Manjal Sambar | A Quick Tiffin Sambar with Besan

Manjal Sambar – interesting name huh? Manjal means yellow in Tamil. Yes, it literally translates to yellow sambar. This sambar is prepared with besan and sambar podi without any dal and tamarind and with no or less veggies and it can be prepared in less than 30 minutes. This is great side for all the tiffin items, be it dosa or idli or upma. This goes well even with poori too. Check out my other tiffin sambar recipe with moong dal and pressure cooker sambar recipe with masoor dal for tiffins. This is a mix between the Kuzhambu and poori masala.

I learnt this recipe from my cousin and she prepares this sambar/gravy for idli without any sambar powder but only with shallots, garlic, green chili, besan and of course turmeric. The addition of fennel seeds during tempering adds an unique flavor to this recipes and makes it perfect for any tiffins. I just modified a bit with spices and veggies according to our preference and this is one of the staple recipes in our household. I don’t know why it took so long for me to post this super simple recipe. Better later than never huh?     TiffinSambar

I always have grated carrots in my fridge. When I can’t prepare curry or kootu, my togo option is the carrot salad. So I have grated carrot always in stock. Zucchini, Peas and grated carrots gets cooked faster and goes well in this sambar. Other veggies can be used but then it takes longer time to cook. Also I don’t use tomatoes for this sambar. But again, cooking is an art and sky is the limit. You can mix and match according to your preferences. :-)

Without any delay, here is the quick sambar recipe,

Ingredients:

  • Chopped Onion – 1/4 cup or Shallot – 5
  • Garlic Cloves – 3 to 4
  • Grated Carrot – 1
  • Sambar Podi – 1/2 tsp
  • Green Chillies – 2
  • Besan / Kadalai Maavu – 2 heaped tbsp
  • Water – 2 cups
  • Turmeric – 1 tsp
  • Salt – 1 tsp heaped
  • Cilantro – for garnish
  • For Tempering:
  • Oil – 1 tbsp
  • Mustard Seeds – 2 tsps
  • Curry leaves – 1 strand
  • Fennel Seeds – 1 tbsp
  • Hing – 1/4 tsp

Prep – Work

  • Chop the onion, green chillies and garlic into small pieces.
  • Grate the carrot and if using zucchini chop them into small pieces.
  • Mix the besan with 2 cups of water and set aside. Make sure there no lumps. Sifting the flour helps.

Steps:

  • Heat the kadai and add oil.
  • Once the oil is hot, add mustard seeds, fennel seeds and hing.
  • As they start to splutter add the chopped green chillies and curry leaves and fry for 30 seconds.
  • Now add the chopped onion and cook until it turns translucent.

ManjalSambarStep1

  • At this stage add the grated carrots and also salt and mix well.
  • Let it cook for 3 to 4 minutes and now add turmeric powder and sambar powder. 

ManjalSambarStep2

  • Mix well and add the besan mix.
  • Check for salt at this stage and if required adjust according to your preference.

ManjalSambarStep3

  • Let it simmer and bring it to one boil. By now it the sambar will slowly thicken.
  • If you want thick consistency, allow it for second boil if not turn off the heat and that’s it. 

BesanSambar

Quick yummy yellow sambar is ready. Garnish with cilantro or curry leaves and serve hot with any tiffin.

Notes:

  • Adjust the besan and water according to the consistency you prefer.
  • Same with the chillies and salt. Either you can add more chillies and skip sambar podi or increase sambar podi and use just one green chilly.
  • Carrots, Zucchini, mushrooms can be added in this sambar.
  • Turmeric takes it time to ooze out its color. So when you add the besan it won’t look yellow right away. :-)

QuickSambar

Manjal Sambar | A Quick Tiffin Sambar with Besan
This sambar is prepared with besan and sambar podi without any dal and tamarind and with no or less veggies and it can be prepared in less than 30 minutes.
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Chopped Onion - 1/4 cup or Shallot - 5
  2. Garlic Cloves - 3 to 4
  3. Grated Carrot - 1
  4. Sambar Podi - 1/2 tsp
  5. Green Chillies - 2
  6. Besan / Kadalai Maavu - 2 heaped tbsp
  7. Water - 2 cups
  8. Turmeric - 1 tsp
  9. Salt - 1 tsp heaped
  10. Cilantro - for garnish
For Tempering
  1. Oil - 1 tbsp
  2. Mustard Seeds - 2 tsps
  3. Curry leaves - 1 strand
  4. Fennel Seeds - 1 tbsp
  5. Hing - 1/4 tsp
Instructions
  1. Prep - Work
  2. Chop the onion, green chillies and garlic into small pieces.
  3. Grate the carrot and if using zucchini chop them into small pieces.
  4. Mix the besan with 2 cups of water and set aside. Make sure there no lumps. Sifting the flour helps.
Steps
  1. Heat the kadai and add oil.
  2. Once the oil is hot, add mustard seeds, fennel seeds and hing.
  3. As they start to splutter add the chopped green chillies and curry leaves and fry for 30 seconds.
  4. Now add the chopped onion and cook until it turns translucent.
  5. At this stage add the grated carrots and also salt and mix well.
  6. Let it cook for 3 to 4 minutes and now add turmeric powder and sambar powder.
  7. Mix well and add the besan mix.
  8. Check for salt at this stage and if required adjust according to your preference.
  9. Let it simmer and bring it to one boil. By now it the sambar will slowly thicken.
  10. If you want thick consistency, allow it for second boil if not turn off the heat and that’s it.
  11. Quick yummy yellow sambar is ready. Garnish with cilantro or curry leaves and serve hot with any tiffin.
Notes
  1. Adjust the besan and water according to the consistency you prefer.
  2. Same with the chillies and salt. Either you can add more chillies and skip sambar podi or increase sambar podi and use just one green chilly.
  3. Carrots, Zucchini, mushrooms can be added in this sambar.
  4. Turmeric takes it time to ooze out its color. So when you add the besan it won’t look yellow right away. :-)
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

12 thoughts on “Manjal Sambar | A Quick Tiffin Sambar with Besan

    • Thanks a lot Jayashree and thanks for sharing the other name. As I mentioned my cousin prepares it without the sambar powder. Its just me who modified it.. ;-) ;-)

Comments are closed.