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    Home » Recipes » Sambhar

    Tiffin Sambar - Restaurant style dosa, pongal, idli sambar

    Published: Mar 19, 2018 · by Nisha

    Jump to Recipe Print Recipe

    Tiffin sambar or commonly known as Idli sambar is a creamy, flavourful and a mildly sour & sweet lentil based gravy. This unique sambar pairs excellently well with Indian tiffins like dosa, idli ulundu vadai and pongal. This is almost similar to the sambar served in South Indian restaurants.

    Tiffin / Idli Sambar ?

    Tiffin in the Indian english language means a light snack or a light midday meal or sometimes a breakfast. In northern parts of the country, it means a light meal. It is said that the word tiffin was coined from the British slang tiffing which means to take a sip of tiff liqueur. As the Brits were getting adjusted to the new tropical climate, they had light meals during lunch and had a tot of tiff along with it. But is really ambiguous as to how the word tiffin came to be associated with light meals.The context of the word tiffin differs in different parts of India. But the basic idea remains the same, it is a light food.

    In Mumbai, it refers to a lunch that is packed in a tiered round steel boxes called as tiffin dabba. In Tamil Nadu, a southern Indian state, it can also mean a breakfast or an evening snack. Idli, dosa, vada, upma, come under the tiffin category. Hence the sambhar that is specially used as a side dish for the above mentioned dishes is known as tiffin sambhar.

    Wondering what the difference is ?

    If you are familiar with the tamil iyer recipes, then it is very similar to the arachuvitta sambar recipe. The difference is in the amount/ratio of spices that goes into this dish. The flavour of methi seeds & coriander seeds are slightly on the higher side.

    Along with dal, yellow pumpkin is used. In restaurants, the food has to be prepared in large quantities. To be more cost effective, the hoteliers always find substitutions for recipes without altering the taste much. Cooked pumpkin is an excellent ingredient to use as a base for the gravy. The starchy nature and the mild sweet nature of the pumpkin lends an aromatic flavour to this tiffin sambar.

    Things to note while making Idli sambar:

    1. Add cooked yellow pumpkin along with the dal. They enrich the flavour of the idli sambar.
    2. Unlike the regular sambar varieties, the sourness of the idli sambar is less. Use less amount of tamarind.
    3. You can use both toor dal and moong dal or only toor dal in this recipe.
    4. Adding veggies are optional. Carrots, potato, drumstick and radish can be added.
    5 from 3 votes
    Tiffin idli sambar for Idli, dosa and pongal displayed in a magenta steel bowl with chutney and pongal.
    Print
    Tiffin Sambhar
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     

    Looking for a side dish for Indian tiffins like dosa, idli ulundu vadai and pongal ? This Tiffin sambar commonly known as Idli sambar is a creamy, flavourful and mildly sour & sweet lentil based gravy that is served as a side dish. This is similar to the idli sambar served in South Indian restaurants.

    Course: Breakfast
    Cuisine: Indian, Tamil Nadu
    Servings: 7 to 8 persons
    Author: Nisha
    Ingredients
    • A small marble sized tamarind pulp or 1 teaspoon tamarind paste refer notes
    • ½ cup toor dal | split pigeon peas
    • ¼ cup moong dal |
    • ½ cup cubed yellow pumpkin (sweet variety)
    • 1 large tomato, roughly chopped
    • 1 tablespoon coconut oil
    • 1 cup finely sliced onion or (10 -12 shallots)
    • 1 teaspoon powdered jaggery
    • Coriander leaves for garnishing
    To grind
    • 1.5 tablespoons coriander seeds
    • 1 tablespoon channa dal
    • ½ teaspoon cumin seeds
    • 1 teaspoon split urad dal
    • ¼ teaspoon fenugreek seeds (methi seeds)
    • 3 red chillies
    • 2 tablespoons grated coconut or 1 tablespoon unsweetened desicated coconut
    Tempering
    • 1 tablespoon ghee or coconut oil
    • ½ teaspoon mustard seeds
    • 8 to 10 curry leaves
    • 1 red chilli (optional)
    • ½ teaspoon red chilli powder
    • A pinch of asafoetida powder
    Instructions
    1. Add 2 cups of water and pressure cook the dal along with pumpkin for about 10 minutes on medium high heat. Or 4-5 whistles on the Indian model. 

    2. If you are using the tamarind pulp, soak the pulp in warm water for about 10 minutes. Then extract the juice by pressing the pulp between your fingers and strain the liquid in a sieve. 

    3. In a pan dry roast the ingredients mentioned under to grind (except the coconut) until they become golden brown on medium heat. Turn off the flame and fry the coconut in the pan's residual heat for a minute.  

      Cool and then grind it to a smooth paste by adding very little water. Keep aside

    4. Heat coconut oil in a pan on medium high heat. Add the onions and saute until it turns translucent. Add the tamarind extract and boil it for couple of minutes. 

    5. Then add the ground paste and let the mixture boil for 10 minutes. 

    6. After that, add the cooked dal, salt and a cup of water. Simmer this for 5 minutes. You might need another cup of water as this will thicken. Sambar should be of pouring consistency. 

    7. Meanwhile, in another pan, add ghee and heat it. Then add the mustard seeds and as they start to crackle, add the curry leaves, red chilli and switch off the flame.

      Add red chilli powder and asafetida powder. Quickly mix it in the hot oil taking care not to burn the spice powders. 

    8. Pour this oil mixture into the sambhar. Turn off the flame and garnish it with coriander leaves. 

    Recipe Notes
    1. Unlike the regular sambar varieties, the sourness of the idli sambar is less. Use less amount of tamarind.
    2. If you use tamarind pulp, take a tightly pressed marble sized ball. Soak this in 1 cup warm water and extract the juice by pressing the pulp between your fingers and strain the liquid in a sieve. You can also use 1.5 or 2 teaspoons of tamarind paste. It is really difficult to measure tamarind and as the taste of the tamarind pulp or concentrate or paste varies widely, one has to go by judgement.
      This recipe is very mildly sour at the same time it should not be very "dal-ish". So start by using 1.5 teaspoons of tamarind.
    3. Pumpkin is added to increase the quantity of the dish. At the same time, these starchy vegetables gives a body to the gravy. Hence the restaurants prefer adding these. This also gives a mildly sweet taste that elevates the flavour of the sambar. So do not omit the pumpkin while cooking the dal. You can also use carrots.
    4. You can use both toor dal and moong dal or only toor dal in this recipe.
    5. As soon as the dal mixture is cooked, whisk it well. There should be no traces of lentils or veggies, everything should be mashed well.
    6. The main flavour is from the freshly ground masla powder.
    7. Sambhar thickens upon cooling. When diluting it, always add warm water.
    8. Adding veggies are optional. Carrots, potato, drumstick and radish can be added. If you are adding veggies, add cubed veggies in step 4 after the onions are sautéed.

    View other "Sambhar" recipes

    • Mor Sambar { Buttermilk Sambar}- Sambar without tamarind
    • Arachuvitta Sambar | South Indian Sambar
    • Fenugreek Leaves Sambhar | Venthaya keerai Sambhar

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    Reader Interactions

    Comments

    1. Preethi's Cuisine says

      March 25, 2018 at 2:39 pm

      Your Tiffin Sambar looks delicious. Such a fantastic share .

      Reply
    2. Lathiya says

      March 23, 2018 at 3:04 am

      I love restaurant style sambar...this looks amazing.. will give a try

      Reply
    3. Priya Suresh says

      March 22, 2018 at 3:13 pm

      Am ready to drink a bucket of this sambhar anytime. My all time favourite and those sambar vadas are seriously a real torture Nisha. Tempting to the core.

      Reply
    4. Avin says

      March 22, 2018 at 12:55 pm

      You definitely know your sambhar. Beautiful clicks dear👍

      Reply
    5. Jayashree says

      March 22, 2018 at 11:22 am

      Thats a lovely sambar, I love to eat with idli and wada. Nice share.

      Reply
    6. Padmajha PJ says

      March 22, 2018 at 10:41 am

      Such a delicious sambar but more than that those medu vadas are caling out to me!! Such yummy clicks nisha

      Reply
    7. sujitha says

      March 22, 2018 at 8:20 am

      Perfect south Indian Curry.. This can be paired with All south Indian Tiffins..

      Reply
    8. Seema Doraiswamy Sriram says

      March 22, 2018 at 2:25 am

      Super cool. Going to try out this during the weekend.

      Reply
    9. Pavani says

      March 21, 2018 at 10:55 pm

      What a lovely looking sambar that is Nisha. Love the idea of using cooked pumpkin to give body and creaminess to the dish. Pinned to try out soon. Lovely clicks.

      Reply
    10. Uma says

      March 21, 2018 at 9:00 pm

      I love idli sambar! Without sambar I cannot eat idli:) That’s why I call it as a Idli sambar:) your recipe looks delicious!

      Reply
    11. Jyoti Babel says

      March 21, 2018 at 7:28 pm

      Interesting to know about the origin of the word tiffin. I love Sambhar with idli and medical vada. Your recipe is quite interesting. Use of yellow pumpkin is new for me.

      Reply
      • Jyoti Babel says

        March 21, 2018 at 7:28 pm

        Medu*

        Reply
    12. sapana says

      March 21, 2018 at 7:15 pm

      I don't know why but the name sambhar itself makes me drool. I am yet to try this variety of sambhar but it sure looks as tempting as the rest of sambhars are. Brilliant pictures.

      Reply
    13. firsttimercook says

      March 21, 2018 at 6:50 pm

      I always drool over the sambar in any variety 😛
      Love the clicks too 🙂

      Reply
    14. themadscientiststskitchen says

      March 21, 2018 at 4:48 pm

      Tempting sambhar I have had dinner and now I am hungry again.

      Reply
    15. Padma Veeranki says

      March 21, 2018 at 3:33 pm

      Delicious looking sambar is tempting me....I love the combo with Pongal...yummy share!!

      Reply
    16. Jolly says

      March 21, 2018 at 10:54 am

      I love sambar.. yours tiffin sambhar sounds so delicious and tempting.

      Reply
    17. Meera Girdhar says

      March 21, 2018 at 10:10 am

      This looks so perfect .. surely going to try your sambar recipe soon

      Reply
    18. priya satheesh says

      March 21, 2018 at 6:13 am

      What a tempting click.. Sambhar sounds flavourful and tasty !

      Reply
    19. Vanitha says

      March 21, 2018 at 12:44 am

      Love the flavor and texture of pumpkin in sambhar and yours sound so yummy!! Can have it with anything; rice, idli, dosa or even puris!!

      Reply
    20. Jagruti says

      March 20, 2018 at 11:36 pm

      I absolutely go crazy for sambhar, whenever I make I make plenty and keep eating for days 🙂 Tiffin sambhar sounds so delicious and tempting.

      Reply
    21. Sharmila - The Happie Friends Potpourri Corner says

      March 20, 2018 at 7:41 pm

      Nice clicks ,My go to recipe .I make it atleast twice in a week.. Makes me hungry right now !!

      Reply
    22. Aruna says

      March 20, 2018 at 1:52 pm

      Just the aroma of sambar can make y stomach grumble. Your tiffin sambar looks just perfect!

      Reply

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    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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