Kadalai Maavu Sambar, a delicious sambar that can be prepared in 10 mins with besan/bengal gram flour. It's one of the popular recipes from the road side shops across Tamil Nadu, India. In some places, it's also known as Bombay sambar and honestly i don't know the reason !
In our home, ST is a big fan of kadalai maavu sambar and often asks to make this sambar as a side dish for idli and dosa. Making this sambar from scratch would hardly take 10 mins so by the time of preparing the dosa / idli , this sambar will be ready.
This kadalai maavu sambar is a tiffin sambar and tastes great with all types of dosa varieties and idli varieties but not great for rice !
Related : How to make Lunch Sambar
Related : How to make Lunch Sambar
Kadalai Maavu / Besan
A couple of tbsp of besan/ kadalai maavu is enough for making this sambar for 2 to 3 people. Don't tempt to add more flour otherwise the sambar would be like porridge consistency and doesn't taste good.
For 1 tbsp of flour, it requires 1 cup of water for free flowing sambar and 1 tbsp of flour is enough for making sambar for one person. So keep this as guidance and add more or less of flour & water as per your need and liking.
Sambar powder
Sambar powder is the key to making this sambar. If you have followed me for a while, you might know that sometimes I make sambar without any sambar powder.
But for this sambar recipe, the flavor and taste depend greatly on the sambar powder. So use your favorite brand or home made sambar powder. I have used my homemade sambar powder.
My home made sambar powder doesn't have much chili in it ! If your sambar powder is spicy then reduce the amount of red chili powder in the recipe.
Tips for beginners to make delicious kadalai maavu sambar
- Make sure that the onions and tomatoes are soft before adding the besan mixture
- If you have cooked toor dal/ moong dal, add a tbsp or two to enhance the taste.
- Boiling the sambar for at least 5 mins is important to get rid of the raw smell of the spices.
- Adding a little amount of ghee truly elevates the taste and flavor. But it's totally optional.
Kadalai Maavu Sambar
Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Sambar | Recipe Cuisine: Indian
Recipe Category: Sambar | Recipe Cuisine: Indian
Ingredients
Kadalai maavu / Besan / Bengal gram flour - 2 tbsp
Onion - 1/4 cup(thinly sliced)
Tomato - 1/2
Green chili - 1
Water - 2 cups
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Sambar powder - 3/4 tsp
Salt - 1/2 tsp(or to taste)
Oil - 1 tsp
Cumin seed - 1/2 tsp
Mustard & urad dal - 1/4 tsp(each)
Curry leaves - few
Coriander leaves - few
Ghee - 1/4 tsp(optional)
Procedure
First cut the onions into thin slices, tomatoes into small pieces & slit the chili and keep everything ready. In a bowl, measure and add the besan and turmeric powder.
Next add the red chili powder, sambar powder and salt.
Add 1/4 cup of water first and make a thick paste and then add the remaining water and mix it well and keep aside until use. If the mixture has some lumps, you can filter it once.
Heat a kadai with oil, add the mustard, urad dal and cumin seed. Let the mustard and cumin splutter.
Then add the onions, chili and curry leaves with a pinch of salt. Saute for a min and then add the tomatoes, give a quick stir.
Add 1/4 cup of water and let it cook till the onions and tomatoes are soft.
Next add the besan mixture, mix well and bring to a boil. Keep the flame in medium and let it boil for 5 mins or until the raw smell goes off.
Finally add the chopped coriander leaves and ghee(if using) and switch off the flame.
Tasty Kadalai maavu sambar is ready. Serve it with idli or dosa.
Notes:
- This sambar tends to thicken a bit after it cools down.
- Highly recommend to use cumin for tempering in this recipe. It gives great flavor.
- Before coming into boil, stir the sambar often to avoid sticking at the bottom.
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