INGREDIENTS

Onions – 1
Green chillies – 3
Tomato – 1
Sambar powder – ½ tsp
Turmeric powder – ¼ tsp
Asafoetida – ¼ tsp
Fennel seeds (Saunf) – ½ tsp
Beasan (Channa dal flour) – 2 tbs
Oil – 1 tbs
Curry leaves – few
Coriander leaves – few
Salt to taste

MEHTOD

Cut the onion and tomato into small pieces and slit the green chillies.
Heat oil in a wok, add fennel seeds and curry leaves.
Add the onions, tomato and green chillies and sauté for a min.
Add sambar powder, turmeric powder, asafoetida and salt.
Add 2 cups of water and boil for 7 to 8 mins.
Mix the beasan flour in 2 tbs of water and add it to the sambar.
If it is not thick enough, add more besan mixed in water
Boil for 2 mins, garnish with coriander leaves and serve.

SERVING TIP

Pour the sambar on top of the idly or dosa along with sesame oil.