Tiffin sambar - Side dish for Idli, dosa

                                            Tiffin Sambar

Tiffin sambar, one of my favourite sambar especially for breakfast recipes like Dosa, idli, paniyaram,uttapam etc simply to say with any south Indian breakfast recipes.

 It is totally different from the regular sambar I posted previously using store bought sambar powder. It is amazingly flavorful with fresh blend of spices which makes your house filled with wonderful aroma.
If you are really bored of making same sambar with store bought powder ,then time to give this one a try.

                             English Video Recipe

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                               Tamil Video recipe

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Toor dal – ¼ cup +2 tbsp
Tamarind – ¼ lemon size.
Turmeric  - ½ tsp
Salt to taste
Pearl Onion – 8 [ shallots ]
Tomato – 1
Carrot – 1 [ small size]
Potato – 1
Jaggery – ½ tsp
Water – as per requirement.

Note : You could also add your favourite veggies like drumstick, pumpkin,brinjal, etc.

For masala powder
Roast and grind

Coriander seeds – 1 tbsp
Cumin seeds – ½ tsp
Channa dal – 1 tbsp
Curry leaves – 1 sprig
Red chilli – 2 or more [for more spicy]

For seasoning

Oil – 1 tbsp
Ghee – 1 tsp
Hing [ asefoteda ] – a pinch
Mustard seeds – ¼ tsp
Garlic – 3 pods crushed
Curry leaves – 1 sprig
Red chilli – 2
Fenugreek seeds – 6-7 seeds.

Coriander leaves for garnishing.


Soak toor dal and tamarind in water for 15 minutes.
Add dal into pressure cookware with ¼ tsp turmeric, ½ cup water, salt to taste,small onion and tomato. Mix well and pressure cook for four whistle.
Meanwhile in a kadai or pan, add ½ cup water with carrot, potato, turmeric and salt . cook by covering lid until soft. It will take about 7—8 minutes.
While dal and veggies are cooking, start roasting spices listed under ‘ for masala powder’ and grind it to smooth powder.

First add channa dal, coriander seeds. Fry for 1 minute in low flame. Then add remaining ingredients and roast for another 1 minute.

Once pressure is down, mash dal with wooden masher. Squeeze juice from tamarind and keep it ready.

Add masala powder to your cooked veggies. Mix well. Add cooked dal.
Mix well and cook it for 5 minutes . Then add tamarind juice and jaggery.

Allow it to boil for 5 more minutes. Now we will do seasoning.
In a small pan, add oil and ghee. Once hot, add hing,,mustard seeds, red chilli, garlic.
Once garlic turn golden, add fenugreek seeds. Take care not to burn fenugreek. You will get bitter taste.
Finally add curry leaves and once it become crisp transfer into boiling sambar.
Garnish with coriander leaves and switch off the flame.

Serve with dosa, idli, paniyaram,uttapam, pongal etc, You could also make sambar vada or mini sambar idli with this
Thanks for visiting my blog. And remember to check out my breakfast recipe and chutney varities.

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Deepa suresh

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