Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, sambar (south indian tiffin special). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Idli sambar recipe - This super quick idli sambar is the best you can make at home to serve with your tiffins like idli, vada, pongal. This sambar along with the mini idli and ghee is one of my kids' favorites. There are few different ways a sambhar is made, one of them is this South Indian sambar.
Sambar (South Indian Tiffin Special) is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Sambar (South Indian Tiffin Special) is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have sambar (south indian tiffin special) using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Sambar (South Indian Tiffin Special):
- Get 1/4 cup Toor Dal
- Make ready 5-6 Shallots (chopped)
- Get 1 medium sized Tomato
- Make ready 1/2 cup Tamarind Extract
- Prepare 1/4 Teaspoon Turmeric Powder
- Make ready 1/2 Teaspoon Chilli Powder
- Prepare 1/2 Teaspoon Jaggery
- Make ready 1/2 cup Veggies (Carrot, Potato, Pumpkin, Drumstick, Brinjal)
- Make ready To taste Salt
- Make ready 1-2 Teaspoon Ghee
- Make ready As required Oil
- Prepare 1/2 teaspoon Mustard seeds, Cumin Seeds
- Take 1 pinch Hing
- Prepare 1 sprig Curry leaves
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 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. See more ideas about South indian food, Indian food recipes, Sambhar recipe.
Instructions to make Sambar (South Indian Tiffin Special):
- Pressure cook the Toor Dal with 1 cup of water and mash it. Cut veggies and keep it aside.
- Dry roast and make a fine powder: 1 tablespoon chanaDal and Coriander seeds, 1/2 teaspoon Cumin seeds and Peppercorn, 1/4 teaspoon Fenugreek seeds, 4 red chillies and a pinch of Hing.
- Heat the oil and temper mustard, cumin, curry leaves and hing. Then add shallots, tomato and saute for 2 minutes.
- Now add veggies and cook for another few minutes. Then add tamarind extract, chilli powder, turmeric powder, salt and ground powder.
- Ladle the mixture without forming any lumps. Just add mashed Toor Dal and jaggery.
- The mixture may get thicker, so add some water, lid the pan and cook for some more time.
- Now a well cooked thick Sambar may attract your eyes!! Few dashes of ghee you can top on the mixture.
- Serve hot with South Indian Tiffin items and enjoy your food
Foodnmoi on Instagram: "Here is a collection of quick to put-together Sambar and Chutneys recipes that pair up very well South Indian Tiffin varieties #food…" Sambar is primarily a South Indian delicacy, but because of it's benefits and taste popular all over India. I am a North Indian, but eating sambar with idli (steamed rice cakes) and dosa (rice crepes) has always been my favorite breakfast growing up. Sambar is an everyday staple for Tamil lunch menu. I am a big fan of vendakkai sambar. My mom makes it perfectly and she even says it is perfect for beginners in cooking as it comes out easily And also ladies finger needs special treatment before adding to sambar, so I thought I will post this basic.
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