Description
Tiffin sambar – usually served with Idli, mini idli, dosai, Rava dosai, Pongal, vadai.Tiffin sambar/ Idli sambar/ Vengaya sambar/ Onion sambar/ Restaurant style sambar| Ingredients | |
|---|---|
| ¾ cup | Toor dhal |
| 15 nos | Shallots (sambar onions ) |
| ½ no | Onion(cut lengthwise) |
| 2 no | Tomato(chopped) |
| 10 cnt | Curry leaves |
| 1 no | Green chili |
| 1 tsp | Mustard |
| ½ tsp | Asafoetida & turmeric |
| 1 no | Red chili(broken into two) |
| 4 nos | Red chili |
| 2 tbsp | Coriander seeds |
| ½ tsp | Fenugreek seeds |
| 1 tsp | Cumin seeds |
| 6 nos | Pepper corns |
| 2 tsp | Corn flour |
| 4 stks | Cilantro |
| 2 tsp | Oil |
| Salt(as per taste) |
Instructions
Cook toor dhal with turmeric powder.
Fry red chillies (4), coriander seeds, fenugreek seeds, cumin seeds and pepper corns in kadai without oil i medium heat for 4 minutes(don’t let red chillies to turn black). Grind into fine powder & keep it aside.
In 1/2 cup water mix corn flour and keep aside.
Heat the oil in the pan. Add mustard, after it splutters add 1 red chilli (broken into two), asafoetida and curry leaves one by one. Then add shallots and 1/2 the onion. Saute’ for 1 minute in medium heat(don’t let it to turn brown), now put green chilli and tomatoes…fry till the tomatoes become soft.
In cooked dhal add some more water you required (or 3/4 cup) and pour in the pan, add salt and let it to boil for 2 minutes. Then add ground powder and let it to boil for 8 to 10 minutes. Atlast add corn flour mix and simmer the stove. The sambar becomes thick. Switch off. Garnish with cilantro and close with lid. Serve after 5 minutes.
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