There are many variations of sambar in the South Indian cuisine. Sometimes they are made with just one vegetable. As the name implies tomato sambar has tomatoes as the hero ingredient. In Tamil this sambar variant is called Thakkali Sambar as tomatoes are called thakkali. I make both Onion Sambar and tomato sambar regularly. Both of these two sambar varieties come handy when you do want to make sambar and there are no mix veggies at home. In this tomato sambar, I have used homemade Sambar Powder. You can use any good brand of sambar powder. I have made a puree of the tomatoes and added to the sambar. But you can also add chopped tomatoes. Onions can also be skipped in this sambar. Obviously, since tomatoes are added, the sambar has the tang of the tomatoes in it. This tomato sambar pairs very well with idli and dosa. Though you can also serve it with steamed rice.
How to make Tomato Sambar
Prep Work
- First soak 1 teaspoon tamarind in 3 tablespoons hot water for 15 to 20 minutes.
- After 15 to 20 minutes squeeze the soaked tamarind pulp. Filter using a small strainer and keep aside.
- Meanwhile when the tamarind is soaking, take 1.5 cups roughly chopped tomatoes in a mixer or blender jar.
- Puree the chopped tomatoes to a smooth consistency. Keep aside.
Cook Lentils
- In a bowl, rinse ⅓ cup tur dal (pigeon pea lentils) a couple of times and keep aside.
- Add the rinsed tur dal in a 2 to 3 litre stovetop pressure cooker together with the prepared tomato puree. Also, add ½ cup thickly sliced pearl onions or shallots or regular onions.
- Now add ¼ teaspoon turmeric powder and a pinch of asafoetida (hing).
- Add 1.25 cups of water.
- Mix very well.
- Now pressure cook everything for 8 to 10 whistles or 12 to 15 minutes on medium to high heat. When the pressure settles down on its own in the cooker, open the lid of the cooker. Mash the cooked lentils with a spoon.
Make Tomato Sambar
11. Keep the cooker with the cooked lentils, without its lid on a low to medium heat. Now add the prepared tamarind pulp to the lentils in the cooker. 12. Add 2 to 3 teaspoons of sambar powder or as required. 13. Season with salt as per taste. Mix very well. 14. Add 1.5 to 2 cups water to thin the consistency. You can add the amount of water as per your requirements. If serving with idli, you can make a slightly thin tomato sambar. If serving with steamed rice, you can make a slightly thick tomato sambar. 15. Mix very well. 16. Bring the sambar to a simmer and then add 1 or 2 slit green chilies. 17. Simmer the tomato sambar on a medium heat for a total of 10 to 12 minutes or till you get the desired consistency. Cover with lid and keep aside.
Tempering
- Heat 1 to 1.5 tablespoon of sesame oil or any other oil in a small pan. Add 1 teaspoon mustard seeds and crackle them. Keep the heat to a low while tempering.
- Then add 2 to 3 dry red chilies (broken and seeds removed), 1 sprig of curry leaves and a pinch of asafoetida (hing). Fry for a few seconds till the red chilies change color and the curry leaves become crisp.
- Pour the tempering in the tomato sambar inside the cooker. Cover with lid and keep aside for 5 minutes for the tempering flavors to infuse with the sambar.
- Serve tomato sambar hot with steamed rice or with idli or dosa. You can also garnish thakkali sambar with coriander leaves (cilantro) if you want. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Idli Sambar (Hotel Style) | Tiffin Sambar Arachuvitta Sambar Drumstick Sambar (Murungakkai Sambar) Brinjal Sambar | Kathirikai Sambar This tomato sambar from the blog archives first published in May 2016 has been republished and updated on 10 January 2022.
title: “Tomato Sambar Thakkali Sambar " ShowToc: true date: “2024-09-09” author: “Christopher Sparks”
There are many variations of sambar in the South Indian cuisine. Sometimes they are made with just one vegetable. As the name implies tomato sambar has tomatoes as the hero ingredient. In Tamil this sambar variant is called Thakkali Sambar as tomatoes are called thakkali. I make both Onion Sambar and tomato sambar regularly. Both of these two sambar varieties come handy when you do want to make sambar and there are no mix veggies at home. In this tomato sambar, I have used homemade Sambar Powder. You can use any good brand of sambar powder. I have made a puree of the tomatoes and added to the sambar. But you can also add chopped tomatoes. Onions can also be skipped in this sambar. Obviously, since tomatoes are added, the sambar has the tang of the tomatoes in it. This tomato sambar pairs very well with idli and dosa. Though you can also serve it with steamed rice.
How to make Tomato Sambar
Prep Work
- First soak 1 teaspoon tamarind in 3 tablespoons hot water for 15 to 20 minutes.
- After 15 to 20 minutes squeeze the soaked tamarind pulp. Filter using a small strainer and keep aside.
- Meanwhile when the tamarind is soaking, take 1.5 cups roughly chopped tomatoes in a mixer or blender jar.
- Puree the chopped tomatoes to a smooth consistency. Keep aside.
Cook Lentils
- In a bowl, rinse ⅓ cup tur dal (pigeon pea lentils) a couple of times and keep aside.
- Add the rinsed tur dal in a 2 to 3 litre stovetop pressure cooker together with the prepared tomato puree. Also, add ½ cup thickly sliced pearl onions or shallots or regular onions.
- Now add ¼ teaspoon turmeric powder and a pinch of asafoetida (hing).
- Add 1.25 cups of water.
- Mix very well.
- Now pressure cook everything for 8 to 10 whistles or 12 to 15 minutes on medium to high heat. When the pressure settles down on its own in the cooker, open the lid of the cooker. Mash the cooked lentils with a spoon.
Make Tomato Sambar
11. Keep the cooker with the cooked lentils, without its lid on a low to medium heat. Now add the prepared tamarind pulp to the lentils in the cooker. 12. Add 2 to 3 teaspoons of sambar powder or as required. 13. Season with salt as per taste. Mix very well. 14. Add 1.5 to 2 cups water to thin the consistency. You can add the amount of water as per your requirements. If serving with idli, you can make a slightly thin tomato sambar. If serving with steamed rice, you can make a slightly thick tomato sambar. 15. Mix very well. 16. Bring the sambar to a simmer and then add 1 or 2 slit green chilies. 17. Simmer the tomato sambar on a medium heat for a total of 10 to 12 minutes or till you get the desired consistency. Cover with lid and keep aside.
Tempering
- Heat 1 to 1.5 tablespoon of sesame oil or any other oil in a small pan. Add 1 teaspoon mustard seeds and crackle them. Keep the heat to a low while tempering.
- Then add 2 to 3 dry red chilies (broken and seeds removed), 1 sprig of curry leaves and a pinch of asafoetida (hing). Fry for a few seconds till the red chilies change color and the curry leaves become crisp.
- Pour the tempering in the tomato sambar inside the cooker. Cover with lid and keep aside for 5 minutes for the tempering flavors to infuse with the sambar.
- Serve tomato sambar hot with steamed rice or with idli or dosa. You can also garnish thakkali sambar with coriander leaves (cilantro) if you want. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Idli Sambar (Hotel Style) | Tiffin Sambar Arachuvitta Sambar Drumstick Sambar (Murungakkai Sambar) Brinjal Sambar | Kathirikai Sambar This tomato sambar from the blog archives first published in May 2016 has been republished and updated on 10 January 2022.
