SOUTH INDIAN TIFFIN SAMBAR RECIPE -FOR IDLY/DOSA/PONGAL

TIFFIN SAMBAR RECIPE -FOR IDLY/DOSA/PONGAL

Tiffin sambar is a variety of sambar recipe which we specially prepare to serve along with idly or dosa. It goes very well with pongal also.

It is slightly differs from our normal sambar recipe which we served with rice.

This tiffin sambar will be slightly thinner than normal sambar and aromatic by using of the special freshly prepared sambar masala.

Please check the below link for sambhar masala.

• Sambar Masala Powder

Every one may follow different recipes. This is the method which we are using, My mom usually prepares like this only. But my mil’s version will be slight different. She won’t use fresh masala and all, her recipe is very simple. Will post her recipe too later.:)

on seeing the ingredient list it may look like length process, but it not that much difficult one. so do try this recipe and dont forget to tell me how it turns out for you.

Ok now coming to the recipe.
VIDEO RECIPE:

TIFFIN SAMBAR FOR IDLY/DHOSA

RECIPE TYPE: SIDE SIDH | CUISINE: SOUTH INDIAN |

PREPARATION TIME: 10 MIN | COOKING TIME: 30 MIN

SAMBAR MASALA POWDER RECIPE  CLICK HERE

                                                                               

METHOD:

Chop the onion length wise and peel the skin from the shallots(no need to chop) and keep aside.

Chop the carrots into small round pieces. Peel the skin of potatoes and chop into small pieces and keep aside.

In a pressure cooker add the dhals .

Add 1 tsp turmeric powder, 1 tsp asafetida, and potatoes. Add 2 cups of water. Close the lid and cook for 3 to 4 whistles.

 Once pressure releases mash the dhal well and keep aside.

In a pan add oil once it becomes hot add the mustard seeds, chana dhal, broken red chillies and sauté. 

Then add the sliced onion, shallots and sauté. Then add the curry leaves and green chillies and sauté till the onions becomes translucent.

Then add the tomatoes and carrots. Sauté for few minutes. No need to make tomatoes mushy, just sauté till it becomes little soft is enough.

Then add the tamarind extract mixed in 2 cups of water. Add remaining turmeric powder, asafetida, sambhar powder/red chilli powder and mix well. Close the lid and allow it to boil till raw small goes off. In this time carrots will be cooked well.

Then add the cooked and mashed dhal and freshly ground sambar powder and jaggery and mix well. Let it boil for few minutes. Then put some chopped coriander leaves and remove from heat.

Serve hot with idly /dosa.  

NOTES:

• You can add 2 or 3 pods of garlic while cooking the dhal.
• U can add carrot also while adding potatoes with the dhal, but there is a chance for carrots become mushy, so only I didn’t add.
• Otherwise you can cook the potatoes and carrots separately and add at last while adding dhal.
• Adding asafetida 2 times gives very nice flavor to the sambhar, so don’t omit.
• Adding chilli powder/sambhar powder is optional. You can omit this and add 1 or 2 more green chillies to adjust the spiciness. The amount of green chillies is depends on your spice requirement and the nature of chilli. My chillies are not so spicy. Remember the sambar masala will also be little spicy.
• So at the If you want more spice you can sauté 2 or 3 red chillies in sesame oil and can add, or add one more teaspoon of sambar masala powder.
• Don’t add more tamarind, because tomatoes will also give little sourness to the sambhar.
• You can add 2 or 3 springs of curry leaves at the end along with coriander leaves. This gives nice fresh flavor to the sambhar.
• Adding jaggery is purely optional. But it helps to balance the spiciness, and sourness of the sambhar. You can add a teaspoon of sugar instead of jaggery.
• You can make this sambhar little more thinner and can serve along with pongal and vada.
• You can add chopped brinjal also along with carrot.

Do try this recipe and please don’t forget to give your feedback in comments.

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