IDLI SAMBAR RECIPE–TIFFIN SAMBAR

When i was searching for idli sambar recipe , i got this one titled as saravana bhavan sambar in many blogs & sites.Saravana bhavan is one of the hotels where i wish to have breakfast or dinner. But i never got a chance .. Whenever we go in , it will be crowded and we come out disappointed..I’ve seen so many people wait & have their food.I feel , how tasty their food should be !! .Though i have not tasted this sambar , i wanted to try in my kitchen because this recipe is totally new from my usual hotel sambar recipe.No need to make additional powder for sambar.Our usual sambar powder is enough.I have tried the original recipe many times and i felt its less tangy . So i changed the recipe according to our taste buds.Nowadays i am making this sambar for idli & rice upma. It tastes great !

INGREDIENTS

To pressure cook Toor dal – 1/3 cup ( less than 1/2 cup) Tomato – 2 nos Small onion – 10 nos Hing – a pinch Turmeric powder – 1/4 tsp Oil – a drop Vegetables – Brinjal , carrot , potato & drumstick ( cook separately and add) ( i dint use ) To grind Grated coconut – 2 tbsp Fried gram dal – 1 tbsp Sambar powder 4 tsp ( any sambar powder is fine ) OR ( chilli powder – 2 tsp + dhania powder - 2 tsp) Tomato – 1 no To soak in water Tamarind – Small berry size (sundakkai alavu) To saute Sambar onion/ small onion – 10 nos Green chillies – 2 nos Curry leaves – few To temper Mustard seeds – 1 tsp Urad dal – 1/2 tsp Methi seeds – 1/2 tsp Cumin seeds – 1/2 tsp Red chilly – 1 no ( pinched ) Hing – 1/4 tsp To garnish Coriander leaves – few chopped Sugar or jaggery – 1/4 tsp

METHOD

Pressure cook all the ingredients given under “pressure cook”  till mushy..Remove & mix well .. Grind all the ingredients adding little water to make a smooth paste.( given under “to grind”) Add this ground paste and the tamarind extract, salt  to the cooked dal mixture and allow it to boil well till the raw smell emanates.It will thicken.Add water when necessary.. Heat oil & add onions and green chillies , curry leaves and saute till onion turns transparent. Add this to the boiling sambar. Boil for some more time..Add sugar while boiling.. Finally temper the ingredients and add to sambar.Garnish with coriander leaves..& close it with a lid. Serve after 30 minutes.. For guests , add a tsp of ghee before serving

NOTE

The actual recipe did not use tamarind.. As i used bangalore tomatoes , i felt its bland. So i added little tamarind extract. If u use tamilnadu tomato( Naatu thakkali) , tamarind may not be necessary..Make sure the sambar should be mild in tanginess.. Tempering at the end gives a nice flavour.If u want u can do this step while sauteing onions.. Adding sambar onion gives  a nice taste.. U can replace with big onion if u dont have it.. If u wish u can use moong dal or a combo of toor & moong dal..

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