Tiffin Sambar

Tiffin Sambar

Tiffin sambar is south Indians favorite. This sambar is a best pair with idli, vada, dosa, pongal and almost all the south Indian breakfasts.

 There are many variations in preparing this sambar. Some people add moong dal while few others use combination of 2, 3 dals. Here i am using toor dal. For this sambar their is no need of adding jaggery and tamarind as i am using tomato.

I like to use freshly ground sambar powder. It does not require any roasting. The taste and aroma of the sambar depends on the powder used.

When it comes to veggies, Tiffin Sambar is always made with potato and onion shallots. But you can adopt this and make it with other veggies also.

Ingredients:

Oil - 3 Tsp

Mustard seeds - 1/2 Tsp

Asafoetida - 1 Pinch

Curry Leaves -  5 to 6 leaves

Green chilly - 1 Num (optional)

Onion Shallots - 12 to 15 Num

Turmeric- 1/4 Tsp

Toor dal - 1/2 Cup

Potato - 1 Medium size

Tomato - 1/2 Medium size

Salt to taste 

Lemon Juice - 1 Tsp (optional)

Coriander leaves - 1 Tsp finely chopped

For Sambar Powder:

Red chilly - 2 to 3 

Poppy seeds - 1/2 Tsp

Black Peppercorns - 10 to 12 Num

Coriander seeds - 1/2 Tsp

Cinnamon stick - small piece

Cumin seeds - 1/2 Tsp

Method:

1. Pressure cook toor dal and chopped potato together with 1 cup of water.

2. Powder the ingredients mentioned in for sambar powder.

        

3. Heat oil in a pan and add mustard seeds.

4. When mustard seeds start sputtering add asafoetida, curry leaves and slit green chilly.

5. Add onion shallots and turmeric.

6. Fry onion shallots till it turns light brown.

7. Add cooked toor dal and potato to the fried shallots.

8. Add finely powdered sambar powder, lemon juice and salt to taste.

9. Add chopped tomato.

10. If require add some water depending on the consistency you want. Bring it to boil.

11. When sambar begins to boil switch off the flame and add finely chopped coriander leaves. 

12. Serve hot Tiffin Sambar with idli, vada, dosa, or pongal.