Tiffin Sambar | hotel style Idli Sambar

Tiffin sambar | idli sambar | hotel style tiffin sambar | hotel sambar | hotel tiffin sambhar | payatham paruppu sambar | easy hotel sambar recipe | Saravana Bhavan sambar | quick hotel style tiffin sambar | sambar for idli and dosai | restaurant-style tiffin sambar with step-by-step pictures, and video recipe. Check out the Tiffin sambar recipe and if you like the video pls SUBSCRIBE to my channel. Check out other Sambar recipes in TMF

WHAT IS Tiffin  SAMBAR?

Sambar is one of the most popular traditional south Indian dishes. A good amount of protein, and vegetables,  blended with flavorful tiffin sambhar powder - makes it not only healthy & nutritious but also tastes delicious. Unique tiffin sambar powder and preparation style make hotel-style sambhar so flavorful.

WHAT TASTES BEST WITH SAMBHAR?

Sambhar plays a key role in South Indian cuisine. Tiffin Sambhar goes well with tiffin varieties like idli, dosa, uthappam, and Pongal variety. It also tastes good with rice.

SHOULD I SOAK TOOR DAL and moong dal?

I have pressure cooked both dal directly in the cooker. Turmeric powder and sesame oil help with dal cooking. If you feel your dal needs some soaking, cook it accordingly

HOW MUCH WATER SHOULD I ADD WHILE COOKING DAL?

It depends on the dal you use. Adjust the water and number of whistles according to the dal you use.

WHAT VARIETY OF DAL SHOULD I USE FOR tiffin SAMBHAR?

For rice accompaniment sambar,  I generally use toor dal. For tiffin sambar, I prefer using toor dal and moong dal. It gives the best taste and texture to the  Restaurant sambar.

HOW MUCH SAMBAR POWDER SHOULD I USE?

For hotel sambar, I prefer making a tiffin sambar powder instead of using regular rice accompaniment sambhar powder. Adjust the amount according to your preference. For the specified quantity you will have leftover hotel sambhar powder. You can use it for up to one month

WHAT KIND OF VEGETABLES CAN I USE?

Drumstick tastes best for hotel sambar z I didn't have fresh so used frozen. You can also use Yellow pumpkin, carrot, eggplant, potato, sweet potato, etc. for sambhar.

Will I taste raw small onion?

No, since we directly pressure cook dal with onion with oil we won't taste raw smell. 

should I add both varieties of onions?

Yes, both add a tasty flavor to the hotel-style sambhar. Always cut the onion into big slices and pressure cook small onions

Can I reduce tomatoes?

Tomatoes give a good taste to the restaurant sambar so prefer adding more tomatoes compared to tamarind.  

SHOULD I ADD THE GHEE TEMPERING?

I generally use coconut oil for tempering and use little ghee towards the end. In our home, we prefer adding ghee while eating. You can use ghee according to your choice

WHAT SHOULD BE THE CONSISTENCY OF THE SAMBHAR?

Some like thin sambar while others prefer it thick. I prefer mine on the thicker side. And that’s pretty much what you need to make sambhar at home. The consistency of the sambar can be adjusted according to your preference.

KUZHAMBU RECIPES IN TMF

TAMARIND BASED RECIPES IN TMF

 

Other Sambar varieties in TMF

Hotel style recipes

Ingredients 

Pressure cook

3 tablespoon moong dal

20 small onion

3 tablespoon toor dal

1/4 teaspoon turmeric  powder

10 drumstick pieces 

1/4 teaspoon sesame oil

1 cup water

Cooked dal

1 cup hot water

Roast and grind

1/2 tablespoon coriander seeds

1 teaspoon pepper

1/2 tablespoon chana dal

1 teaspoon cumin seeds 

5 red chilli, adjust according to your taste

1 teaspoon fenugreek seeds

1/2 teaspoon ghee

Temper

1 tablespoon ghee

1/2 teaspoon Mustard seeds

Curry leaves

Boil 

250 grams tomato

2 + 1/2 cup water

1 tablespoon tamarind paste

10 grams jaggery

Required salt

Saute onion

1 tablespoon peanut oil 

1 sliced onion

1 teaspoon Asafoetida

4 teaspoon sambar powder

Sprinkle

Coriander leaves few

How to make a tiffin Sambar with step by step pictures

• Firstly, wash toor dal and moong dal and discard the water

• Add both dal, small onions, drumsticks, water, turmeric powder, and sesame oil to a pressure cooker

• Pressure cook for 3 whistles. Simmer for 2 minutes and do natural pressure release

• Carefully open the cooker and mash the dal

• Add 1 cup of hot water. Mix well and keep aside

• Add ingredients under “Roast and grind” in a wide pan

• saute well till they turn aromatic and turn golden brown

• Transfer to a plate and cool completely
• Add it to the mixie jar and grind it into a fine powder

• Add ghee and turn on the stove on medium flame and heat

• When ghee turns hot add mustard seed and lets them splutter

• Furthermore, add curry leaves and mix well

• Add tomatoes and mix well

• Cook for 5-7 minutes until tomatoes shrink

• Add water and tamarind extract; mix well

• Furthermore, add water; mix well and boil for 10 minutes

• Add jaggery and salt; mix well and boil for 5 minutes

• Furthermore, add dal and water; mix well and boil for 10 minutes

• Meanwhile, add oil in a separate pan

• When oil is hot add onion and saute till onions turn translucent

• Furthermore, add asafoetida and mix well

• Turn down to low flame, add sambar powder, and mix well

• Cook for 15 seconds. Turn off and move aside

• After cooking the sambar for 10 minutes add sauteed onion and mix well

• Furthermore add water, and coriander leaves and bring to boil

• Turn off the stove. Our tasty tiffin sambar is ready