Simple Tomato and Onion Sambar for Rice and Dosa

This is easy and quick sambar prepared with ripe tomatoes, onions, ginger - garlic and spices. Ideal side dish for rice, dosa and even for idli. Spicy and no lentil, authentic South Indian style sambar recipe. Extremely simple without any fancy vegetables in it and with different type of home ground spice mix. Can be done in a jiffy but tastes divine.

Use of onions and garlic makes this dish more flavorful.

1. In a frying pan dry roast 1/4 teaspoon of methi or fenugreek seeds, 2 teaspoons of coriander seeds, 1 teaspoon of cumin seeds and 2 teaspoons of rice (you can use sona masoori or dosa rice).
2. Fry in low flame for 3-4 minutes or until cumin seeds starts to splutter.
3. Add 1/2 teaspoon of whole black peppers and 1/4 teaspoon of hing or asafoetida.
4. Fry in low flame for 2-3 minutes. Switch off the flame and let it cool down completely.
5. After cooling down, transfer them to mixer jar and grind finely. Your spice powder for sambar is ready.
6. Wash and chop 2-3 medium sized tomatoes and slice 1-2 onions. Peel the skin of 4-5 cloves of garlic, crush 1 inch long fresh ginger and keep aside.
7. In a frying pan or vessel, heat 2-3 teaspoons of cooking oil. Add chopped onions, crushed ginger and peeled garlic cloves. Fry in medium flame till onion turns golden brown and raw smell of ginger and garlic goes away.
8. Add chopped tomatoes, 1-2 strings of fresh curry leaves and 1/2 teaspoon of turmeric powder. Mix and fry in medium flame for 2-3 minutes.
9. Add 1-2 teaspoons of red chili powder and salt to taste. Mix and saute for 1 minute. Add 1/2 cup of water (or as required). Close the lid and cook till tomatoes turns mushy.
10. After tomatoes are cooked properly, add prepared ground spice powder, mix and cook for 1 minute. Stir in between to avoid burning.
11. Add 1-2 cups of water or as required to get the consistency of sambar you need. Boil in low flame for 4-5 minutes or till you get the desired consistency. Switch off the flame.
12. Garnish with finely chopped fresh coriander leaves.
13. Serve hot with rice, dosa or with idli.

1. Ghee can be used for tempering instead of oil.
2. You can add tamarind juice for extra sourness. If using, cook it well else the rawness of the tamarind will remains in the sambar. But don't use tamarind if your tomatoes are too sour.
3. Adjust the consistency of sambar as per your choice.
4. You can use big red, white onions or shallots for this recipe.