Tiffin Sambar for Idli/ Dosa is always a great treat to our taste buds, especially if it has the taste of restaurants. We always love the sambar served with mini idli in restaurants. It is a best complement for any South Indian Breakfast like Idli / Dosa / Upma / Uthappam etc. Tiffin Sambar is very simple to make and it is healthy too as we are going to add lots of veggies. The shallots is the main secret which really enhances the flavor and also the freshly ground coconut-spice paste. Finally before serving, garnish with fresh onions, coriander leaves and also little ghee. The ghee, just before serving, is another secret of getting of Restaurant style Tiffin sambar at home. Try this Hotel Style Tiffin Sambar and share your experience!
Preparation and Yield:
For Seasoning:
Method:
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| Hotel Style Tiffin Sambar | Idli-Dosa Sambar Recipe |
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| Hotel Style Tiffin Sambar | Idli-Dosa Sambar Recipe |
Preparation and Yield:
| Preparation time | 15 mins |
| Cooking Time | 30 mins |
| Servings | 4 |
| Recipe Category | Main |
| Recipe Cuisine | South Indian |
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| Hotel Style Tiffin Sambar | Idli-Dosa Sambar Recipe |
Ingredients:
| Moong Dal | 1/4 Cup* |
| Tamarind | 1 small gooseberry size |
| Potato | 1, Cubed |
| Beans | 10, Finely Chopped |
| Carrot | 1, Finely Chopped |
| Green Peas | 1 tablespoon |
| Turmeric Powder | 1/2 teaspoon |
| Green chilli | 2, Slit |
| Shallot / Baby Onions | 8-10 |
| Tomato | 1, Roughly Chopped |
| Salt | To Taste |
| Chopped Coriander Leaves | For Garnishing |
| Chopped Onion | 1 Teaspoon (For Garnishing) |
| Ghee | 2 Teaspoon (For Garnishing) |
* 1 Cup = 250ml
For Grinding:| Oil | 1 teaspoon |
| Red Chillies | 3 |
| Coriander Seeds | 1 tablespoon |
| Channa dal | 2 teaspoon |
| Peppercorns | 1/4 teaspoon |
| Cumin Seeds | 1/4 teaspoon |
| Grated Coconut | 2 tablespoon |
| Fenugreek Seeds | 1/4 teaspoon |
For Seasoning:
| Oil | 1 Tablespoon |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | Few |
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| Hotel Style Tiffin Sambar | Idli-Dosa Sambar Recipe |
- Pressure cook the moong dal along with turmeric powder and mash it and keep it aside
- Soak the tamarind in water and extract the juice
- Heat a pan, add oil and the grinding ingredients excluding cumin seeds and coconut and fry till the dal becomes golden brown color. Remove the fried ingredients and add it to the mixer along with grated coconut and cumin Seeds. Allow it to cool off and then grind it to a nice paste.
- Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds. Add Slit Green Chilli and saute for few seconds.
- Then add shallots and sauté till translucent.
- Add chopped vegetable and stir-fry them in high flame for 2 minutes.
- Add tomato and mix well. Then add a glass of water and a pinch of turmeric and allow the vegetables to cook
- When the vegetables are half-cooked, add tamarind juice and salt and allow it to boil for 5 minutes till the raw smell of the tamarind goes off.
- Then, add the mashed dal and ground paste and add a cup of water and bring the sambar to boil.
- Garnish the sambar with chopped coriander leaves and then remove from flame
- Serve the yummy Sambar (Araithuvita Sambar) with hot Idli/Dosa topped with a spoon of ghee and enjoy!
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| Hotel Style Tiffin Sambar | Idli-Dosa Sambar Recipe |