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Tiffin Sambar (Without Dal)

Quick and flavorful South Indian breakfast sambar made with onions, shallots, tomatoes, spices, and besan flour instead of traditional cooked dal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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Ingredients
  

For the Sambar

  • Onion – 1 small finely chopped
  • Tomato – 1 large chopped
  • Shallots – 10 to 15
  • Garlic – 4 cloves sliced
  • Green chilies – 2 slit
  • Curry leaves – 1 sprig
  • Coriander leaves – for garnish
  • Besan flour gram flour – 3 tbsp
  • Sambar powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Asafoetida – ⅛ tsp
  • Salt – to taste
  • Sugar – ½ tsp

For Tempering

  • Oil – 2 tbsp
  • Mustard seeds – ½ tsp
  • Urad dal – 1 tsp
  • Cumin seeds – ¾ tsp
  • Fenugreek seeds – ¼ tsp

Instructions
 

  • Heat oil in a kadai. Add mustard seeds and let them splutter. Add urad dal, fenugreek seeds, and cumin seeds. Sauté until the dal turns golden.
  • Add asafoetida, slit green chilies, curry leaves, sliced garlic, shallots, and chopped onions. Sauté until the onions turn soft and translucent.
  • Add chopped tomatoes and sauté for a minute.
  • Add turmeric powder, sambar powder, and salt. Mix well and cook for another minute.
  • Pour in 3 cups of water and bring the mixture to a rolling boil. Cook until the onions and shallots are tender and the raw smell of the spices disappears.
  • In a small bowl, whisk together besan flour and ½ cup water until completely smooth and lump-free.
  • Reduce the heat and slowly pour the besan slurry into the sambar while stirring continuously. The sambar will begin to thicken immediately.
  • Add another 3 cups of water (or adjust as needed) to reach your desired consistency. Mix well.
  • Simmer on low to medium heat for about 10 minutes, stirring occasionally, until the raw smell of the besan flour is completely gone. Add sugar and chopped coriander leaves. Give everything a final stir.
  • Switch off the flame and serve hot with idli, dosa, pongal, or medu vada.

Notes | FAQ

  • Adjust the water quantity to make the sambar thicker or thinner as desired.
  • While adding water to adjust consistency, you can use warm/hot water
  • The small amount of sugar balances the flavors and gives the sambar its classic tiffin-center taste.
  • For the best experience, serve over soft idlis with a spoonful of ghee.
  • Shallots / Pearl onions gives the best flavor to the sambar, so try not to skip that
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