|1/3 cup Moong dal/ Payatham paruppu|
|1/4 tsp Turmeric|
|1 cup Water|
|2 tsp Cooking oil|
|1 small marble sized Tamarind|
|Few Curry leaves|
|1 tbsp Coriander leaves|
|1/4 tsp Asafoetida|
|To taste Salt|
VEGETABLES USED IN THIS TIFFIN SAMBAR
|1 (medium sized) Potato|
|1 Green chilly|
FOR THE SAMBAR POWDER
|2 tsp Bengal gram dal / Kadalai paruppu|
|2 tsp Coriander seeds/Daniya|
|1/2 tsp Fenugreek seeds|
|2 Red chillies|
|1/2 tsp Cumin seeds/Jeera|
|1 tsp Oil|
|1 tsp Jaggery|
|FOR THE TEMPERING|
|2 tsp Ghee|
|1 tsp Mustard seeds|
|1 Red chilly|
|few Curry leaves|
Hotel style tiffin sambar perfectly pairs with idli and dosai and can be prepared easily at home to recreate the Tiffin sambar
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.
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.
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.
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.
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
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
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