Tiffin Sambar / Idli Sambar / Payatham Paruppu Sambar

I make this Tiffin sambar especially with Idly and hence the name Idly Sambar or Tiffin Sambar. This sambar goes very well with Idly/Dosa, even for Pongal / Upma. I use moong dhal (Payatham paruppu/Siru paruppu) for the preparation of this sambar. Usually for sambar we use Toor Dal but for Idli Sambar we use Moong Dal. The regular Sambar will also be a perfect side dish for any South Indian Breakfast. But this is a slight variation and it will be so yummy and tasty.

Tiffin Sambar with a dash of ghee is a perfect acommpaniment for Idly/Dosa. It has a perfect blend of dal, the flavor of vegetables. Wish Moong dal, its so light and easy to digest, yet very tasty!

In addition to the variation of using moong dal in place of toor dal, we also add mixed veggies which are chopped finely in this Tiffin Sambar along with Green chili, tamarind and sambar powder. This same method can be used and instead of sambar powder, we can fry Bengal gram(Kadalaparuppu), Coriander Seeds and Red chili and add grind those fried ingredients to a paste and add it to the sambar. That is the Hotel Style Tiffin Sambar. That way we get more quantity. If I have guests or friends at home, then I prefer the Hotel Style Tiffin sambar. But if i’m making for my family then I will prefer this easier and quicker method of making Tiffin Sambar.

If you invite somebody for the breakfast/tiffen and you are making idly/dosa, then try Tiffin sambar instead of regular Sambar, next time to serve with Idly/dosa and i am sure your guest will like it and no wonder if they ask the recipe for idly sambar.

You can also Try:

Tiffin Sambar | Idli Sambar | Moong Dal Sambar

Idli Sambar | MoongDal Sambar is a mixed vegetable moong dal based sambar which is a perfect Side Dish for Idli / Dosa / Upma / Pongal. A perfect side dish for any South Indian Breakfast

1/3 Cup Moong Dal
Tamarind (Small Lemon Size)
1/2 Onion (Preferably Pearl Onions)
1 Carrot (Chopped to smal cubes )
10 Beans (Finely Chopped)
1 Tomato (Roughly Chopped)
1 Brinjal (Chopped to small cubes )
1 Potato (Cubed)
2 Green Chili (Slit)
1.5 tsp Salt (As Needed)
1 tbsp Sambar Powder
Coriander Leaves (For Garnishing)

For Tempering

2 tsp Oil
1 tsp Mustard Seeds
a Pinch Asafoetida (Asafetida / Hing)
Few Curry Leaves
1/4 tsp Fenugreek Seeds

Soak the tamarind in water for sometime and extract the juice and keep it aside
Pressure cook the moong Dal and mash it and keep it aside. Chop the vegetables and clean it in water.
Heat the oil in pan, and add mustard seeds when the oil is hot. Once the mustard seeds begins to sputter add the curry leaves and hing and fry for a minute. Add the green chilies
First add the onion and fry it in the oil for about one minutes. Add Tomato and fry for another one minute. Now add the chopped vegetable along with turmeric and fry for a while. To this add water to cook the vegetables
Allow the vegetables to cook for about 5-10 minutes in medium flame. When the vegetables are almost cooked, add the tamarind extract and salt and allow the tamarind juice to boil for 5 minutes till the raw smell goes off.
Then add the sambar powder. Keep in medium flame and let the mixture cook for about 5 minutes.
When the raw smell of sambar powder goes off, add the mashed Dal and stir well. Add 1/2 Cup of water to make the consistency a little thin. When the sambar starts to boil, garnish with coriander leaves and remove from flame
The mouth-watering Tiffin Sambar(Gotsu) is ready for serving

To increase the taste, let’s try to make the fresh sambar masala (instead of sambar powder) – Take 1 tsp of Chana dal, 1 tbsp of Coriander Seeds, 5 to 7 Red Chili, 1 tsp Cumin Seeds and fry them in a 1 tsp oil and fry for a minute. Take them in a mixture, add 1 tbsp of coconut and grind them into a fine paste and add it to the tamarind juice.
We can add 1 tablespoon of grated jaggery but its optional.
Finally add a 1 tbsp of Ghee to enhance the flavor in the sambar

Method with Step by Step Pictures:

Soak the tamarind in water for sometime and extract the juice and keep it aside

Pressure cook the moong Dal and mash it and keep it aside

Finely chop the vegetables and clean it in water. Chop the green chilli vertically and add it to the chopped vegetables. Heat the oil in pan, and add mustard seeds when the oil is hot. Once the mustard seeds begins to sputter add the curry leaves and hing and fry for a minute. Also add Green chili.

Now add the chopped vegetable along with turmeric and fry for a while. To this add water to cook the vegetables

When the vegetables are almost cooked, add the tamarind extract and salt and allow the tamarind juice to boil for 5 minutes till the raw smell goes off. Then add the sambar powder. Keep in medium flame

When the sambar starts to boil and the raw smell of sambar powder goes off, add the mashed Dal and stir well. Add 1/2 Cup of water to make the consistency a little thin. When the sambar starts to boil, garnish with coriander leaves and remove from flame