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.
