Hotel Style Tiffin Sambar | Idli-Dosa Sambar Recipe

Tiffin Sambar for Idli/ Dosa is always a great treat to our taste buds. We always love the sambar served with mini idli in restaurants. It is a best compliment for any South Indian Breakfast like Idli / Dosa / Upma and Uthappam. Tiffin Sambar is very simple to make and it is healthy too as we are going to add lots of veggies

Why and how the Restaurant style Tiffen Sambar is different ?

•  The freshly ground coconut-spice paste and the shallots are the main secret which really enhances the flavor and taste of this sambar.
• Finally before serving, garnish with fresh finely chopped onions, coriander leaves and also little ghee. The ghee, just before serving, is another secret of getting of Restaurant style Tiffin sambar at home.
• For Hotel Style Tiffin Sambar | Idli-Dosa Sambar Recipe,  we are using Moong Dal instead of Toor Dal.  Usually we make sambar using Toor Dal. For the Sambar that we usually make for breakfast as an accompaniment to Idly/Dosa, we add Moong Dal instead of Toor Dal. It’s mainly for two reasons. One, it gives more quantity and the other reason is that it’s cheaper compared to Toor Dal. You can very much make the same recipe using Toor Dal, if you wish to.

Recipe card to make Hotel Style Tiffen Sambar

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Hotel Style Tiffin Sambar | Idli-Dosa Sambar Recipe

Course: Accompaniment, Kuzhambu

Cuisine: Tamil Nadu

Equipments Needed

• Pressure Cooker
• Mixer Grinder
• Heavy Bottomed Pan

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4 people

Calories: 260kcal

Author: Sowmya Venkatachalam

Tiffin Sambar for Idli/ Dosa is always a great treat to our taste buds, especially if it has the taste of restaurants. We always love the sambar served with mini idli in restaurants. It's made using moong dal and freshly ground masala. When served hot, it's very tasty and a great accompaiment to Idli / dosa / Pongal.

Print Recipe

Ingredients

• ▢ ¼ cup Moong dal
• ▢ 1 gooseberry size Tamarind
• ▢ 1½ tsp Salt adjust to your taste
• ▢ ½ tsp Turmeric Powder
• ▢ 2 tsp Ghee for garnishing

Vegetables

• ▢ 8-10 nos Shallots / Baby Onions
• ▢ 1 nos Potato small size
• ▢ 5 nos Beans chopped to 1" size
• ▢ 1 nos Carrot chopped to smaller cubes
• ▢ 1 tbsp green peas optional
• ▢ 1 nos Tomato roughly chopped
• ▢ ½ nos onion finely chopped, for garnishing`
• ▢ 2 nos Green Chili slit
• ▢ 2 tsp Coriander Leaves finely chopped, for garnishing

For fresh ground masala

• ▢ 1 tsp Oil
• ▢ 3 nos Red Chili
• ▢ 1 tbsp Coriander seeds
• ▢ 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• ▢ ¼ tsp Peppercorns
• ▢ ¼ tsp Cumin Seeds
• ▢ 2 tbsp Grated Coconut
• ▢ ½ tsp Fenugreek seeds

For Tempering

• ▢ 1 tbsp Oil
• ▢ 1 tsp Mustard seeds
• ▢ 1 sprig Curry leaves

Instructions 

Preparation

• ▢
  Pressure cook the moong dal along with turmeric powder and mash it and keep it aside
• ▢
  Soak the tamarind in water and extract the juice
• ▢
  Wash and chop all the vegetables and keep it ready.

Making fresh ground masala

• ▢
  Heat a pan, add oil and the grinding ingredients excluding cumin seeds and coconut and fry till the dal becomes golden brown color. 
• ▢
  Remove the fried ingredients and add it to the mixer along with grated coconut and cumin Seeds. Allow it to cool off and then grind it to a nice paste.

Start making Sambar

• ▢
  Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds. Add Slit Green Chilli and saute for few seconds.
• ▢
  Then add shallots and sauté till translucent.
• ▢
  Add chopped vegetable and stir-fry them in high flame for 2 minutes.
• ▢
  Add tomato and mix well. Then add a glass of water and a pinch of turmeric and allow the vegetables to cook
• ▢
  When the vegetables are half-cooked, add tamarind juice and salt and allow it to boil for 5 minutes till the raw smell of the tamarind goes off.
• ▢
  Then, add the mashed dal and ground paste and add a cup of water and bring the sambar to boil.
• ▢
  Garnish the sambar with chopped coriander leaves and then remove from flame
• ▢
  Serve the yummy Sambar (Araithuvita Sambar) with hot Idli/Dosa topped with a spoon of ghee and enjoy!

Video

Nutritional Info

Nutrition Facts

Hotel Style Tiffin Sambar | Idli-Dosa Sambar Recipe

Amount Per Serving (1 bowl)

Calories 260 Calories from Fat 12

% Daily Value*

Fat 1.3g2%

Saturated Fat 0.2g1%

Sodium 404mg18%

Potassium 1054mg30%

Carbohydrates 53g18%

Fiber 15g63%

Sugar 18g20%

Protein 14g28%

* Percent Daily Values are based on a 2000 calorie diet.

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Method:

• Pressure cook the moong dal along with turmeric powder and mash it and keep it aside

• Soak the tamarind in water and extract the juice

• Heat a pan, add oil and the grinding ingredients excluding cumin seeds and coconut and fry till the dal becomes golden brown color. Remove the fried ingredients and add it to the mixer along with grated coconut and cumin Seeds. Allow it to cool off and then grind it to a nice paste.

• Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds. Add Slit Green Chilli and saute for few seconds.

• Then add shallots and sauté till translucent.

• Add chopped vegetable and stir-fry them in high flame for 2 minutes.

• Add tomato and mix well. Then add a glass of water and a pinch of turmeric and allow the vegetables to cook

• When the vegetables are half-cooked, add tamarind juice and salt and allow it to boil for 5 minutes till the raw smell of the tamarind goes off.

• Then, add the mashed dal and ground paste and add a cup of water and bring the sambar to boil.

• Garnish the sambar with chopped coriander leaves and then remove from flame

• Serve the yummy Sambar (Araithuvita Sambar) with hot Idli/Dosa topped with a spoon of ghee and enjoy!

Hotel Style Tiffin Sambar | Idli-Dosa Sambar Recipe

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!