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.
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.
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.
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
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.
Then add the ground paste and let the mixture boil for 10 minutes.
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.
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.
Pour this oil mixture into the sambhar. Turn off the flame and garnish it with coriander leaves.
Tiffin Sambhar https://www.themagicsaucepan.com/main-course/sambhar/tiffin-sambar-restaurant-syle-dosa-or-pongal-or-idli-sambar