Are you someone who always tries to think hard when it comes to making a side dish for Dosa? Yeah, I am one of you. But I have an idea for today so you don't have to break your head next time. A simple side dish for Dosa, this Kadappa sambar is different from the Thanjavur kadappa which is made with moong dhal and potato. With fresh ground spices and garnished with mint leaves this sambar is sure to be voted as your family's new favorite.
Ingredients:
Recipe source - MIL;
Serves - 3-4; Preparation time - 10 mins; Cooking time - 20 mins.
Besan / Chickpea flour - 3 heaped tbsp
Water - 3 cups
Turmeric powder - 1/2 tsp
Oil - 2 tsp
Onion - 1 cup, thinly sliced
Tomato - 1/4 cup, finely chopped
Mint leaves - a handful
Coriander leaves - a handful
Make a paste:
Ginger - 1" piece
Garlic - 3 cloves
Cinnamon - 1" piece
Cloves - 3
Fennel seeds / Sombu - 1 tsp
Poppy seeds / Kasakasa - 1 tsp
Green chillies - 2-4 (based on the heat of the chillies)
Method:
Mix the besan with 1 cup water and turmeric powder, set aside. Make a smooth paste of the spices under make a paste. Heat oil in saucepan and fry the onions until soft. Add the tomatoes with a pinch of salt. When the tomatoes become soft, add the ground spice paste and cook in medium flame for a couple of minutes or the raw smell of the paste vanishes. Now add the besan water with salt. Add 2 more cups of water and mix. Allow it to come to a boil and continue cooking in medium heat for about 15-20 minutes, until the besan cooks through and the raw smell of the besan disappears. Turn the heat off and add the chopped mint and coriander leaves. Cover and rest for 10 minutes. Serve hot with dosa.
Recipe source - MIL;
Serves - 3-4; Preparation time - 10 mins; Cooking time - 20 mins.
Besan / Chickpea flour - 3 heaped tbsp
Water - 3 cups
Turmeric powder - 1/2 tsp
Oil - 2 tsp
Onion - 1 cup, thinly sliced
Tomato - 1/4 cup, finely chopped
Mint leaves - a handful
Coriander leaves - a handful
Make a paste:
Ginger - 1" piece
Garlic - 3 cloves
Cinnamon - 1" piece
Cloves - 3
Fennel seeds / Sombu - 1 tsp
Poppy seeds / Kasakasa - 1 tsp
Green chillies - 2-4 (based on the heat of the chillies)
Mix the besan with 1 cup water and turmeric powder, set aside. Make a smooth paste of the spices under make a paste. Heat oil in saucepan and fry the onions until soft. Add the tomatoes with a pinch of salt. When the tomatoes become soft, add the ground spice paste and cook in medium flame for a couple of minutes or the raw smell of the paste vanishes. Now add the besan water with salt. Add 2 more cups of water and mix. Allow it to come to a boil and continue cooking in medium heat for about 15-20 minutes, until the besan cooks through and the raw smell of the besan disappears. Turn the heat off and add the chopped mint and coriander leaves. Cover and rest for 10 minutes. Serve hot with dosa.
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