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Contact : rakskitchen@gmail.com

Thursday, January 31, 2013

Tiffin samabr recipe  
     Already I have a Tiffin sambar recipe with moong dal in my blog, posted almost 2 years back. That’s a version. This is another version of the tiffin sambar perfect for idli. Also for dosa, arisi upma and pongal. This is my mom’s trademark recipe she makes for idli or other tiffin items when guests come. Few readers requested for this recipe. This sambar is always made with potato and shallots. It gives the maximum flavour, every ingredient complimenting each other. But you can adapt this and make it with other veggies also. Other vegetables which works best are – plain with lots of shallots (vengaya sambar), yellow pumpkin (parangikkai), drumstick and brinjal.There are few special things in this sambar – one is the freshly ground sambar powder, secondly a tsp of ghee and lastly a tsp of jaggery. These things make this sambar smell heavenly. The whole house will be filled with a pleasant smell when you make it. That too along with hot steaming idli or dosa this smells really out of this world Happy. Though its a basic recipe, I wanted to blog this one with tips and tricks.
      I used to like this sambar very much before marriage when mom makes. If its this sambar, then I eat extra few idlies. And I always love to pour the sambar over the idlies like they do in hotels those days. Because we rarely go to restaurants and always fascinated by things they do there. When I was kid, me and my brother are just contrast to each other in eating habits. What I like he hate to eat and what I hate he would love to eat. Sometimes it becomes like a cold war, if he says I dont want to eat that vegetable, even though I too don’t prefer, to please my mom and to ‘verupethify’ my bro, I will eat itRolling on the floor. And he too does that some times. And like wise, the way he eats is always very clean and neat. His plate will be looking very pleasing even while eating and after he finishes. He even makes sure his hands look neat while eating, doesn’t let the food go beyond his fingers and reach his palm (he hates if it is so and will not mind washing his hands even if it happens in between by chance). Too much rightLaughing?. Obviously I am not like that. He even gives me a weird look if I ask my  mom to pour the sambar over the idli. Then what I do is to mash the idlies along with sambar and make it look more like rice and eat (kozhachu adikradhu). That’s his break point. He will leave the place or just will turn his back and eat. Fun memories! Ok enoughNot listening.
      tiffin-sambar-with-toor-dal

Tiffin sambar recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish/span>
Prep Time: 10 mins    |  Cook time: 25 mins    Serves: 4

Ingredients

Toor dal 1/4 cup (heaped)
Potato 1
Shallots(small onion) 12
Green chilli 2
Tomato 1
Tamarind small marble size
Turmeric 1/4 tsp
Jaggery powdered 1 tsp
Asafoetida 1/8 tsp
Curry leaves Few
Coriander leaves 1 & 1/2 tblsp
Ghee 1 tsp
Salt 2 tsp (approx)

 

To roast

Channa dal 1 tbslp heaped
Coriander seeds 3/4 tbslp
Red chillies 4
Fenugreek seeds 1/2 tsp
Cumin seeds 1/2 tsp

 

To Temper

Mustard 3/4 tsp
Jeera 1 tsp
Curry leaves 1 sprig
Oil 2 tsp

 

Method

  1. Pressure cook toor dal for 3-4 whistles, with 1 cup water, 2 pinches of turmeric, 2 pinches of asafoetida and few drops of sesame oil. Wash the potato well and cut into 4 and pressure cook it along with the dal. Once done, take out the potato, peel off the skin and break/ cut into bite size pieces. Mash the dal smoothly. Set aside.1-tiffin-sambar
  2. Mean while, roast the ingredients under ‘To roast’ table. You can roast everything together. But except jeera/ cumin seeds, which has to be added towards the end when the other ingredients gets the golden colour. Take care not to burn anything. So roast in medium flame with constant roasting. If anything gets burnt, the total dish will not turn out that good as this is the star ingredient!2-tiffin-sambar
  3. Cool down and powder into a coarse powder. In between powdering, you might need to wipe the sides, lid of the mixer for even powdering. Set aside.3-tiffin-sabar
  4. In a kadai, heat oil and temper with the items given under ‘To temper table’. Add half of the asafoetida and give a quick stir. Add onions and fry till transparent.Add tomatoes, green chillies and fry for 1 or 2 minutes.4-tiffin-sambar
  5. Extract tamarind juice from the tamarind(soak in warm water for 10 –20 mins for easy extract). Dilute it and make it 3 cups of it and add start heating in a large bowl. Add the fried onion, tomato to it. Now add few torn curry leaves, coriander leaves, salt, turmeric, rest of the asafoetida and bring to boil. Then add the potatoes.5-tiffin-sambar
  6. Boil for 2 minutes and add the sambar powder. Add it in a sprinkled way little by little with constant stirring to avoid any lump formation. Let it boil. Then add the mashed dal. If the dal is too tight, add more water to loosen it before adding it to sambar.6-tiffin-sambar
  7. Now after adding the ground sambar powder and dal, the sambar tends to thicken. So you might be needed to add some 3/4 cup to 1 cup water to bring it to the right consistency. So once it starts boiling, as a final touch add the powdered jaggery and mix well. Top with few more torn coriander leaves or curry leaves. Switch off the flame.7-tiffin-sambar

Notes

    • This sambar should be with less tamarind, unlike our regular sambar. The tomato will give mild tanginess that is not sharp, perfect for the tiffin items.
    • We usually top with sesame oil for extra flavour.
    • Smells great even the next dayWinking

Serve with idli/ dosa or any tiffin items which goes well with sambar. I always love to have it along with plain coconut chutney and idli podi.

tiffin-sambar-recipe

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65 comments:

  1. Memories are always spl :) wont fade even everything goes wrong ! i too have a this habit of Kozhaichu adikarthu :) with different one :) def i wll update mine

    Do i need to say photo's are fabulous ?

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    Replies
    1. :) Will wait for your post ;)

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  2. Nice aromatic sambar,love ur utensils

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  3. yummy sambar.. I love to eat the same way .. So I always need more side dish than main dish :-)..
    http://great-secret-of-life.blogspot.com

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  4. wow.. looks so yummy..loved your clicks :)..god! the hings we do just to spite someone.. truly memorable

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  5. hehe , even nowadays he is the same ;)nice write up :) Lovely clicks as always !!

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  6. I too pour sambar over the idlis and eat it just like u do raji..love it that way.

    That sambar looks awesome..totally yum..

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  7. In fact I have tried the other one with moongdal last week which turned out to be a winner at my home..This too I will try..Always wanted to get a perfect Tamil recipe for sambar..Thank you so much Raks.

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  8. OMG ! Really inviting Raji... Love to grab...
    http://recipe-excavator.blogspot.com

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  9. i have always loved your sambar! :)

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  10. what fun with siblings! I love the fresh powdered podi in the sambhar...it fills the heart and soul while cooking only!

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  11. Flavor packed sambar...Love the clicks..

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  12. Sambar with fresly ground powder.Hmmmm i can feel the flavor here.

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  13. Hi, just want to know if u have made arsi upma. If so can u pls post the recipe. Me and the kids luv upma except hubby boy.
    I also would like to let u know that our family enjoyed the eggless vanilla cake and today I made the tomato kulambu for dinner(yet tobe tasted but the aroma is just delis).
    Thank u for ur recipes.
    Eswari

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  14. The sambar looks awesome!! A must try recipe :)

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  15. Love the idli sambar combo very much....I can associate my childhood memories with urs..me n my bro used to behave the same way...the things what he likes much I do not like and vice versa..

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  16. yummy sambar...bucket is cute....naanum eppadithan seiven....

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  17. yummy sambar.. n adding potatoes prob i shd give it a try..

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  18. Lovely photo,yummy sambar recipe :)

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  19. Looks so tempting... Awesome combo for idlis

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  20. the spread looks so yum ...feeling hungry now

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  21. Very tempting and yummy sambar, we too make in the similar way but we add little coconut, never tried with any veggies though. Will try out this some time. Love the addition of jaggery

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  22. My sis always says if her eldest son like a certain dish then the youngest one don't like because the brother likes and vise versa too and you and your brother sounds like them, when i saw this in flickr i had faved it as i wanted to make them too. Looks so good.

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  23. nice sambar but we usually don't add potato, we add other veggies and add coconut in the masala. Your version looks good

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  24. I'm with you on the mixing and eating... that always tastes special when compared to dipping - yes it may not be neatest way but it's definitely the tastier way to do it :D
    Sambhar looks fabulous.

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  25. oh the cute bucket of Sambar!!!! so delicious and so yummy!!! So picture perfect
    Sowmya
    Ongoing Event - Breakfast
    Ongoing Event - Tried and Tasted - Raks Kitchen

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  26. looks so tempting...loved your clicks..
    http://foody-buddy.blogspot.com/

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  27. Comfort dish,drool worthy

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  28. Every dish has wonderful memory to go with...Lovely sambar recipe raks. I simply drink it...:-)

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  29. Yummy and irresistible..love it

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  30. Love ur clicks !! I tried ur sambhar once cos i was bored by mine.. It was awesome.. Lovely recipe. will try with moong dal too :)

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  31. Adding potato to sambar sounds different to me...sure will try out and let you know,neat clicks,always admired.

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  32. Tempting and delicious sambar.

    today's recipe:
    http://sanolisrecipies.blogspot.in/2013/02/green-peas-kachori-with-spicy-dam-aloo.html

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  33. Wow, that's a tempting and yummy sambar. We make the similar way with the addition of jaggery. Love it. Nice clicks!

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  34. Even i do the same, kozhachi adikurathu,loveeeeeeeee this sambar.

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  35. Awesome recipe....tried it out todayand was winner.....have been looking a sambar recipe for idly, dosa, up a and other tiffin items....thanks a lot for posting the recipe....waiting to see more lovely recipes from u.

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    Replies
    1. Thank you for the prompt feedback :)

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  36. should we dry roast the ing?

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  37. Mom makes the tiffen sambar the same way. Its true we need to use less tamarind. Beautiful click raks love it.

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  38. I tried this recipe. it came out really very good. Thanks raji.

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  39. i tried this sambar, my husband liked it very much

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    Replies
    1. I just tried this sambar. Loved it!
      Thanks.

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  40. It's look awesome, wats the utensil u used for sambar it looks like glass bowl?

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    Replies
    1. Yes its glass, a kind of corning ware, called VISIONS

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  41. i made this sambar also my five year old son loved it very much, whenever i make idly he wants only with sambar.

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  42. hi raks
    i love almost al ur recipies.am 3 months pregnant now and i dont feel like eating some items but ur vengaya sambar was jus 2 yummmmyyyyyyyy.....and this sambhar was awesome.keep posting us ..luv u.........!

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  43. Raji

    I had gone your total fan. Actually I consider myself to be a good cook of tranditional items. I have a practice of keeping only "Samaithu Par" by meenakshi ammal as bible. I do not refer anyother receipe. Yours is the second reference I have now.

    Love your methodoical explanation.

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  44. I just tried this sambar and its really delicious.

    Thanks a ton.

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  45. I have made the sambhar twice now and each time it was great. I did not make the sambhar powder as u explained but instead use everest readymade sambhar powder. :)

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  46. Loved the recipe. I have made it twice now. I did not make the sambhar powder u explained in the recipe but instead used everest readymade sambhar powder. :)

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  47. Hey Raji,
    Ur recipes are awesome. I really feel like zopping it from ur perfect pics. Following your recipes from long time but never had commented. Thanks a lot for giving us a wonderful set of recipes.

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  48. Is the channa dal etc to be roasted in oil?

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    Replies
    1. Yes.with few drops of oil. Sorry for the late response. will update in the post too

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  49. thanks all for your feedback

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  50. Hi,

    I prepared the Sambar today.I had a question though. In Step6,you have mentioned that "Boil for 2 minutes and add the sambar powder"..Hope this is the same Sambar powder that we have prepared in Step3 ie grounded mixture prepared in the Mixie..Please confirm.

    Thanks!

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  51. I will recommend to add green pepper (one or two green pepper chopped squarely and washed) in step 4 or step 5 and little more water.

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  52. I love this site. The cooking technique are so practical, along with the pic stepwise that one can never go wrong. I have tried noodles, chili paneer, lemon rice, coconut chutney, and now tiffin samber. Thank you so much Raks :).

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  53. Thanks for this recipe raks :-) today i tried this. very very tasty :-) hotel sambar 'thothudu' :-)

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  54. Hi raks ! thanks for this recipe . very very tasty. hotel sambar 'thothudu' :-)

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  55. Hi Raks,
    If anybody tells you that they're the biggest fan of your sambar, they're clearly lying because I am THE BIGGEST fan! I make this all the time and I usually have to double the recipe for two of us cuz our idlis are usually swimming in the sambar! Thank you so much for such a winner of a recipe!

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  56. Tried this recipe. Came out wonderful.

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  57. Thanks for posting. Tried it. Came out very well.:)

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