Tiffin sambar:

South Indian special Sambar will be made regularly as side dish for breakfast. The taste of hotel sambar now aromatically made at home. Wonderful combination with Idly, mini Idly, Vada, Dosa and Rava Dosa etc.. This sambar has nice smell on your hand for hours even after your breakfast or dinner. Here the ingredients freshly fried and ground to a paste enhances the taste of sambar.

For the Sambar:

Toor Dal – 3/4 cup boiled soft

Brinjal / Kathirikkai – 3 -4 small

Drumstick – 1

Sambar Onions / Shallots – 5

Potato-1 small

Tomatoes – 2

Green chilli – 3

Coriander leaves – handful

Salt to taste

Turmeric powder 1/4tsp

Tamarind /Puli – 1 lemon size soak and Extract juice or paste 2 tablespoon

For Tempering:

Mustard seed, Urad dal – 1/4 tsp

Cumin seed – 1/2 tsp
Dry Chillies – 2
Curry leaves – 5
Sambar Onions / Shallots – 5

Asafoetida

For grinding:

Channa dal-1 bsp

Cumin seeds-1tsp

Asafoetida 1/4 tsp or small piece (hing)

Dry Red chilli-4 or 5nos

Coriander seeds-1 tbsp

Coconut 1 tbsp

Methi seeds-1/2 tsp

Onion-4 nos(optional)

In 1tsp of oil fry methi seeds first then channa dal and other ingredients step by step or separately. Finally, add coconut fry until light golden yellow.

Allow it to cool grind it in to a coarse powder If immediate use you can grind with water.

Method to prepare Sambar:

Boil toor dal.

Boil cut vegetables,Green chilli,Onion and Tomato along with boiled dal until becomes soft.

Add salt Turmeric and Tamarind pulp.

Add ground paste or powder let it boil for a while 2 minutes not more than that because its already fried.

In a pan heat oil, add mustard seed, cumin seed, urad dal stir until the mustard splatter. Now add 4 Shallots, dry chili, curry leaves until curry leaves splatter.

Now pour this over the simmering sambar, add coriander leaves and cook until sambar comes to boil and remove from heat.