Sambhar is one of a staple food in south Indian house
holds. We usually prepare different type of sambhar for tiffin and Rice. Yes.,tiffinsambhar is the one which we serve as side dish for idly/ dosa , pongal, upma
etc.,
The sambhar which we prepare to accompany with white
rice is different.
Generally the tiffin sambhar is little runny than the
sambhar which is serves with white rice.
And one more special ingredient is fresh sambhar
masala powder.Already I have posted the sambhar powder recipe which take the
tiffin sambhar to the next level. Believe me and please try this and tell me how
it is.
The link for the sambhar masala powder is given below
, please check.
Already I have posted a traditional method of
preparing tiffin sambhar.
Please check the below link for the recipe.
In this post I am sharing another version of tiffin
sambhar which is such a easy recipe and can be prepared in few minutes. It can
be paired very well with idly ,dosa, pongal etc.,
It is prepared in pressure cooker and the taste is no
way lesser than the traditional one.
Ok now coming to the recipe.
ONE POT EASY TIFFIN SAMBHAR
SOAKING TIME: 10 MINS | PREPARATION TIME: 5 mins | COOKING TIME: 15 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SIDE-DISH
CUISINE: SOUTH INDIAN
SERVES: 4 PERSONS
INGREDIENTS:
To
make Sambhar:
4 tablespoon moong dhal
2
tablespoon thoor dhal
1
tomato
1
medium size onion
Few
curry leaves
Few
coriander leaves
1
tablespoon sambhar powder(Kuzhambu milagaai thool)*
1
tablespoon sambhar masala powder
½
teaspoon turmeric powder
¼
teaspoon asafetida
4
Green chillies
1
medium size tomato
1
medium size carrot
1
big gooseberry size tamarind
Water
as required (approx.4 cups)
salt as per taste(approx 2 teaspoon)
salt as per taste(approx 2 teaspoon)
To
temper
1
tablespoon oil
1
teaspoon mustard seeds
1
red chilli
*instead
of sambhar powder red chilli powder and coriander powder can be added
PREPARATION:
Chop the onion, tomato, carrot ,
potatoes roughly.
Soak tamarind in 1 cup of hot water for
minimum 5 minutes. Then extract the juice and keep it ready.
Finely chop coriander leaves and keep
it ready.
METHOD:
In a pressure cooker, take dhals and then rince them together in water
Then carrot, potato, onion, tomato, sambhar powder, salt, turmeric powder, green chillies.
Then carrot, potato, onion, tomato, sambhar powder, salt, turmeric powder, green chillies.
Add 2 cups of water and mix with a
ladle.
Close the cooker and pressure cook for
3 whistles.
Let the pressure to release.
Open the lid and mash every thing with
a ladle.
Then switch on the stove and then add
the tamarind water, Asafoetida and let it boil for 3 minutes.
Then add the sambhar masala powder and
mix well. Add hot water if rewuired to make the sambhar in right consistency.
Check for salt and let the sambhar to
boil for 1 to 2 minutes.
Finally switch off the stove and add
chopped coriander leaves.
The last step is tempering.
In a pan add oil and let it heat. Add the
mustard seeds and broken red chilli. Allow
the mustard to splutter.
Then switch off the stove and add the
curry leaves.
Add the tempering to the sambhar and
mix well.
Serve hot with idly, dosa, pongal, upma
etc.,
NOTES:
- While adjusting the consistency of the sambhar add only hot water, don’t add cold water or normal water.
- You can add the asfoetida powder in the terming oil oil too.
- Adding sambhar masala powder gives awesome flavor and taste to the sambhar.
- You can adjust the spiciness in the last level too by adding few more broken red chillies while tempering.
- Samhar powder and sambhar masala are different.
- Instead of sambhar powder red chilli powder and coriander powder can be added.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Soak tamarind in 1 cup of hot water for minimum 5 minutes. Then extract the juice and keep it ready.
In a pressure cooker, take dhals and then rince them together in water.
Then carrot, potato, onion, tomato, sambhar powder, salt, turmeric powder, green chillies, few curry leaves one by one.
Then carrot, potato, onion, tomato, sambhar powder, salt, turmeric powder, green chillies, few curry leaves one by one.
Add 2 cups of water and salt and mix with a ladle.
Close the cooker and pressure cook for 3 whistles.
Let the pressure to release.
Open the lid and mash every thing with a ladle.
Then switch on the stove and then add the tamarind water, Asafoetida and let it boil for 3 minutes.
Then add the sambhar masala powder and mix well. Add hot water if required to make the sambhar in right consistency.
Check for salt and let the sambhar to boil for 1 to 2 minutes.
Finally switch off the stove and add chopped coriander leaves.
The last step is tempering.
In a pan add oil and let it heat. Add the mustard seeds and broken red chilli. Allow the mustard to splutter.
Then switch off the stove and add the curry leaves.
Add the tempering to the sambhar and mix well.
Serve hot with idly, dosa, pongal, upma etc.,
Do try this recipe and please don’t forget to
give your feedback in comments.
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