Tiffin Sambar – Restaurant Style

Hello friends,

It’s been more than a month after I have posted any recipes, I am really sorry for the long break. I have got several requests from lot of my readers, asking for many recipes. I will surely post the recipes soon. For today, I am going to share with you all a very traditional South Indian tiffin sambar which can be made very easily with less ingredients and in a jiffy. Do try out this finger licking tiffin sambar and have a great day. I have already posted another variety of Tiffin sambar made with moong dal, do check it out as well.

Here’s how to make Tiffin Sambar with step by step photos…

Ingredients

Toor dal/Thuvaram Paruppu	1 cup
Onion	1 finely chopped
Green chillies	2-3 slit lengthwise
Tomato	1 big finely chopped
Salt	As needed
Cilantro/Coriander leaves	2 tbsp finely chopped

For Grinding

Tomato	2 big/3 small
Roasted gram/Pottukadalai	1 tbsp
Grated coconut	2 tbsp
Red chilli powder	1 tsp
Coriander powder	2 tsp
Turmeric powder	½ tsp

For Tempering

Oil	1 tbsp
Mustard seeds/Kadugu	½ tsp
Cumin seeds/Jeeragam	½ tsp
Methi seeds/Vendhayam	½ tsp
Urad dal	1 tsp
Asafoetida/Perungayam	One big pinch
Curry leaves	8-10

Preparation time: 10 minutes                             Recipe Category: Veg Gravies, Breakfast

Cooking time: 20 minutes                                    Recipe Cuisine: Tamil Nadu, South India

Serves: 5-6
Author: Priya Anandakumar

Method

Grind the ingredients mentioned under the “for grinding” table and keep it aside.

Wash the toor dal/thuvaram paruppu 2-3 times thoroughly with water. Add 3 cups of water, a pinch of asafoetida and a pinch of turmeric powder to the dal. Now pressure cook it for 3-4 whistles and keep it aside. Open the pressure cooker after the steam releases, mash the dal really well.

 Add the ground paste to the cooked dal and mix thoroughly.

Heat oil in a kadai/pan, splutter mustard seeds, add cumin seeds, methi seeds, urad dal, asafoetida powder, curry leaves and fry for 10-15 seconds.

Now add the finely chopped onions, green chillies and saute well until the onion changes to golden yellow color.

Add the tomatoes and saute until it turns mushy.

Add the dal+ground paste mixture to the kadai/pan. Add the required amount of salt, water and mix well. Let it come to a good boil and wait until all the raw smell vanishes. Now add the finely chopped cilantro and switch off the stove.

Delicious, quick and tempting tiffin sambar is ready to be enjoyed. Serve this delectable sambar with idlis, dosas, uthappam, paniyaram etc.

Thank you all for visiting my space, please come back again for more delectable and mouth-watering entries from my kitchen. Check out other South Indian Sambar and Dal varieties here.

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Until then I am signing off…