TIFFIN SAMBAR - RESTAURANT STYLE SAMBAR

     It was a long time I even knew there were two different types of Sambar, one prepared to go along with Rice and the other one to be served along with South Indian Tiffin Items. The consistency of Tiffin Sambar should be slightly thin compared to the Sambar prepared to go along with Rice.  Tiffin Sambar colloquially called Hotel Sambar as Hotel is a common term used for a Restaurant in South India.
     Tiffin Sambar is one of the recent recipes that I have started to cook. Recently my daughter was getting bored of the usual Sambar I was cooking and I got into the hunt of trying different versions of Sambar - Udupi Sambar, Tiffin Sambar, Sambar without Coconut etc. and I finally got this recipe from Sharmis Passion which I felt contented to. Yet to ask my daughter whether it suits her taste, waiting for her to come back home.
     Some recipes for Tiffin Sambar called for Moong Dhal but this is a recipe prepared with Tuvar Dhal and you can get easy with the variety of vegetables in Tiffin Sambar. I prefer to add Shallots and vegetables like Carrot, Brinjal(Eggplant), Okra(Ladies Finger), Radish, Yellow Pumpkin/Squash, Potato or Drumstick in Sambar.  Sometimes I add a combination of 2-3 Vegetables along with Shallots and sometimes I add just one vegetable and prepare Sambar.  The rule of just one vegetable goes well when I prepare Sambar with Shallots/Drumsticks/Radish. 
     Tiffin Sambar goes well with South Indian Tiffin items like Idli, Dosa Varieties, Uthappam, Ven Pongal, Upma Varieties, Rava Kichadi. Sambar Idli / Idlis soaked in hot Tiffin sambar is a comforting dish, serve it with a drizzle of Ghee for an utter delicacy.  Least to mention the wonderful combination of Medhu Vadai/Uzhundhu Vadai soaked in Tiffin Sambar - Sambar Vadai is yet another delicacy and must-try from South Indian Cuisine.


Cuisine - Tamil Nadu, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO COOK TIFFIN SAMBAR - RESTAURANT STYLE SAMBAR

INGREDIENTS:

To Cook Dhal:

Tuvar Dal - 1/3 Cup
Turmeric Powder - 1/4 Tsp
Water - 3/4 -1 Cup
Ghee/Oil - 1 Tspn

To Saute and Cook :

Oil - 1 Tbspn
Tomato - 1/2 No.
Carrot – few Pieces
Brinjal - 1No. (Small)
Tamarind - a Lime Size
Salt - To Taste
Jaggery - a Small Piece

To Grind :

Roasted Gram Dhal/Pottukadalai - 1Tspn
Coconut - 1 Tbspn
Sambar Powder - 1 Tspn
Tomato - 1/2 No.

For SAMBAR POWDER RECIPE, Click here...

 

To Temper:

Oil - 1 Tbspn
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/8 tsp
Asafoetida – a pinch
Curry Leaves - a Sprig
Shallots - 8 - 10 Nos.
Green Chillies - 1No.

To Garnish :

Curry Leaves - Few
Coriander Leaves - Few

METHOD :

• Wash and soak Tuvar Dhal with ample of water for 15-20 minutes(Optional).
• Discard the water used for soaking the Dhal.
• Cook soaked Tuvar Dhal with 3/4 Cups of Water, Turmeric Powder and Oil in a Pressure Cooker.
• Cook for a Whistle or 2 on a high flame.
• Reduce the flame and cook for another 3 Whistles.
• Switch off the flame and allow the pressure to release.
• Slightly mash the cooked Tuvar Dhal and keep it aside.
• Meanwhile, grind the ingredients mentioned under 'To Grind' in a mixer/blender into a smooth paste.
• Add Water if necessary, while grinding the Sambar Masala.
• Heat Oil in a Pan, saute roughly chopped Tomatoes on a low flame for few minutes.
• Add Carrot and Brinjal(Eggplant) to the above and saute for a while.
• Add the sauteed ingredients to the cooked Tuvar Dhal along with Salt.
• Allow the vegetables to cook on a low flame.
• Pour in the ground Sambar Masala and Tamarind Extract.
• Boil this on a low flame until raw flavour goes.
• Add the Jaggery and cook for few more minutes.
• In a separate pan, Heat Oil splutter Mustard Seeds, Fenugreek Seeds and Curry Leaves.
• Add Asafoetida Powder and give a quick stir.
• Immediately, add Shallots and Green Chillies(Slit into two) to the above and saute until Shallots turn translucent.
• Pour the Sambar to the Tempering and mix well.
• Boil for few more minutes on a vey low flame.
• Adjust the consistency to suit your preference.
• Switch off the flame and garnish the Tiffin Sambar with Curry Leaves and finely chopped Coriander Leaves.
• Tiffin Sambar goes well with most of the South Indian Tiffin items like Idli, Dosa, Uthappam, Upma, Pongal etc.,
• Soak Idlis in Tiffin Sambar and convert it into Sambar Idli.
• Soak Medhu Vadi/Uzhundhu Vadai in Tiffin Sambar for Sambar Vadai.

How to Cook BEANS, LENTILS & PULSES, Click here...

 

NOTES :

• Normally Tiffin Sambar should be in slight thin consistency and not very thick.
• Adjust the consistency to suit your preference. 
• Use your choice of Vegetables for this Tiffin Sambar and cook the Vegetable accordingly.
• Adjust the amount of Sambar Powder to suit your spice level.
• Adding Jaggery to Tiffin Sambar is purely optional, but helps to balance the taste note.
• Can also use a teaspoon of Ghee instead of Oil while cooking the Tuvar Dhal.