I learned Tiffin Sambar recipe from my neighbor aunty. She loves to cook and explore new recipes. We would discuss a lot about cooking. She learned this recipe from her friend. When I had gone to her house for tiffin, she served this Tiffin Sambar with Dosa and Idly. Just loved it. It tasted just like Hotel Sambar. Though it involves few extra steps, it tastes great. I make it especially when I have guests at home. Gj loves this Sambar so much. Whenever I make 14 mini idlies, I use this sambar. It tastes delicious…Try it out once and you’ll love it. You can also grind step 1 and step 7 together, and add them at step 8. You can also refrigerate the ground spices for two days and use it whenever you want. This way, your work is also a lot more easier. Okay…let’s move on to the recipe…
Preparation Time. 10 minutes
Cook Time. 45 minutes
Recipe Cuisine. South Indian
Recipe Category. Side dish
Toor dal (thuvaram paruppu) – 1/2 cup
Chopped onion – 200gm
Chopped tomatoes – 2 nos.
Green chillies – 2 nos.
Sugar or jaggery – 1 teaspoon
Tamarind – little
Bengal gram (kadalai paruppu) – 2 teaspoon
Coriander seeds (kothamalli vidhai) – 2 teaspoon
Turmeric powder – 1/2 teaspoon
Red chillies – 4 nos.
Mustard seeds – 1/2 teaspoon
Curry leaves – 1 sprig
Coriander leaves – for garnishing
Salt – as desired
Oil – as desired
Ghee – 1/2 teaspoon (optional)
Bengal gram (kadalai paruppu) – 1 teaspoon
Coriander seeds (kothamalli vidhai) – 1 teaspoon
Red chillies – 6 nos. (adjust according to your spice level)
Asafoetida – a pinch
Grated coconut – 1/2 cup
Poppy seeds (kasa kasa) – 1 teaspoon
Cumin seeds (jeeragam) – 1/2 teaspoon
Note. The ingredients shown will vary with the original quantity.
1. Heat one teaspoon of oil or Ghee in a pan (low flame) and fry tamarind, coriander seeds, bengal gram and red chillies. Grind them to a coarse paste.
For better taste, you can also fry tamarind, coriander seeds, bengal gram and red chillies seperately and then grind them together.
2. Soak tamarind in water and extract tamarind juice say about 1 cup.
3. Pressure cook toor dal (three whistles) using 2 cups of water.
4. In a pan, heat 1 teaspoon of oil and then add onions followed by green chillies. Fry onions until they turn transparent. Then add chopped tomatoes. Fry for three to four minutes.
5. Add turmeric powder and salt. Fry for 2 minutes and add tamarind paste. Boil for 5 minutes.
6. Now add mashed toor dal and the ground mixture (tamarind, coriander seeds, bengal gram and red chillies).
7. Without oil, fry the ingredients in low flame given under “For masala”. Then grind them coarsely.
8. Add the ground coarse powder to the boiling sambar.
9. Season the sambar with mustard seeds, two red chillies and curry leaves. Finally, add one teaspoon sugar or little jaggery to the sambar and stir well. You can also drizzle ghee while switching off.
Now, Tiffin Sambar is ready!
Serve. Idly, Dosa and Tiffin.
- Instead of big onions, you can also use small onions.
- Add little sugar or jaggery at the end. It enhances the flavor well.
- Adding Ghee at the end gives a very nice flavor.
- You can add any vegetables you want.
- The consistency of sambar should be thin unlike the thick sambar that we serve with rice.
- Do not burn any of the ingredients while frying as it would spoil the taste of the Sambar.