Tiffin sambar recipe or Idli sambar recipe with step by step photos. Sharing an easy to make delicious restaurant style idli sambar or tiffin sambar recipe. Usually the sambar served with idli in restaurants will be more thin, less tangy, and slightly sweet. The idli sambar should be made in such a way that idli can easily absorb it. This can be attained by using less dal compared to normal sambar, more tomatoes and less tamarind for slightly sweetish taste.
To make tiffin sambar or idli sambar recipe, you can use toor dal alone or a combination of toor and moong dal. Here I have used a combination of both dals. I have already shared two tiffin sambar recipes here. One easy no grind tiffin sambar recipe and other one is a special dosa sambar recipe made in our home since many years. This idli sambar recipe is a special tiffin sambar, restaurant style sambar that goes perfectly well with idlis. Freshly steamed soft idlis with piping hot sambar the best ever breakfast!
This tiffin sambar recipe is spiced up with a freshly made spice powder. I suggest you make this spice blend just before making the sambar, however if you want to make things quick, you can make this spice powder and store for a week and make tiffin sambar 2-3 times.
I have added capsicum in this tiffin sambar recipe, you can also add vegetables like carrots,potato, but do not add too much of vegetables. As I said before this sambar should be little thin so that you can dunk it in idli. Use shallots for best flavor and taste. The amount of tamarind is comparatively less, you can even leave out tamarind and increase the amount of tomatoes. I always use sesame oil (nallennai) in my sambar recipes for tempering, the aroma and taste sesame oil gives is incomparable. You can even use ghee for tempering.
There are many recipes for tiffin sambar, I have noted down 2 more recipes from a tv show and book and I am yet to to them.
Here is how to make idli sambar or tiffin sambar recipe, do try out!
Idli sambar recipe or tiffin sambar recipe with step by step photos:
1. To begin making idli sambar, pressure cook toor and moong dal until completely cooked and mushy. Add little salt and turmeric powder while cooking. Soak a small marble sized tamarind ball in 3/4 cup water for 15 minutes and extract thin tamarind juice.
2. Take cumin seeds, fenugreek seeds, coriander seeds, channa dal, asafoetida,dried red chillies for roasting and grinding.
3. Heat a pan and dry roast all the ingredients in low flame until they slightly change in color and turn aromatic. Allow to cool for sometime. In the meanwhile you can peel the shallots, chop the tomatoes and capsicum.
4. Once the spices have cooled, take them in dry grinder and make a coarse powder. Do not make it a very fine powder, it will form lumps and make the sambar pasty.
5. Heat a pan and add 2-3 teaspoons sesame oil. Temper with mustard and curry leaves.
6. Add peeled shallots and saute well.
7. Add tomatoes,chopped capsicum and saute very well. Add turmeric powder and mix well.
8. Once the tomatoes have turned mushy, add the tamarind juice and mix well. let it come to a boil.
9. Add 2 cups water and mix well. Let it boil well for 7-8 minutes.
10. Add the cooked and mashed dal, mix very well. Cook for 5 more minutes.
11. Add the roasted powder and mix well. Cook for few more minutes.
12. Add jaggery powder, mix well,simmer for 4-5 minutes and remove from flame. Serve tiffin sambar piping hot with idli.
Tiffin sambar or idli sambar recipe card below:
- For sambar:
- 1/4 cup toor dal/split pigeon peas
- 1/4 cup moong dal/gram dal
- 1/2 green bell pepper cubed
- 2 large tomatoes chopped fine
- 10-12 shallots peeled
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon jaggery powder
- 1 small marble sized tamarind
- 1 teaspoon mustard seeds
- 10-12 curry leaves
- 2-3 teaspoons sesame oil
- To roast and grind:
- 1 tablespoon channa dal
- 3/4 tablespoon coriander seeds
- 1/4 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 3-4 dried red chilies
- 1/4 teaspoon asafoetida
- Pressure cook both dals until completely cooked and mushy.
- Soak tamarind in water for 15 minutes and extract thin juice.
- Chop all the vegetables.
- Dry roast and make a coarse powder of all the ingredients mentioned under"to roast and grind"
- Heat a pan and add 2-3 teaspoons oil. Temper with mustard and curry leaves.
- Add shallots and saute well. Add tomatoes, capsicum and saute well.
- Once the tomatoes turn mushy add tamarind juice and bring to a boil
- Add 2 cups water and let it boil too.
- Add cooked dal and continue to cook for 5 more minutes.
- add roasted spice powder and mix well. Cook for few more minutes.
- Add jaggery powder and simmer for few more minutes. Serve idli sambar hot with idlis.
2. You can add 2 teaspoons grated coconut while grinding the spices.
3. Leave out tamarind and add 1 more tomato if you prefer. Adding tamarind will keep the sambar good for few more hours.