Tiffin Sambar - Idli Sambar

We, South-Indians always have a love towards Idli and sambar. We usually make different varieties of sambar. A normal sambar for rice, arachivitta sambar, keerai sambar, manga sambar and the list goes on. In all this sambar varieties one of my very own favorite is tiffin sambar. This is the one which is served only with South-Indian breakfast.

I would say a perfect combination for idly is sambar and chutney. I love to dunk the idlis in hot sambar glazed with different chutneys of top…. Ahh... how lovely it will be…   The sambar which we get in HSB is my favorite one. I ll go mad for dat sambar and the chutneys they serve.

Amma makes this tiffin sambar on Sundays for breakfast. I ll not say it ll replicate the HSB sambar but somewhat nearing to that. I ll pour the sambar on top of mini idlis with a spoon full of ghee. Hmmmm yummy!!!! Here I don’t have mini idli plates. So, I served with normal idlis.

Preparation time: 3-5 minutes

Cooking time: 15-20 minutes

Ingredients

½ cup moong dal

1 big size onion

2 tomatoes

1 green chilli

1-3 garlic pods (optional)

 1 tsp thick tamarind paste

1 tsp chilli powder

1tsp coriander powder

½ tsp turmeric powder

1 tsp sambar powder

Few coriander leaves (to garnish)

To temper

1 tsp mustard seeds

½ tsp fenugreek seeds/vendhayam

Few curry leaves

1-2 red chillies

How to make it

• Pressure cook moong dal with 2 cups of water for 2-3 whistles. Garlic pods can be added while pressure cooking the dal. Mash with a ladle and keep aside.

• In a kadai heat oil and temper with the items given. Fry onions till transparent. Add green chillies to it.  
• Add tomatoes and cook till mushy.
• Add chilli powder, coriander powder and turmeric powder to it. Stir well.

• Add tamarind paste or as juice and mix together.
• Allow it to boil and simmer the flame to medium. Add 2 cups of water to it.
• Cook for about 3-5 mins in medium flame.

• Now add the mashed moong dal to it. Stir well.

• Cook for another 5 minutes in low flame. Now add the sambar powder to it.

• Mix well and keep for 2 minutes in medium flame. Once the gravy consistency is reached switch off the stove. Garnish with chopped coriander leaves.
• Serve hot with soft idlies along with chutney of choice.