Tiffin sambar recipe, how to make hotel style tiffin sambar recipe

I love idli sambhar combination .hence i search for a variation in the idli as well as sambhar .

recipes. 

sambhar is an integral part of South Indian cuisine and there are innumberable variations with  freshly ground sambhar powder or with stored sambhar powders.

Todays recipe is hotel style tiffin sambhar which we get in the hotels.

Points to note about tiffin sambhar

1.This sambar is always made with potato ,tomato and shallots. It gives the maximum flavour, every ingredient complimenting each other. But to increase nutrition you can add Other vegetables like carrot,beans, yellow pumpkin (parangikkai), drumstick and brinjal as per avialability.

2. In many homes, tiffin sambar is made with only moong dal while few others use a combination of two to three types of dals.

3.another point to note in this sambar – one is the freshly ground sambar powder, secondly a tsp of ghee and lastly a tsp of jaggery.

4.Vegetables are not essential for tiffin sambar except for shallots,potato and tomatoes.

5.This sambar should be with less tamarind, unlike our regular sambar. The tomato will give mild tanginess that is  just perfect

 It tastes awesome with mini idlis when drizzled with hot ghee.  Your kids will relish it and so will you

Ingredients

Toor dal - 1/4 cup (heaped)

Potato pieces - 1

Shallots(small onion) - 12

veggies chopped- 1 brinjal,carrot,2-3 beans,small piece of pumpkin

Green chilli - 2

Tomato – 2

Tamarind - small marble size

Turmeric - 1/4 tsp

Jaggery powdered - 1 tsp

Asafoetida - 1/8 tsp

Curry leaves - Few

Coriander leaves - 1 & 1/2 tblsp

Ghee - 1 tsp

Salt - 2 tsp (approx)

To roast

Channa dal - 3/4 tbslp heaped

Coriander seeds - 1 tbslp

Red chillies - 5

Fenugreek seeds - 1/2 tsp

raw rice - 1.5 tsp

curry leaves -5-6

Cumin seeds - 1/2 tsp

hing - half tsp

To Temper

Mustard - 3/4 tsp

Jeera - 1 tsp

Curry leaves - 1 sprig

Oil - 2 tsp

red chilli broken into pieces -2

Method

1.Pressure cook toor dal for 3-4 whistles, with 1 cup water, 2 pinches of turmeric, 2 pinches of asafoetida and few drops of oil. Mash the dal smoothly. Set aside

2.Mean while, roast the ingredients under ‘To roast’ table. You can roast everything together. But except jeera/ cumin seeds, which has to be added towards the end when the other ingredients gets the golden colour. Take care not to burn anything. Cool down and powder into a coarse powder. 

3.In a kadai, heat 1 tsp oil Add half of the asafoetida and give a quick stir. Add onions and fry till transparent.Add tomatoes, green chillies,veggies,potato pieces and fry for 1 or 2 minutes.. Now add few torn curry leaves,  salt, turmeric, ,1 cup water and bring to boil for 2 minutes

4.Add the sambar powder. Add it in a sprinkled way little by little with constant stirring to avoid any lump formation.  Then add the mashed dal. If the dal is too tight, add more water to loosen it before adding it to sambar.Now after adding the ground sambar powder and dal, the sambar tends to thicken. So you might be needed to add some 3/4 cup to 1 cup water to bring it to the right consistency.  once it starts boiling, as a final touch add the powdered jaggery and mix well.simmer for 2-3 minutes.

5.For tempering, heat ghee or oil in a small pan, add mustard seeds and allow to splutter. Add red chilis, curry leaves and asafoetida and saute for a few secs. Turn off flame and add the tempering to the simmering sambar and mix well.

6.Turn off flame, add coriander leaves or curry leaves and place lid. Do not open lid for at least 15-30 mts. serve with tiffins like idli, dosa, vada 

Tips :

• This sambar should be with less tamarind, unlike our regular sambar. The tomato will give mild tanginess that is not sharp
• You can use either tur dal or yellow moong dal or a combination of both the dals. 
• Vegetables are optional. The sambar is excellent with just shallots and tomatoes 
• Asafoetida is essential. It gives a unique flavor to the sambar.If pumpkin is not available, add more jaggery.Pumpkin adds sweetness to the sambar.
• Smells great even the next day
• Dont skip  the freshly ground sambar powder, secondly a tsp of ghee and lastly a tsp of jaggery.