• Preeth C.Vijay

Idli Sambar/Tiffin Sambar

Steaming hot idlis dumped in tiffin sambhar can fix your morning blues. The tiffin sambhar is slighltly different from the regular sambhar version for this uses moong dal more compared to the toor dal ratio. Its less spicy and it will end up giving the hearty feel as it will be light on your tummy.


Moong dal 1/2 cup

Toor dal 2 tablespoon

Carrot 1 cut into cubes

Potato 1 cut into cubes

Brinjal 2 cut into cubes

Drumstick cut into 2 inch pieces

Shallots 12

Tomato 1 cut into cubes

Tamarind paste 1 teaspoon (very tiny piece of tamarind is enough)

Sambhar powder - 1 teaspoon

Cumin powder 1/2 teaspoon

Turmeric powder 1/4 teaspoon

Ghee- 1 teaspoon

Coriander leaves 2 tablespoon chopped

Salt as needed

To Temper

Oil 1 tablespoon

Shallots 4 finely chopped

Dry red chilli 2

Curry leaves 1 sprig

Asafoetida 1/2 teaspoon

Mustard seeds 1 teaspoon

Fenugreek 1/4 teaspoon

Cumin seeds 1/4 teaspoon

How to start?

Wash the dals together and pressure cook it for 2 whistles. Once the pressure gets released add all the vegetables along with shallots, tomato, tamarind paste, sambhar powder, cumin powder and salt. Pressure cook it again for 1 whistle. Let the pressure get released on its own.

Meanwhile heat a kadai with oil, add mustard seeds, cumin seeds, fenugreek and shallots. Once the mustard starts spluttering add finely chopped shallots, curry leaves and asafoetida. Allow the shallots to get slightly browned. Now add the dry red chilli. Add this tempering to the sambhar mixture and drizzle a teaspoon of ghee. Finally add coriander leaves and let it simmer for a minute.

Tiffin sambhar is ready to serve with Idli. Add some extra ghee for some extra kick.

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