Skip to main content

Tiffin Sambar - Sambar for Idly and Dosa

Idly, Dosa and Pongal are our common breakfast items. If  a  breakfast eaten with a healthy sambar that will keep you satisfied until lunch. For this reason most of us prefer sambar for idly and dosa. It's high in fibre and include healthy ingredients like dal, onion, drumstick, carrot, potato and tomato. You can replace any vegetables and dals of your choice. Now let's see some important tips for perfect tiffin sambar.

Tiffin Sambar | Sambar for Idly and Dosa recipe - How to prepare Tiffin Sambar | Sambar for Idly and Dosa with step by step instructions | Idly and Dosa side dishes | Tifiin Sambar

  • Tiffin Sambar tastes equally good with toor dal or moong dal or masoor dal and I prefer moong dal as they can be cooked easily and it gives you a perfect consistency also. Moong dal is hence very well suited for idly sambar. You can also add both toor dal and moong dal. Moong dals are very tiny, so you can cook in an open vessel also. If you are in a hurry, pressure cook the dal, just for 2 whistles.
  • Drumstick, carrot, potato and small onion are natural companions to this tiffin sambar. So try to include any of these two vegetables. The above are some of the easiest vegetables you can get, but you can also include capsicum, brinjal and yellow pumpkin. Again, I am telling you the same tip no need to pressure cook the vegetables for sambar. If you pressure cook the vegetables, you will lose the wonderful taste and colour  from the fresh vegetables.
  • Always keep in mind for tiffin sambar, use tamarind in minimal quantity. If you increase the tamarind then the tiffin sambar won't taste good.
  • For a flavourful tiffin sambar I recommend to add both sambar powder and freshly ground masala paste prepared with roasting the spices like coriander seeds, chana dal and red chillies. The freshly roasted coriander seeds add lots and lot of flavours to this sambar. Don't skip this coriander seed. The spices are roasted well and then ground with few grated coconuts, small onions and tomatoes. If you do not prefer to add coconut, just powder the roasted ingredients and add it in the final stage.
  • The next important ingredient in this tiffin sambar is a small piece jaggery. It adds an additional taste for this sambar.
  • In the final stage, add the asafoetida powder, curry leaves and coriander leaves. After adding these ingredients boil for a few seconds and turn off the heat. Swirl a tbsp of ghee and finish with tempering. Follow these simple tips and prepare a tasty Sambar for your breakfast. 

Side Dishes for Idly and Dosa



Tiffin Sambar | Sambar for Idly and Dosa Recipe

Print Friendly and PDF


Tiffin Sambar - a healthy and a classic side dish for breakfast. It's high in fibre and include healthy ingredients like dal, onion, drumstick, carrot, potato and tomato.

Prep time : 20 minutes
Cook time : 40 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan



Ingredients
  • 1/4 cup moong dal
  • 10 small onions
  • 6 to 8 pieces drumstick
  • 1 brinjal
  • 1 small carrot
  • 1 small potato
  • 1 tomato
  • 2 green chillies, slit lengthwise
  • small lemon sized tamarind
  • 1/2 tsp turmeric powder
  • 1 tbsp sambar powder
  • 1 tsp asafoetida powder
  • small piece jaggery
  • few curry leaves
  • few coriander leaves
  • 2 tbsp oil
  • 1 tbsp ghee
  • salt to taste
For masala paste
  • 1.5 tbsp coriander seeds
  • 1 tbsp chana dal
  • 8 dried red chillies
  • 2 tbsp coconut
  • 3 small onions or 1 big onion
  • 1 tomato
For tempering
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • 1 dried red chilly
  • 2 tsp oil
Cooking Directions


  1. Pressure cook the moong dal for 2 whistles. Heat oil in a deep kadai or vessel and add the small onions and green chillies. Saute it well for a few minutes on medium heat.
  2. Next, add the carrot, drumstick, brinjal and potato. Stir to combine and let them for a few minutes.
  3. Add the tomatoes and saute it for a few seconds.
  4. Now gently pour in the tamarind extract. Add the required salt and turmeric powder. Cover it with the lid and cook them for 10 to 15 minutes.
  5. Heat a pan for about 2 minutes and add the coriander seeds. Roast the coriander seeds until you get a nice aroma and add the chana dal. Roast them till it changes golden brown in colour and add the red chillies. Roast it for a second and turn off the heat. When it cools down add it to small chutney jar and powder it. Next, add the onions, coconut and tomatoes. Grind it nicely with 2 to 3 tbsp water.
  6. When the vegetables are cooked well, add the cooked dal and sambar powder. Stir to combine well and let them to boil.
  7. Add the ground coconut paste and mix them well with the sambar.
  8. Allow the sambar to boil for 5 to 7 minutes and then add the small piece jaggery.
  9. Next, add the asafoetida powder, curry leaves and coriander leaves.
  10. After a gentle boil, turn off the heat and swirl with a tbsp of ghee.
  11. Heat a tsp of oil in a pan and add the mustard, urid dal and red chilly. Allow them to crackle and add it to the hot sambar. Mix them well and serve it warm.
  12. Serve this Tiffin Sambar for idly, dosa, Pongal, mini idlies and also for vadas.

Tiffin Sambar | Sambar for Idly and Dosa with step by step photos



Add the dal and water in a broad vessel and bring up to a boil. Then reduce the heat to low and simmer for about 20 minutes. For cooking the dals in open vessels, I prefer to cook on an induction stove in the lowest heat setting. Add the dal and water directly to the pressure cooker and cook for 2 whistles. You can also add the potato along with the dal.  Soak the tamarind with 1/2 cup of water and extract the juice with 1.5 cups of water.

Peel the small onions, peel the potato and cut into small cubes. Cut the brinjal, drumstick, carrot, tomato and slit the green chillies.


Heat oil in a deep kadai or vessel and add the small onions and green chillies. Saute it well for a few minutes on medium heat. Next, add the carrot, drumstick, brinjal and potato. Stir to combine and let them for a few minutes.



Add the tomatoes and saute it for a few seconds.

Now gently pour in the tamarind extract. Add the required salt and turmeric powder. Cover it with the lid and cook them for 10 to 15 minutes.

Roasting the spices

While the vegetables are cooking, you have got some time to prepare the roasting and grinding work.
Heat a pan for about 2 minutes and add the coriander seeds. Roast the coriander seeds until you get a nice aroma and add the chana dal. Roast them till it changes golden brown in colour and add the red chillies. Roast it for a second and turn off the heat.


When it cools down add it to small chutney jar and powder it.


Next, add the onions, coconut and tomatoes. Grind it nicely with 2 to 3 tbsp water.


When the vegetables are cooked well, add the cooked dal and sambar powder. Stir to combine and let them to boil



Add the ground coconut paste and mix them well with the sambar.


Sambar's finishing touch


Allow the sambar to boil for 5 to 7 minutes and then add the small piece jaggery,  asafoetida powder, curry leaves and coriander leaves.


After a gentle boil turn off the heat and swirl with a tbsp of ghee. Heat a tsp of oil in a pan and add the mustard, urid dal and red chilly. Allow them to crackle and add it to the hot sambar. Mix them well and serve it warm.




Notes
  • For the ground masala paste do not add too much of spices or coconut or onions than I mentioned in my ingredient list. Because tiffin sambar must have all the flavours in minimal quantity. I don't prefer cumins for this tiffin sambar, but you can add 1/4 tsp while roasting.
  • If you are using compounded asafoetidia, dissolve a small piece asafoetida in water for 20 minutes. Then mix them well with your fingers and add it to sambar in the final stage.
  • While serving if the sambar appears thick, just add 1/4 cup of hot water to the sambar and mix it well.
Click here to view the recipe in Tamil டிபன் சாம்பார் தமிழில்




Comments

Popular posts from this blog

Easy Tiffin Sambar - Quick Hotel Style Tiffin Sambar for Idli, Dosa and Ven Pongal

Easy tiffin sambar with full video and step by step pictures. This tiffin sambar is a simple, easy, quick and delicious sambar for idli, dosa and ven pongal. You can easily prepare this tiffin sambar for festivals and other family occasions because it's easy and quick without any complicated steps.  This tiffin sambar includes moong dal, carrots, potato, brinjal, onions, tomato and green chilly. You can also include vegetables like capsicum, yellow pumpkin for this sambar.  I prefer to use moong dal for this sambar. When compared to moong dal, toor dal requires more time to cook so I omitted it. Instead of moong dal you can also use masoor dal .  To keep this recipe simple, I used sambar powder and there is no need for any dry  roasting and grinding works. A handful of fresh coconut is ground along with cooked tomato and sambar powder which gives a nice colour for the sambar. If you plan to prepare sambar in advance make the sambar in thin consistency because moong dal sambar thick

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Quick Tiffin Sambar - Side Dish for Idli, Dosa and Ven Pongal - Sambar without Tamarind

Quick tiffin sambar recipe with moong dal, toor dal and combination of vegetables. We have tasted this tiffin sambar many times at our Grandma's house prepared by our home chef Deivanai at Tirunelveli. Usually they put onions, chow chow (chayote), carrots, potatoes, tomatoes, green chillies and dals. We have different versions of tiffin sambar in every household with any vegetables as they prefer. You can add capsicum, drumstick or yellow pumpkins too. This sambar recipe is a bit unique recipe with a  combination of dals and  without any tamarind. I wanted to try this quick tiffin sambar at home for a long time. Last week during my visit to Tirunelveli I called her up and asked for the recipe. She explained the recipe  with a few simple steps and the sambar turned out well. This tiffin sambar is a simple yet tasty sambar and perfect side dish for idli, dosa and ven pongal.  Check out my other side dishes for idli and dosa Brinjal Kichadi  Brinjal Kichadi with Dal Puli Milagai Tomat

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma  for chapathi restaurant style Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness.  Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked.  For a perfect kurma, taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it.  After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepa

Pidi Karunai Kizhangu (Yam) Masiyal

Pidi karunai kuzhambu (Yam) provides all the important nourishment to the body which not only improves the immunity system, but also brings a glow in the body. It is used as an Ayurvedic medicine to cure piles. It is high in Vitamin B6, and contains Vitamin C and A, potassium, phosphorous and magnesium. This pidi karunai masiyal is easy to make and tamarind juice is added to remove itchiness. A healthy and low calorie dish which goes well with rice. I learnt this recipe from my mom. For pulikuzhambu we prepare this masiyal as a side dish. Try this easy and healthy masiyal for your family. 

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Nellai Idi sambar - Tirunelveli Idi Sambar - Sambar Recipes

Idi Sambar recipe with full video and step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious.  This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, b