Idli Sambar With Toor Dal - Tiffin Sambar Recipes

I've posted varieties of idli sambar  learning from my MOM & MIL.This one is my MIL's special sambar. Sendhil loves this a lot . So I make it at least once in a week.It tastes similar to hotel sambar. I make this sambar for Idli, dosa and pongal specially for my guests.

Other common names of Toor Dal

Other common names are तुवरि (tuvari) in sanskrit, arhar(Hindi/Bangla:অরহর), Rohor (Assamese), Rahar (Nepali), red gram, toovar/toor (Gujarati/Marathi/Punjabi), tuvaram paruppu (Tamil: துவரம்பருப்பு),tuvara (Malayalam :"തുവര" ),togari (Kannada), Kandi(కంది)(Telugu), Yewof ater (Amharic), gandul, guandul, guandu, Congo pea, Gungo pea, Gunga pea, and no-eye pea.

Idli sambar with toor dal


How to make idli sambar with toor dal - Side dish for idli,dosa,pongal


Cuisine: South Indian

Category: Sambar

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

To pressure cook Toor dal - 1/4 cup Potato - 1 no (big) Turmeric powder - A pinch Water - As needed To Soak in water Tamarind - A small gooseberry size Jaggery – 1/2 tsp ( to add in tamarind extract) To Roast & grind Cooking Oil - 1/2 tsp Methi seeds - 1/2 tsp Coriander seeds - 2 tsp Chana dal - 1 tbsp Red chilly - 3 - 4 no (big) Hing - 1/4 tsp To saute Shallots / small onion - 15 nos Tomato - 1 no (cut into small pieces) Curry leaves - a few Sambar powder - 1/2 tsp Salt & water - As needed To temper Oil - 1 tbsp Mustard seeds - 1/2 tsp Jeera - 1/2 tsp Urad dal - 1/2 tsp To garnish Coriander leaves - a few Ghee - 1 tbsp (for flavor)

METHOD






Soak the tamarind in warm water for 20 minutes and take the extract using a cup of water. Set aside. Pressure cook all the ingredients given under "to pressure cook" till one whistle.Mash the dal and set aside. Heat oil in a kadai and roast all the items given above in the same order till nice aroma arises.Powder coarsely and keep aside. In the same kadai , add oil and saute the items given under “To Saute”.Saute till tomato turns mushy.Then add the sambar powder, tamarind extract, hing & salt. Add some raw curry leaves. Allow it to boil till the onion gets cooked.Lower the flame. Now add the mashed dal & powdered spices. Mix well & boil for sometime( Be careful while adding the powder because it may form lumps.So gently stir in & sprinkle the powder simultaneously.) When it boils, add jaggery & boil for some more time. Finally temper all the ingredients given under "to temper" and switch off the stove. Garnish with coriander leaves.Transfer to the serving bowl and top it with a tbsp of ghee .( I add only when there is a guest ;) ) Enjoy with soft idlies & crispy dosas by adding sesame oil !!








Note

For restaurant style sambar, add a few curry leaves while roasting the ingredients given for sambar powder. ** Also try adding a tsp of grated coconut for additional flavor while roasting. ** Add veggies like brinjal, Drumstick and carrot to make it more healthy. In this sambar, we should add very less tamarind extract.So it will taste mild and less spicy. If u want it more spicy & tangy , add pinched red chillies while tempering and squeeze some drops of lime juice before serving.

Enjoy this yummy, delicious Sambar with hot idli !

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Very good recipes Tags: Idli sambar recipe, Tiffin sambar, Sambar recipe, Sambar for idli dosa, Sambar with toor dal, Toor dal sambar recipe, How to make idli sambar at home, Hotel sambar recipe, Hotel style idli sambar, side dish for idli dosa

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KUMBAKONAM KADAPPA - TWO VERSIONS

My MIL have told about Kumbakonam kadappa many times but she had some doubts in the actual ingredients used in it .I got this recipe in AVAL VIKATAN  and i tried on the same day..It tasted good and it‘s a yummy combo for idli. I am sure u all would like this.. Do try and let me know.

Ingredients:
 1 cup - 200ml

• Moong dal – 1/2 cup
• Potato – 1 no ( boiled and crumbled)
• Big onion – 2 nos
• Tomato – 2 nos
• Green chilly – 2 nos
• Ginger – garlic paste – 1 tbsp
• Biriyani leaf – 1 no
• Cinnamon – 1 inch piece
• Cloves – 2 nos
• Curry leaves – a few
• Turmeric powder – 1/4 tsp
• Red chilly powder – 1/2 tsp
• Salt & water – As required
• Oil – 1 tbsp

Method :

• Pressure cook moong dal and potato with turmeric powder and  set aside.
• In a kadai , take a tbsp of oil and put the chopped onions and green chillies.
• Saute till onions turn golden brown .Then add ginger - garlic paste and tomato pieces.Saute well till tomato turns mushy .
• Add little water , salt , red chilly powder .. Let it boil for sometime.
• Finally add the cooked moong dal and potato.
• Allow it to boil for 5 mins.
• Temper with mustard seeds ,curry leaves and biriyani leaf , cinnamon and cloves ..

KADAPPA VERSION - 2

In this version , kadappa will be white in color. Recently i got the recipe from my relative and tried.. it was exactly like the one i tasted in kumbakonam. The above said recipe is from a magazine which also tasted good but not the one we get in kumbakonam..

Ingredients:
1 cup - 200ml

• Moong dal – 1/2 cup
• Potato – 1 no ( boiled and crumbled)
• Big onion – 2 nos
• Green chilly – 1 no
• Biryani leaf – 1 no
• Cinnamon – 1 inch piece
• Cloves – 2 nos
• Curry leaves – a few
• Salt & water – As required
• Oil – 1 tbsp

To grind

• Grated coconut - 1/4 cup
• Fennel seeds / soambu - 1 tsp
• Green chilly - 1 no

Coriander leaves - to garnish

Method :

• Pressure cook moong dal and potato with turmeric powder and  set aside.
• In a kadai ,  temper with mustard seeds ,curry leaves and biriyani leaf , cinnamon and cloves ..now add the chopped onions and green chillies.
• Saute till onions turn golden brown .Add little water , salt ..cover cook for sometime .. In the mean time , grind the coconut mixture and add to the cooked onions. Stir well, add the mashed dal and potatoes. Mix it well. It will thicken immediately.Keep stirring and add little water if necessary..Check for salt..
• Allow it to boil for 5 mins.
• Garnish with coriander leaves and enjoy with idly !!

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Vada Curry Recipe - Set Dosa Vada curry - Hotel Vadakari Recipe

In Chennai hotels, Vada curry / Vadacurry is one of the most famous side dish served for idli and set dosa. It is also popular in Chettinad regions. Generally people says vadakari is made out of left over masala vada / Paruppu vadai. Though I have not tasted original vada curry in Chennai, I have tasted in Salem Saravana bhavan hotel. But Sendhil had tasted the actual Madras vadacurry in Saidapet, when he was doing his Engineering in Guindy College. So he had promised me to take there during our next visit to Chennai. But I couldn’t resist trying it in my kitchen even before tasting the original Saidapetta vadacurry. After going through some of the hotel style vada curry recipes in magazines and websites, I prepared it finally. We just loved the vada cooked in tomato masala. Making vadacurry is not so difficult as I thought. I prepared this for dinner as a side dish for idli, dosa. So I dint deep fry the vadas instead I steamed it along with idli. So its your choice of making it. As far as I know, vada curry should be thick in texture. But we always want the side dishes a bit watery & juicy .So I added little more water. Please reduce the amount of water and make it thick based on ur liking. Lets see how to make South Indian Vada curry recipe.

 

Vada curry recipe

Vada curry recipe - Side dish for set dosa - A very popular dish from Chennai !

Cuisine: South Indian

Category: Side dish for idli, dosa

Serves: Serves 3

Prep time: 2 Hours

Cook time: 15 Minutes

Total time: 2H15 Minutes

INGREDIENTS

1 cup - 250 ml For masala vada Chana dal/ Kadalai paruppu – 1/2 cup Fennel seeds - 1/4 tsp Red chilli – 2 nos (adjust) Salt – as needed Coriander leaves – a few (finely chopped) For Gravy Tomato - 2 – 3 nos (finely chopped ) Big onion – 1 –2 no (Finely chopped) Chilli powder –   1 to 1.5 tsp (Adjust) Coriander powder – 1 tsp Garam masala powder – 1/2 tsp Salt & water – As needed. To temper Oil - 1 tbsp Cinnamon – 1 inch size Cloves – 2 nos Bayleaf - 1 no (optional) Fennel seeds – 1/4 tsp Garlic flakes - 5 nos (finely chopped) Or G&G paste - 1/2 tsp Green chilli – 1 no (finely chopped) Curry leaves - a few Mint & Coriander leaves – To garnish

METHOD

Wash and Soak the dal for  minimum 2 hours and grind it along with red chillies, fennel seeds & salt to a coarse paste.Then add the finely chopped coriander leaves, mix well.  Pinch small sized pieces of uneven shape out of the ground vada batter and steam it for 15-20 mins by keeping in idli plates OR Deep fry the vadas. Set aside. Alternatively, you can add the leftover masala vada pieces.  Heat a kadai with a tbsp of oil, add the ingredients given under “To temper “ in the same order.Saute for a minute. Then add the onions & saute till transparent. Add the finely chopped tomatoes and saute well till it turns mushy. Add the chilly ,coriander & garam masala powders and mix well..Add water and cover cook it for 5 mins. Crumble the steamed / deep fried vadas and mix it with the gravy and allow it to boil for sometime till gravy thickens. Add water if necessary. Remove and Garnish with coriander leaves. Serve hot with idli/ dosa topped with sesame oil.Enjoy !

Enjoy this yummy vadacurry recipe with hot idli and dosa !

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Rice Upma / Arisi Upm With Adayar Anandha Bhavan Style Sambar

I learnt this upma from my MIL and sambar from my friend Krithiga. This sambar serves as an excellent combo for this upma. I usually make this sambar for idli/Dosa. But this time I tried for this upma. It was a divinely combination. It can be prepared within 15 mins. :)
Normally we all make coconut chutney/Tomato /Coriander chutney for upma. But I usually make different sambar. My hubby likes to have upma with sambar more than chutney. Also the juicy sambar when mixed with upma gives a heavenly taste, Slurpp!. Even I too love sambar for upma nowadays. 

Ingredients 

FOR UPMA

• Raw rice – 1 cup
• Toor dal – 1.5 tbsp

To temper:

• Mustard  seeds – 1 tsp
• Urad dal – 2 tsp
• Channa dal -  1 tsp
• Green chilly – 2 nos (Slit cut)
• Curry leaves – a sprig
• Ginger – 1 inch ( chopped finely)
• Hing /Asafetida – 1/2 tsp
• Oil – 1 tbsp
• Water – 2.25 cups

Method

• Soak rice and dal together for 1 hr. Run in the mixie only once (use inch/Juice option)..It should be just broken into two..Set aside..
• Heat oil in a cooker base and add the tempering items in the same order.Add only half of the hing during tempering..
• Then add the water.Mix well by adding a tsp of oil.Now add the remaining 1/4 tsp of hing and add the rice and dal mixture.Stir it well till the water gets absorbed by the rice,dal mixture..Now close the lid and cook for 1 whistle in low flame.
• Remove and serve hot with sambar/Chutney!!

AAB SAMBAR RECIPE

Ingredients:

• Toor dal- 1/4 cup 
• Tomato – 2 nos (finely chopped)
• Small onion – 10 nos (Peeled ) (U can use big onion too )
• Adayar Ananda Bhavan Sambar powder – 1.5-2 tsp (if u dont have this sambar powder,u can use MTR,SAKTHI sambar powders ..)
• Red chilly powder – 1/2 tsp
• Jaggery - a small piece
• Turmeric powder – a pinch
• Hing /Asafetida – 2 pinches.
• Salt & water – as  needed

To dry roast& grind:

• Coriander seeds - 1 tbsp
• Chana dal - 1.5 tbsp
• Methi seeds - 1/2 tsp
• Hing - 1/4 tsp
• Red chillies - 2 nos

To temper :

• Mustard seeds – 1/4 tsp
• Urad dal – 1 /2 tsp
• Cumin seeds – 1/2 tsp
• Curry leaves – a sprig
• Oil – 1 tsp

Ghee – 1 tbsp
Coriander leaves – to garnish
 Method:

1. Take a pressure cooker and add the items given under “ingredients”..with salt & water.Soak for 15 mins(this helps the toor dal to cook well N mash).Cook for 2 whistles in low flame..Open and mash it well.
2.  Ruoast all the ingredients in a drop of oil & grind it to a fine powder. Add this powder, jaggery after opening the cooker and let it boil well.Temper it and garnish with coriander leaves..
3. Finally add a tbsp of ghee and mix well or u can temper with ghee.  This gives an added flavor to this sambar !!This is the most important step .Plz dont forget..

Note:
U  can add any veggies of ur choice to make it healthy..
For upma..Instead of soaking rice and dal for  1 hr,u can directly run it in the mixie once and repeat the same procedure.


TRIED & TASTED:

CARROT POLI FROM EC’S BLOG:

I should thank EC for posting this yummy sweet just for me. I was elated !!
I tried this on sunday evening. I made some small changes in her recipe. I added grated coconut and instead of grinding the boiled carrots ..I grated them.
It tasted excellent and i’ve decided to make it for my guests. 
Here is the recipe which I followed.This is for my future reference too. 
For stuffing:

• Boiled and grated carrot – 2 nos (medium sized)
• Grated coconut – 1/4 cup
• Sugar – 10 tsp (adjust )
• Cardamom – 2 nos powdered
• Ghee – 1 tsp

For dough:

• Maida – 3/4 cup
• Cooking soda – a pinch
• Salt – a pinch
• Oil – 1 tbsp
• Kesari color – a pinch
• Water – as needed.

Method:

1. Knead the dough by mixing all the ingredients and set aside for 30 mins.
2. In a kadai take the grated coconut along with sugar. Let it mix well and sugar melt. Then add the boiled, grated coconut, ghee, cardamom powder. Stir it well till it forms a ball and becomes non sticky.
3. Remove and set aside. Knead the dough again till it becomes soft.
4. Now make the balls of even size and roll it a little.
5. Place the stuffing in the middle and cover it by pulling all the sides of the dough. Make a ball and pat it to a thin chappathi on a greased polythene sheet..
6. Heat a dosa tawa and cook the poli on both the sides by pouring little oil around it..

Yummy carrot poli is ready to eat.. 


Bye for now :)

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Cauliflower Kurma Recipe for chapathi, idli, rice, poori - South Indian Cauliflower Gravy

My mom makes this cauliflower kurma kuzhambu for idli, dosa, chapati and rice during weekends (South Indian cauliflower gravy in English). We call it as cauliflower Kuzhambu in Tamil. Every Sunday, my mom prepares this cauliflower gravy in the morning, take a break from regular cooking and spends the whole day with us. We relish this gravy with hot Idli or poori/roti for our breakfast, dinner and have the same gravy mixed with rice for lunch. Its a kurma kind of gravy. We have named it as “All rounder Gravy” ;). Its our family favorite recipe. I learnt this cauliflower kuruma from my mom during my recent visit to my house and tried it for our breakfast yesterday. Sendhil liked it very much and had 2 more idlis too. Thank you Amma for teaching me this easy and yummy cauliflower kuzhambu.Lets see how to make my mom’s Cauliflower gravy for idli, dosa and rice !! You can make it thin or thick in consistency as you like.

Note : To update the old pictures, I made this gravy slightly thick as side dish for chapathi and poori and shared the pictures. But my mom makes it slightly thin.

Cauliflower gravy for idli,dosa

How to make cauliflower gravy for idli,dosa and rice

Cuisine: South Indian

Category: Side dish for idli,dosa,rice

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup – 250 ml Cauliflower florets – 20 nos Boiled Peas – 1/4 cup (optional, I used it) Tomato – 3 nos (finely chopped) Big onion – 1 no (finely chopped) Red chilli powder – 1- 1.5 tsp (adjust) Turmeric powder – 1/4 tsp Salt and Water – as needed. To grind Grated Coconut –  1/2 cup Ginger – 1 inch piece Garlic flakes – 5 nos Fennel seeds – 1 tsp To season Cumin seeds - 1/4 tsp Cinnamon, cloves, cardamom - 1 each  Coriander leaves – to garnish

HOW TO MAKE CAULIFLOWER PEAS KURMA

If using dried peas, soak it overnight before pressure cooking it. Frozen peas can be used directly. Wash and soak the cauliflower florets in hot water with salt and turmeric powder for 10-15 mins. Grind all the items given under “to grind” to make a smooth paste and set aside.  Heat a wok/pan with oil and do the seasoning part first.  Splutter cumin seeds. Add whole garam masala like cinnamon, clove and cardamom. Then add the chopped onion, fresh green peas and saute for a minute. Add the chopped tomato pieces and saute till mushy. Now add the ground coconut paste with water and stir fry till raw smell leaves it. Then add the red chilli powder, turmeric powder and mix it well. Add the required water and cover cook till cauliflower and peas gets cooked. Make the gravy thick if its for chapati /poori and watery for idli/dosa/rice. You can serve this kurma with ghee rice as well. Do try this gravy and enjoy your weekends:) Serve this gravy with gingely oil on top if for idli/dosa.

Note

For more flavor, you can add garam masala powder along with red chilli powder. Add 1/4 – 1/2 tsp as per your taste. Make this gravy slightly thicker if you have it for chapathi/puri else make it thin as shown in the pic below.

Prepare this easy cauliflower gravy during weekends and take a break from your regular cooking like my mom. Here is the old picture of this kurma with idli.

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Tirunelveli Idli Sambar Recipe - Nellai Style Tiffin Sambar For Idli

I learnt this Tirunelveli style idli sambar from my mom. Most of us make idli sambar with toor dal. But my mom makes sambar by combining moong dal and toor dal and with freshly roasted and ground Nellai style idli sambar powder ( my mom calls this as mel podi in Tamil). Last week I prepared this as a side dish for idli. My husband liked it so much. Many thanks to my mom. .Lets see how to make Tirunelveli style Idli sambar with toor dal and moong dal.

I have also shared my mom's moong dal sambar for idli - easy, no grind version , check it :)

If you are looking for Tirunelveli sambar for rice, do check this link .

 

Idli Sambar recipe

How to make idli sambar using toor dal, moong dal adding vegetables in Tirunelveli style

Cuisine: South Indian

Category: Sambar

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

To Pressure cook - 1 cup =250ml Ingredients: Moong dal – 1/8 cup  Toor dal – 1/8 cup Tamarind – Small gooseberry size Tomato – 1 no Carrot – 1-2 nos (use 2 nos if very small) Potato – 1-2 nos(-do-) Besan flour/ Kadalai maavu – 1 tsp Salt & Water – As required To Roast and Grind: Cooking Oil – 1/2 tsp Dry coriander seeds/dhania – 1.5 tsp Chana dal – 2 tsp Fenugreek seeds – 1/2 tsp Red chillies – 3 nos To temper Cooking Oil – 2 tsp Mustard seeds – 1/2 tsp Urad dal –1/2 tsp Curry leaf – 1 sprig Asafetida/Hing – a pinch Red chilly – 1 no Green chilly – 1 to 3 nos(depends on your taste) Small / Pearl onions – 10 nos(Peeled) Coriander leaves – To garnish

METHOD

To make Tirunelveli style idli sambar powder : Roast all the items given under “To roast and grind” adding 1/2 tsp of oil till nice aroma arises. Make a smooth powder by grinding it. Use this powder to make sambar. Just add 2 tsp of this powder at the end. This gives the flavor. Keep this powder ready before doing this sambar. You can store this powder and use later.  Cube cut the vegetables .Chop the tomato into pieces.Soak the tamarind in water. Pressure cook moong and toor dal  by adding water,turmeric powder and a drop of oil. In a small box, keep the chopped vegetables and cook with dal. Cook for 1-2 whistles depending on your cooker. [Normally what I do is , I keep the dal in the cooker base and keep the veggies in a closed tiffin box that suits my cooker so that the veggies will be separate and will not be mashed with the dal .I mash the dal alone with a ladle. I followed the same for this sambar too!! ] If you don’t want to follow this,cook the veggies and dal separately. Extract the juice from soaked tamarind. Keep aside. Now heat a kadai with 1 tbsp of oil and add mustard seeds. Let it pop. Then add urad dal, pinched red chilly and curry leaves. Add onion, green chillies, tomato pieces and saute until tomato turns mushy. Now add the tamarind juice, cooked dal and boiled veggies along with onions, tomato & green chillies. Add a pinch of hing. Add the required salt and water. Let it boil for sometime. Now add 2 tsp of freshly ground powder and boil for 2 mins. Lastly add the diluted besan flour and boil for few minutes. Garnish with coriander leaves. Serve with idly by adding sesame/gingely oil. Enjoy !

This sambar is a combination of moong and toor dal.So it tastes different and yummy. Do try it !

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