Usually I prepare Sambar and serve only with Rice. But sometimes when I feel like preparing both Chutney and Sambar for Idli or Venn Pongal, I mostly end up making only Chutney and not sambar, as it takes more time.. Atlast, I found this method, a fusion of my Mom's method and mine, really quick and easy.
Vegetables ¾ cup (350ml cup)
Ripe Tomato (Medium) 2
Toor Dhal ¾ cup (200ml cup)
Sambar Powder 2 tbsp or to taste
Turmeric Powder ¼ tsp
Asafoetida crystal 1 / Asafoetida Powder 2 pinch
Water 4-5 tbsp (for Tamarind Juice)
Tamarind ‘Gooseberry’ size
Salt 1 ¾ tsp or to taste
Water 2-3 cups(350ml cup) (approx)
Mustard Seeds 1 tsp
Split Urad Dhal ½ tsp
Pearl Onions 5
Curry Leaves 4
Cut Vegetables into larger pieces. Need not cut Tomatoes.
Soak Tamarind in 4 tbsp of water only for 2 mins. Extract Juice.
Chop Pearl Onions and Coriander.
In a Pan, add Sambar Powder, Asafoetida Powder and Water. Allow to boil.
Meanwhile, cook Toor Dhal along with Turmeric Powder, Vegetables and Tomato in a Pressure Cooker. When done transfer it to the boiling water with Sambar Powder in the Pan and continue boiling. When it is almost ready, add Tamarind Juice and Simmer for 5 minutes.
Prepare the seasoning and pour it into the sambar when it is ready.
To do Seasoning:
Heat little Oil in a Pan. When hot, add Mustard Seeds. When they completely stop popping up, add Urad Dhal, Curry Leaves and Pearl Onions. Fry till the onions turn translucent. Switch off the flame. Add Coriander Leaves.
Avoid Vegetables like Brinjal, Raw/Unripe Mango, Okra/LadysFinger and Pumpkin in this method as they turn too soft.
Check out usual preparation of Sambar.