Tiffin Sambar, as the name suggests, is traditionally paired with tiffin items such as Idli, Dosa, Vada, and Pongal. In my opinion, the best Tiffin Sambar is served at Annapurna Gowrishankar Hotel in Coimbatore, while the Sambar at Saravana Bhavan in Chennai is also highly praised. There are numerous variations of Sambar, each unique to different households. However, Tiffin Sambar is specifically designed to complement tiffin dishes and does not pair well with rice. It is especially delicious with mini idlis.
When making Tiffin Sambar, I often find myself with extra idlis. A wonderful way to enjoy them is by making mini idlis and soaking them in the Sambar. This combination is truly divine, and I’ve included a picture of Sambar Idli to give you a visual idea.
Dals to Use
In this recipe, I use moong dal, but you can also use toor dal for making Tiffin Sambar. Some prefer to use a combination of moong dal and toor dal for a balanced flavour.
Vegetable Choices
For the best Tiffin Sambar, shallots are recommended as they enhance the flavour. If shallots are unavailable, onions can be used instead. It is best to avoid vegetables like lady’s finger and brinjal. Instead, use commonly preferred vegetables such as carrots, potatoes, and beans. You can also add sweet pumpkin or red pumpkin for a touch of sweetness, though I personally prefer to use these in regular Sambar rather than in Tiffin Sambar.
Sambar Powder and Tamarind
Using homemade Sambar powder is crucial for achieving the authentic flavour and taste. The quality of your Sambar powder significantly impacts the final dish. When preparing Tiffin Sambar, use a minimal amount of tamarind to maintain the right balance of flavors.
Enjoy this flavorful Tiffin Sambar with your favorite South Indian snacks, and feel free to adjust the ingredients to suit your taste preferences.
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Tiffin / idli Sambar
Equipment
- Pressure cooker
Ingredients
INGREDIENTS
- 2 ladles Moong dal
- 1/2 no Carrot
- 1 no Potato
- 3 tbsp Oil
- 1 tsp Mustard
- 1 tsp Cumin seeds
- 1/2 tsp Asafoetida
- 1 no Green chilli
- few Curry leaves
- 1 no Tomato
- 20 nos Shallots
- a small piece Tamarind
- 3/4 tbsp Jaggery
- 1/4 tsp Turmeric powder
- As req Salt
- 2.5 tbsp Sambar powder
- To garnish Coriander
Instructions
- Take moong dal in a vessel, wash it and pressure cook the dal. Mash the dal well.
- Cut the carrot into slices, potato into big pieces. Add it into a vessel and pressure cook it.
- Cut the tomatoes into small pieces. Also peel the skin of shallots.
- Take a small piece of tamarind, extract juice from it. Keep it aside.
- In a kadai, add oil and splutter mustard seeds. Once they crack, add cumin seeds, saute well.
- Then add curry leaves, green chilli into it and saute well.
- Add chopped tomatoes, peeled out shallots or small onions.
- Meanwhile add salt into the kadai and saute until the shallots become translucent.
- Once done, add the cooked vegetables into the pan.
- Into this add turmeric powder, sambar powder and allow it to boil.
- Once the raw smell goes off, add tamarind extract, jaggery and allow to cook for sometime.
- Finally add the cooked and mashed moong dal and mix well.
- Add water to adjust the consistency of the sambar. It will thicken after cooling down.
- Once the sambar starts boiling, add chopped coriander leaves and turn off the stove.
Video
Notes
- If you dont get shallots or small onion, use normal onions. Slice it lengthwise and saute it.
We can use Tur dal instead of moong dal.
I have used homemade Sambar powder. You can use homemade or any brand of your choice.
If the sambar becomes too thick, boil some water and add into it.
INSTRUCTIONS
- Take moong dal in a vessel, wash it and pressure cook the dal. Mash the dal well.
- Cut the carrot into slices, potato into big pieces. Add it into a vessel and pressure cook it.
- Cut the tomatoes into small pieces. Also peel the skin of shallots.
- Take a small piece of tamarind, extract juice from it. Keep it aside.
- In a kadai, add oil and splutter mustard seeds. Once they crack, add cumin seeds, saute well.
- Then add curry leaves, green chilli into it and saute well.
- Add chopped tomatoes, peeled out shallots or small onions.
- Meanwhile add salt into the kadai and saute until the shallots become translucent.
- Once done, add the cooked vegetables into the pan.
- Into this add turmeric powder, sambar powder and allow it to boil.
- Once the raw smell goes off, add tamarind extract, jaggery and allow to cook for sometime.
- Finally add the cooked and mashed moong dal and mix well.
- Add water to adjust the consistency of the sambar. It will thicken after cooling down.
- Once the sambar starts boiling, add chopped coriander leaves and turn off the stove.
Note:
- If you dont get shallots or small onion, use normal onions. Slice it lengthwise and saute it.
- We can use Tur dal instead of moong dal.
- I have used homemade Sambar powder. You can use homemade or any brand of your choice.
- If the sambar becomes too thick, boil some water and add into it.
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Thank you !!
Sambar goes well with idli or dosa. It looks so good. One plate hot idli and this sambar would make an awesome breakfast. I have made tiffin sambar with toor dal, not with moong dal. Next time, when I make, I will try this recipe.
Thank you Malini… Do try, you will like it.
Niranjana, I’ve not tried making sambar with moong dal as yet but would love to. I cannot imagine idli or medu vada without any sambar. Such a healthy curry as one can enjoy it with rice too.
That’s true di!! This sambar particularly goes with idli, vadai, dosai, pongal, sevai. But this ll not taste good with rice. Hence the name tiffin sambar Do try, you ll love this…
Thanks Niranjana, I definitely have to try this sambar with moong dal.
I have never made sambar with moong, but it will be quicker I guess than the tur dal. I must try this version sometime. Loved that container.
Thank you Jaysree… Do give it a try
You reminded my Chennai memories… Morning breakfast used to be the hot and soft idlis dunked in sambar. I also tasted it in Saravana Bhavan and it’s awesome… Your Tiffin sambar looks delicious
Thank you so much Amrita
I love Sambar with moong dal. Even I make it very often . Sambar with idli or vada is a match made in heaven. Absolutely delicious.
So true & same here Preethi..
Grreat post thank you
Thank you.