very kongu style rice dish made with cow pea and parboiled rice. Recipe with step by step pictures.
Another everyday quintessential dish from the kongu region is this Thattapayiru arisi paruppu saadam (cow pea rice). This dish is among the favorites of most households. Cow Pea imparts a very nice flavour to the rice. Parboiled rice / puzhungal arisi is the preferred rice in the region. Bits of coconut is added to the rice for texture along with onions, tomatoes, garlic and other spices. This dish is made with brown cow pea. It is fondly called as arisimparuppu -அரிசிம்பருப்பு in most homes.
Thatta payiru / cowpea is an ingredient very common in the Kongunadu region. Lentils like horse gram, green gram and cowpea is predominantly used everyday in regions around Coimbatore (Kongunadu). Cow pea is perfect for cultivation in poor dry conditions and it makes it an important crop for arid and dry regions where many other crops fail to grow. A seed can consist upto 25% protein making it a very important grain in the region. Its also a rich source of folic acid.
Here is the video of how to make Thattapayiru arisi paruppu saadam
Here is how to do Thattapayiru arisi paruppu saadam Parboiled rice / puzhungal arisi is what is used for this recipe. Soak the thattapayiru (preferably the country variety that is small) for atleast 5-6 hours. Soak the rice for one hour. Drain both the rice and lentil and set aside.
We use a combination of onions and shallots (Indian small onions) for this recipe. Chop the onions and shallots. Also slice the coconut into little bits. They add a very nice texture to the rice. Set aside.
While starting to cook, add 3 cups of water to the rice and dal mixture and keep it on a low flame. Let the rice and dal start simmering on a very low flame while we will get the masala fried and ready in the mean time. Let the flame be on low. Note: We are using 1 cup of rice and 1/3 cup of thattapayiru. For this quantity, we are using 3 cups of water for the whole recipe. Please note that down. Adding extra water might make the rice very mushy and the texture will become very soft. So heads up and caution on that!
Heat oil in a pressure pan / pressure cooker and add in the mustard seeds, dry red chillies and curry leaves. Add more dry red chillies (broken into half), if you want a spicy rice. Add in the onions, small onions and the garlic.
Add in the salt and saute for a good five minutes till the onions are cooked well and soft. The onions will start to brown. At this stage, add in the sliced coconut pieces.
Also add in the chopped tomatoes. Add in a teaspoon of kuzhambu milagai thool. If you do not have kuzhambu milagai thool, you can substitute it with sambar powder. Saute for 5 minutes.
The tomatoes will get cooked and become juicy.
Add in the simmering rice along with the water to the pressure cooker.
Mix well.
Cook the rice in a pressure pan for 3 whistles on medium flame. Remove from heat. Wait for the pressure from the cooker to release naturally. Do not omit this step!
Thattapayiru Arisiyum paruppum saadham is ready to be served! This dish is always ALWAYS served with hot ghee. Just add a teaspoon and mix and enjoy your meal!
- 1/3 cup thattapayiru , brown cowpea
- 1 cup parboiled rice / puzhungal arisi
- 2 tablespoon Indian sesame oil / gingely oil
- 1/4 teaspoon mustard seeds
- 3 dry red chillies, broken into pieces
- 2 sprigs curry leaves
- 1 onion, chopped
- 15 Indian small onions, shallots, sliced
- 5 cloves garlic
- 1 teaspoon salt
- 3 tablespoon sliced coconut pieces
- 1 tomato, chopped – preferably country tomato
- 1 teaspoon kuzhambu milagai thool (or) sambar powder
- Ghee while serving
- Soak the thattapayiru for 5-6 hours. Soak the rice for one hour. Drain both the rice and lentil and set aside. While starting to cook, add 3 cups of water to the rice and dal mixture and keep it on a low flame. Let the rice and dal start simmering on a very low flame while we will get the masala fried and ready in the mean time. Let the flame be on low.
- Heat oil in a pressure pan / pressure cooker and add in the mustard seeds, dry red chillies and curry leaves. Add more dry red chillies (broken into half), if you want a spicy rice. Add in the onions, small onions and the garlic.
- Add in the salt and saute for a good five minutes till the onions are cooked well and soft. The onions will start to brown. At this stage, add in the sliced coconut pieces.
- Also add in the chopped tomatoes. Add in a teaspoon of kuzhambu milagai thool. If you do not have kuzhambu milagai thool, you can substitute it with sambar powder. Saute for 5 minutes.
- The tomatoes will get cooked and become juicy.
- Add in the simmering rice along with the water to the pressure cooker.
- Mix well.
- Cook the rice in a pressure pan for 3 whistles on medium flame. Remove from heat. Wait for the pressure from the cooker to release naturally. Do not omit this step!
- Thattapayiru Arisiyum paruppum saadham is ready to be served! This dish is always ALWAYS served with hot ghee. Just add a teaspoon and mix and enjoy your meal!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 6 hours
- Cook Time: 30 mins
- Category: Main Diah
- Cuisine: Tamilnadu
