Tiffin Sambar

Most of you may think what is “Tiffin Sambar”? Is it different from usual sambar? yeah, of course, tiffin sambar is different from usual one, we prepare for rice. It will be little thicker in consistency, less spicy and has a hint of sweetness in it. It goes well with all our South Indian breakfast items like Idly, Dosa, Pongal, Upma, Vada and surprisingly even with Lemon Rice, Jeera Rice and so on.

DSC05485

My kiddo Amii loves Tiffin Sambar very much. Usually he eats two idlies but when idly or dosa comes with sambar, he eats two more too, without his knowledge. Even my SH loves to have idly and dosa with sambar, rather than with chutneys and use to say that sambar is really a good combo for breakfast items. I use to dip idly and dosa completely in sambar and love to eat that juicy and soft idlies.

DSC05486

Ingredients:

Red Gram / Thuvaram Paruppu 1/2 cup
Cooking Oil 1 tbsp
Mustard Seeds 1/2 tsp
Shallots / Small Onion 25 to 30 (roughly chop it)
Curry Leaf 1 sprig
Tomato (medium size) 2 (finely chopped)
Rock Salt 1/2 tbsp (adjust accordingly)
Asafetida 1/2 tsp
Turmeric Powder 1/4 tsp
Sambar Powder 3 tbsp

DSC05707

Cooking Instructions:

Cook red gram with 1 cup of water for 4 or 5 whistles or until it becomes mushy. Once pressure is released, open the cooker and just mash the dhal with a ladle or masher.

DSC05430DSC05431DSC05433

Chop the onions roughly first. Heat oil in a pan and when it is hot, add mustard seeds and let it to crackle. Add onions and fry until it is transparent. 

DSC05435DSC05436DSC05437DSC05438

DSC05717

 

Next add curry leaves and tomatoes and following that add salt and cook until tomatoes become mushy.

DSC05439DSC05440DSC05441DSC05442

Next add asafetida, turmeric powder and sambar powder and keep frying until the raw smell leaves off. If the mixture becomes very dry, then add 1/4th cup of water and wait for the raw smell to leave off.

DSC05443DSC05444DSC05445DSC05446

DSC05714

When all the items comes together and become mushy, switch off the flame and add this item to the cooked dhal in the cooker and add 2 or 2 and 1/2 cups of water and mix well ( I added 2 cups of water). Close the lid and pressure cook for 2 whistles in high flame. Open the cooker after the pressure is released and tiffin sambar is ready to serve!

DSC05448DSC05450DSC05451DSC05456

DSC05724

4 comments:

Shama Nagarajan said...

delicious dear

Hari Chandana said...

Wowww... looks absolutely delicious.. thanks for the lovely recipe :)

divya said...

Looks superb and very inviting too

Hamaree Rasoi said...

Dum Aloo looks simply superb and mouthwateringly inviting.
Deepa