Tiffin Sambar is an excellent side dish for idli, dosa and Pongal. Sambar is healthy food, even nutritionists recommend sambar for breakfast, which will bring you the nutrition you need throughout the day. There are many types of Idli Sambar, I made it in a simple and quick way with plain sambar powder, no need to fry and grind the spice powder.
Notes
- You can use toor dal, moong dal, or masoor dal for sambar.
- You can add chopped onion along with shallots.
- Instead of sambar powder, you can add 1/2 tsp chilli powder and 1/2 tsp coriander powder.
- Garlic is optional, garlic flavour may dominate the sambar.
- If the idli batter is fermented well, you can skip tomatoes.
Similar Recipes – Tomato Kurma Recipe, Kadappa, Salna, Vegetable Salna
Tiffin Sambar is an excellent side dish for idli, dosa and Pongal. Sambar is healthy food, even nutritionists recommend sambar for breakfast, which will bring you the nutrition you need throughout the day. There are many types of Idli Sambar, I made it simply and quickly with plain sambar powder, no need to grind the spice powder.
- 1 Potato
- 2 Carrots
- 1 tsp Sambar powder
- 1 cup Moong dal cooked
- 1/4 tsp Turmeric powder
- 10 Shallots
- 1 small Tomato
- 2 Green chillis
- 1 pinch Asafoetida
- 2 tsp Oil
- 1/2 tsp Urad Dal
- Few Curry leaves
- Few Garlic pods Optional
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Wash and pressure cook moong dal for 1 whistle.
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Peel and chop shallots, carrots, and potatoes.
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In a pan or pressure cooker, heat oil and add mustard seeds allow it to pop, add urad dal when they turn brown add curry leaves and green chillis.
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Add shallots and sauté for 2 to 3 minutes on medium-high flame.
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Add the tomatoes, cook until they become mushy.
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Add the crushed garlic, and mix well.
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Add the vegetables, combine everything well.
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Add sambar powder, salt, and asafoetida, sauté for 2 to 3 minutes.
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Then add cooked moong dal and about 1 - 2 cups of water.
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Cook covered for 15 minutes or pressure cook for 1 whistle.
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Serve hot with idli or dosa.
Method
Step by Step Pictures
1. In a pan or pressure cooker, heat oil and add mustard seeds allow it to pop, add urad dal when they turn brown add curry leaves and green chillis.
2. Then add shallots and sauté for 2 to 3 minutes on medium-high flame.
3. Add tomatoes, cook until they become mushy.
4. Add crushed garlic, and mix well.
5. Add vegetables and mix everything well.
6. Add sambar powder, salt, and asafoetida, sauté for 2 to 3 minutes.
7. Then add cooked moong dal and add 1 – 2 cups of water.
8. Bring it to boil.
9. Cook covered for 15 minutes or pressure cook for 1 whistle.
10. Serve hot with idli or dosa.
