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Tomato and Onion Sambar
Tomato and Onion Sambar

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We hope you got benefit from reading it, now let’s go back to tomato and onion sambar recipe. You can cook tomato and onion sambar using 11 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Tomato and Onion Sambar:
  1. Take 4 tomatoes, preferably slightly sour, chopped
  2. Get 2 green chilies, chopped
  3. Get 1 medium sized onion, cubed
  4. Provide 1 tsp mustard seeds
  5. Get 1/8 tsp fenugreek seeds/methi
  6. Take 1/2 tsp hing/asafetida powder
  7. Provide Few sprigs curry leaves
  8. Use 1 tbsp sambhar powder (homemade or store bought)
  9. Use to taste Salt
  10. You need 2 tbsp ghee or coconut oil
  11. Get as required Finely chopped coriander leaves or cilantro for garnishing
Instructions to make Tomato and Onion Sambar:
  1. Blend tomatoes, chopped green chilies and onions to a coarse puree; not too fine; you need a bit of texture in the sambhar.
  2. Heat oil or ghee in a deep saucepan or kadhai and once hot, add the mustard seeds. - When the seeds start to splutter, add the methi seeds, curry leaves and hing. Fry on medium heat for a few seconds. - Tip in the tomato-onion puree along with some water, depending upon how thick or thin you want your sambhar.
  3. Add sambhar powder and salt to taste along with a pinch of sugar (to balance the acidity and sourness of the tomatoes) and mix well.
  4. Bring to a boil and once it comes to a boil, lower heat and simmer for 5 minutes.
  5. Remove from heat, garnish with chopped cilantro and serve hot with idlis (steamed rice-lentil cakes), dosas (rice-lentil savory crepes) or even parathas or puris. This tastes excellent with hot steamed rice with a vegetable stir fry on the side! - - Enjoy!
  6. This quick tomato sambar tastes best with country tomatoes; these are a bit sour and juicy and perfect to use in this side dish. If you cannot find it, use the regular tomatoes and just add a bit of tamarind paste or pulp or squeeze a tsp of lemon juice after removing from heat. - Blend the puree fine or coarse, depending upon your preference. - For extra texture, fry half onion in the seasoning before adding the puree and then make sambhar.

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