TAMIL SAMBAR - FOR RICE-IDLI-DOSA | HOTEL STYLE TIFFIN SAMBAR

 

INGREDIENTS & METHOD

FOR SAMBAR POWDER - 50gms. dry red chilli, 100 gms. coriander seeds, 50 gms. each - cumin, pepper & methi seeds. [these raw items are grinded into smooth powder].

OTHER ITEMS NEEDED - 1/2 Cup each - toor & moong dal, 1/4 tsp. turmeric powder. [these items pressure cooked for 5-6 whistles].

ADDITIONAL ITEMS NEEDED - 1/4 cup tamarind juice, salt to taste, 1/4 cup jaggary powder, 3 tbsp. ghee, 2tbsp. oil, 1/2 tsp. mustard seeds & hing powder, few strands of curry & corainder leaves, 3 large onions & 3 large tomatoes.

[for making sambar - any vegetables of your choice can be used.  In this recipe, I have used just onions & tomatoes].

Pressure cook dals for 5-6 whistles & keep it aside.

In a large pan, heat 1 tbsp. of oil + 1 tbsp. ghee.  add hing powder, mustard seeds & curry leaves (wait till mustard seeds pops up), add 1/4 tsp. turmeric powder & chopped tomato cubes - fry until raw smell disappears (approximately about 8-10 mins.).  

Slowly add - tamarind juice, jaggary powder, 3-4 tbsp. grinded masala powder, salt to taste.  Keep mixing & fry for 5-10 minutes.  Slowly add cooked dals, mix well to combine.  simmer for few minutes, remove from heat & keep it aside.

In a separate pan,  heat 1 tbsp. oil + 1tbsp. ghee,  fry chopped onions until light brown in colour.  Remove from heat & add this to above simmered sambar mixture,  add finely chopped coriander leaves.  Mix well to combine & simmer on low heat for about 55 mins (till sambar starts to bubble a little bit).  At last, add remaining ghee, mix & remove from heat. 

TIFFIN SAMBAR IS READY TO SERVE with rice, idli or dosa.