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?
Drumsticks taste best in hotel sambar. I didn’t have fresh, so I used frozen. You can also use Yellow pumpkin, carrot, eggplant, potato, sweet potato, etc., for sambhar.
Will I taste a 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 a 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 tbsp moong dal
- 20 small onion
- 3 tbsp toor dal
- 1/4 tsp turmeric powder
- 10 drumstick pieces
- 1/4 tsp sesame oil
- 1 cup water
Cooked dal
- 1 cup hot water
Roast and grind
- 1/2 tbsp coriander seeds
- 1 tsp pepper
- 1/2 tbsp chana dal
- 1 tsp cumin seeds
- 5 red chilli adjust according to your taste
- 1 tsp fenugreek seeds
- 1/2 tsp ghee
Temper
- 1 tbsp ghee
- 1/2 tsp Mustard seeds
- Curry leaves
Boil
- 250 grams tomato
- 2 + 1/2 cup water
- 1 tbsp tamarind paste
- 10 grams jaggery
- Required salt
Saute onion
- 1 tbsp peanut oil
- 1 sliced onion
- 1 tsp Asafoetida
- 4 tsp sambar powder
Sprinkle
- Coriander leaves few
Instructions
- 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
- Sauté 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 the ghee turns hot, add mustard seed and let it splutter
- Furthermore, add curry leaves and mix well
- Add tomatoes and mix well
- Cook for 5-7 minutes until the 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 to a separate pan
- When the 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 a boil
- Turn off the stove. Our tasty tiffin sambar is ready
Video
Ingredients
Pressure cook
3 tbsp moong dal
20 small onions
3 tbsp toor dal
1/4 tsp turmeric powder
10 drumstick pieces
1/4 tsp sesame oil
1 cup water
Cooked dal
1 cup hot water
Roast and grind
1/2 tbsp coriander seeds
1 tsp pepper
1/2 tbsp chana dal
1 tsp cumin seeds
5 red chilli, adjust according to your taste
1 tsp fenugreek seeds
1/2 tsp ghee
Temper
1 tbsp ghee
1/2 tsp Mustard seeds
Curry leaves
Boil
250 grams of tomato
2 + 1/2 cup water
1 tbsp tamarind paste
10 grams of jaggery
Required salt
Saute onion
1 tbsp peanut oil
1 sliced onion
1 tsp Asafoetida
4 tsp 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
- Sauté 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 the ghee turns hot, add mustard seed and let it splutter
- Furthermore, add curry leaves and mix well
- Add tomatoes and mix well
- Cook for 5-7 minutes until the 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 to a separate pan
- When the 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 a boil
- Turn off the stove. Our tasty tiffin sambar is ready
