hotel style- IDLY SAMBAR/TIFFIN SAMBAR

Idli sambar/tiffin sambar recipe is a easy, quick and delicious south Indian recipe made using toor dal and freshly prepared sambar powder. This lip-smacking tiffin sambar serves good with idlis, dosa varieties, vada and mini idli/ghee idli. Its my family's favourite recipe so i make it often. The freshly prepared sambar powder gives nice taste and flavour to the sambar.

PREPARATION TIME : 10 minutes

COOKING TIME         : 25 minutes

INGREDIENTS: (serves 4 persons)

•  Small onion                 - 15-20 pieces
•  Tomato large size       - 1
•  Green chillies              - 4
•  Tamarind extract        - 200 ml
•  Boiled toor dal            - 1/2 cup
•  Carrot                           - 1
•  Potato medium size   - 1
•  Beans                           - 6-8
•  Turmeric powder       - 1/2 spoon
•  Oil                                 - 2 spoons
•  Water                           - 600 ml
•  salt

 For sambar powder:

• Red chillies                              - 8
• Dhaniya/coriander seeds     - 5 spoons
• Channa dal/kadala parupu   - 1 spoon
• Urad dal                                   - 1 spoon
• Cumin seeds/jeera                 - 1 spoon
• Fenugreek/ vendhayam        - 1/4 spoon
• Asafoetida powder/hing       - 1/4 spoon
• Oil                                             - 1 spoon

 For tempering:

• Oil                                      - 1 spoon
• Mustard seeds                 - 1/2 spoon
• Urad dal                            - 1/2 spoon
• Cumin seeds/jeera          - 1 spoon
• Curry leaves                     - 6-8

 DIRECTIONS:

 1. Get ready with all the ingredients.

2. Heat oil in a pressure cooker and add onions and green chillies. Saute well.

3. Add tomato, chopped veggies, and turmeric powder. Mix well.

4. Add tamarind extract, 600 ml water and salt. (For Tamarind extract: Soak small amla sized-tamarind in water for 15 minutes. Squeeze the tamarind and filter the extract.)

5. Add boiled and mashed toor dal and mix well. 

6. Close the lid and cook for 1 whistle in high flame. Sim the flame and cook for 5-7 minutes. Switch off the flame.

7. Now prepare sambar powder. Heat 1 spoon oil in a pan and roast red chillies, dhaniya/coriander seeds, channa dal, urad dal, asafoetida powder and fenugreek seeds, one after another, for 1-2 minutes. cool the mixture and grind to a powder. Your freshly prepared sambar powder is ready. (Tip: Store remaining sambar powder in airtight container for future use, remains good for 3 weeks.)

8. Once the pressure releases open the lid and add 3 spoons of freshly prepared sambar powder. Cook for 5 minutes in low flame. Until the flavours are well absorbed. Check for salt.

9. Temper the sambar, add the tempering to sambar, and  mix well. (For tempering: Heat oil in a pan and add mustard seeds, urad dal, jeera and curry leaves. let them crackle.)

10. Garnish with coriander leaves, add 1 spoon of ghee and serve with steamed hot idlis.

ADDITIONAL TIPS:

 => You can add other veggies like brinjal, drumstick, etc. Small onions gives nice taste and flavour to the sambar. You can also use normal onions.

=> The specified amount of spiciness is sufficient for me. If you need more or less spicy adjust the quantity of sambar powder and green chillies accordingly.

=> You can also use coconut oil for tempering, it enhances the flavour of the sambar.