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How To Make Hotel Style Tiffin Sambar
Cuisine:
Hotel style tiffin sambar perfectly pairs with idli and dosai and can be prepared easily at home to recreate the Tiffin sambar
Ingredients
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1/3 cup Moong dal/ Payatham paruppucan use in combination with tuvar dal too
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1/4 tsp Turmeric
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1 cup Water
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2 tsp Cooking oil
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1 small marble sized Tamarind
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Few Curry leaves
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1 tbsp Coriander leaves
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1/4 tsp Asafoetida
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To taste Salt
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VEGETABLES USED IN THIS TIFFIN SAMBAR
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10 ShallotsUse i medium sized onion if shallots are not available
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1 Tomato
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1 (medium sized) Potato
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1 Green chilly
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FOR THE SAMBAR POWDER
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2 tsp Bengal gram dal / Kadalai paruppu
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2 tsp Coriander seeds/Daniya
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1/2 tsp Fenugreek seeds
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2 Red chillies
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1/2 tsp Cumin seeds/Jeera
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1 tsp Oil
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1 tsp Jaggery
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FOR THE TEMPERING
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2 tsp Ghee
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1 tsp Mustard seeds
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1 Red chilly
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few Curry leaves
Directions
Hotel style tiffin sambar makes its appearance regularly in our breakfast menu. Our breakfast generally has idli, dosai, uthappam, Pongal, upma. So the search for the perfect accompaniment for this is always on. Hence, there is always a variety of chutneys, milagai podi and sambar in combination. There are a variety of sambar recipes that goes very well with the soft idli’s and dosai.
I have been making this sambar for some years now and did not realise that I have not yet blogged this. The other day my friend messaged me asking for a good sambar recipe. He was making dosai and needed the hotel style sambar for the same. So I thought why not blog about this recipe.
Hotel Style Tiffin Sambar
The tiffin sambar differs from our regular sambar in some ways. Here we use split green gram dal. The tanginess is much less compared to the regular sambar and finally, the thickness is not as thick as the regular sambar too. This sambar pairs very well with button idli or mini idli.
Vegetables used in this sambar
I use onion, tomato and potato in making this sambar. We can choose to use pumpkin, carrots and other vegetables of your choice. Since I did not have shallots, I have used onions. Use shallots if available for better taste.
Sambar powder for this tiffin sambar
The sambar powder used here is freshly ground. You can make a bigger batch and store them in your refrigerator for further use. When refrigerated, the shelf life of the sambar powder increases. You can choose to use the regular sambar powder as well instead of grinding fresh to prepare this sambar. The store-bought sambar powder like the MTR sambar powder also gives a good flavour to the prepared sambar.
Tempering for the tiffin sambar
Usually, for our regular sambar, I temper it at the beginning. However, for the hotel style tiffin sambar, I would like to add the tempering at the final stage. This gives a much better flavour for the prepared dish.This Tiffin sambar pairs well with carrot dosai and Instant rava idli as well
The other sambar varieties which you can pair with Idli, dosai and uthappam are
Steps
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1
Done
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Wash the dal well. Add it to the pressure pan with turmeric powder, few drops of oil and one cup of water and cook till it becomes mushy. I cooked it for 4 whistles |
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2
Done
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Now soak the tamarind in warm water for 10 minutes. |
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3
Done
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Prepare the sambar powder. Heat oil in the pan and add all the ingredients under the sambar powder and saute till a good flavour emanates. See to it that it does not burn. Transfer it to the jar of the mixer and let it cool completely. Then grind it into a fine powder and keep it aside |
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4
Done
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Now slice the onions and cut the tomato and potato into small cubes. Slice the green chilly. |
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5
Done
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Heat 2 tsp oil in a pan and saute the onions till it turns transparent. Now add the potato and tomato and saute. Add some water and close it with a lid and cook till it becomes soft. |
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6
Done
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Now add the tamarind extract, the sambar powder and salt and let it boil together for 4 minutes. |
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7
Done
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Add this to the cooked dal, put some curry leaves and let it boil. The sambar will thicken at this stage, add more water to get the required consistency and add the jaggery. Let it boil for 5 minutes on low flame and switch off the fire. Now add the fresh coriander leaves |
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8
Done
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FOR THE TEMPERINGHeat the ghee in a pan and add the mustard seeds. When it starts to splutter add the red chilly and curry leaves. Pour this on the prepared sambar and serve warm with idli and dosai |
How to make Hotel Style Tiffin Sambar
Hotel style tiffin sambar perfectly pairs with idli and dosai and can be prepared easily at home to recreate the Tiffin sambar
Equipment
- pressure cooker, stovetop, Mixer/Blender
Ingredients
- 1/3 Cup Moong Dal/ Payatham paruppu
- 1/4 tsp Turmeric powder
- 1 Cup Water
- 2 Tsp Cooking oil
- 1 Marble sized Tamarind or you can use 1 tbsp of tamarind paste
- Few Curry Leaves
- 1 Tbsp Fresh Coriander
- 1/4 Tsp Asafoetida
- To Taste Salt
- 1 Tsp Jaggery
VEGETABLES USED IN THIS TIFFIN SAMBAR
- 10 Shallots Substitute with one onion if not available
- 1 Tomato
- 1 Potato Medium-sized
- 1 Green chillies
FOR THE SAMBAR POWDER
- 2 Tsp Bengal gram dal/ Kadalai paruppu
- 2 Tsp Daniya/ Coriander seeds
- 1/2 Tsp Fenugreek seeds/ Methi
- 2 Red Chillies
- 1/2 Tsp cumin seeds
- 1 Tsp Oil
FOR THE TEMPERING
- 2 Tsp Ghee
- 1 Tsp Mustard seeds
- 1 Red chilly
- Few Curry Leaves
Instructions
TO PREPARE THE DAL
- Wash the dal well. Add it to the pressure pan with turmeric powder, few drops of oil and one cup of water and cook till it becomes mushy. I cooked it for 4 whistles
- Now soak the tamarind in warm water for 10 minutes.
TO PREPARE THE SAMBAR POWDER
- Heat oil in the pan and add all the ingredients under the sambar powder and saute till a good flavour emanates. See to it that it does not burn. Transfer it to the jar of the mixer and let it cool completely. Then grind it into a fine powder and keep it aside
- Now slice the onions and cut the tomato and potato into small cubes. Slice the green chilly.
- Heat 2 tsp oil in a pan and saute the onions till it turns transparent. Now add the potato and tomato and saute. Add some water and close it with a lid and cook till it becomes soft.
- Now add the tamarind extract, the sambar powder and salt and let it boil together for 4 minutes.
- Add this to the cooked dal, put some curry leaves and let it boil. The sambar will thicken at this stage, add more water to get the required consistency and add the jaggery. Let it boil for 5 minutes on low flame and switch off the fire. Now add the fresh coriander leaves
FOR THE TEMPERING
- Heat the ghee in a pan and add the mustard seeds. When it starts to splutter add the red chilly and curry leaves. Pour this on the prepared sambar and serve warm with idli and dosai
Notes
- You can substitute tuvae dal or pigeon pea instead of split green gram dal or moong dal
- Increase the red chillies in the sambar powder if you like a spicy version of this sambar
- You can add urad dal or black gram dal for temperig as well
Nutrition
Sodium: 83mgCalcium: 61mgVitamin C: 50mgVitamin A: 549IUSugar: 12gFiber: 9gPotassium: 769mgCholesterol: 9mgCalories: 312kcalSaturated Fat: 3gFat: 9gProtein: 11gCarbohydrates: 50gIron: 4mg
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Thank you so much 🙂
I have a really really fussy husband. Though I have done an almost similar recipe it was more a hit and go as I did not have exact measurements. Today I made it for the second time and dh says stick to this recipe only!!
Do you have a regular sambhar recipe to use for main course? If yes can you share a link?
Haha Sobana, I understand the fuss part:). Thank you for the feedback and am glad you liked it. Will share the sambar recipe as well
Perfect.yummy
Thank you so much 🙂
I have a really really fussy husband. Though I have done an almost similar recipe it was more a hit and go as I did not have exact measurements. Today I made it for the second time and dh says stick to this recipe only!!
Do you have a regular sambhar recipe to use for main course? If yes can you share a link?
Haha Sobana, I understand the fuss part:). Thank you for the feedback and am glad you liked it. Will share the sambar recipe as well
Thanks for sharing this easy recipe. I usually prepare my sambar with Tuvar dal . This time I will prepare sambar with moong dal as per your recipe .
Thank you so much