Thakkali Sambar, Tomato Sambar Recipe – Kannamma Cooks (2024)

Tomato Sambar recipe made with homeground masala. Sambar recipe without tamarind. Perfect accompaniment for south Indian dishes. Recipe with step by step pictures.

This everyday very unique tomato sambar made in the kongunad region is a perfect accompaniment for idli and dosa. This recipe is very unique as the masala paste used is unlike any other masala paste usually made for the regular sambar. Spices like fennel seeds, poppy seeds and cinnamon are added. They are not over powering but very subtle and adds a nice flavor to the sambar. There is no tamarind in this recipe. A home ground masala of fresh shredded coconut along with spices is added to the sambar. This recipe is from my friend Aruna’s aunt , Mrs Sharada. She lives in a small village called Krishnapuram near Coimbatore. If you need to go to her place, you need to take a mini bus. Town buses still do not ply to the village. Its recipes like these I want to document from the region and I am so happy to share this today. This is an excellent sambar if I say so myself. Please do try at home..
Note: There is no vegetable added to the sambar in the original recipe. But vegetables like drumstick, pumpkin will work fine.

Cook the lentils and tomatoes
Boil the washed toor dal along with the roughly chopped tomatoes and 2 cups of water in a pressure cooker for 4 whistles. Remove the cooker from heat after the said time and allow the pressure from the cooker to settle naturally.

Mash the toor dal and the tomatoes. Set aside.

We will need to make a masala paste for the sambar. Here is what you will need. (This is a raw masala paste)

Grind all the ingredients for the masala along with half a cup of water to a smooth paste. Set aside.

Heat Indian sesame oil / gingely oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the curry leaves and asafoetida. Add in the chopped onions and saute for a couple of minutes.

Add in the ground masala sitting in the mixie to the pan. Wash the mixie jar with half a cup of water and add it back to the pan.

Add in the salt.

Add in half a cup of water and let the masala simmer for five minutes.

Now add in the cooked and mashed tomato – toor dal mixture to the pan.

Simmer for a few minutes. Remove from heat and add in the coriander leaves.

Serve hot withidliordosa.

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