Hotel Sambar | Tiffin Sambar
Tiffin Sambar ( marriage breakfast tiffin Sambar )
Tiffin Sambar ( marriage breakfast tiffin Sambar ) believe me this sambar is the best you will make and it is a keeper . The taste comes very close or even better than the tiffin Sambar served in wedding breakfast . It is aptly called Kalyana Tiffin sambar .
Ingredients
To roast with 1 tsp coconut oil and grind to powder
4 tbsp coconut oil
1 tsp chana dal
3 tsp coriander seeds
1/2 tsp methi
1 tsp udad dal
1/2 tsp solid asafoetida piece or powder .
5-6 red chilies
Few curry leaves
3-4 tbsp fresh grated coconut
1 tbsp Tamrind paste or 1/2 cup Tamrind water if medium thickness . Tamrind will depend on how tangy your tomatoes are .
1 cup cooked toor dal diluted a bit .
1 onion chopped
2 small tomatoes chopped
1 cup chopped yellow pumpkins.
Salt
1/2 tsp mustard seeds
Curry leaves
2 red chilies
Method .
First pressure cook 1/2 cup toor dal with a pinch of turmeric powder. Make sure you cook them to a very smooth mushy texture .
Mash and keep aside till required .
With 1 tsp coconut 🥥 oil roast ingredients mentioned in the list . First fry the solid asafoetida if you are using one .
Keep aside to cool .
Meanwhile take a pressure cooker or a open pan if you wish .
Add 2-3 tbsp coconut 🥥 oil , add chopped onions 🧅, sautee till they start looking pinkish .
Add chopped tomatoes 🍅 , sautee till they seem to go mushy .
Furthermore add chopped yellow pumpkins 🎃, few curry leaves , pinch of turmeric powder.
Furthermore add salt , add about 1 cup water .
Allow the contents to come to a boil , then reassure cook for two whistles .
Grind the roasted ingredients to a fine powder . We can use as needed for the recipe and store the rest of the aromatic powder to add to other dishes .
Furthermore add 3-4 tbsp grated coconut to the mixie jar , add 2-3 tbsp of the freshly ground sambar powder . Now grind this to a smooth paste .
After the cooker has cooked , open and stir the contents with a ladle .
Add 1 tbsp Tamrind paste or 1/2 cup Tamrind water if you are using freshly squeezed Tamrind .
Mix the contents well , allow to boil .
Furthermore add the cooked toor dal , add the ground paste , adjust salt and allow to boil on a gentle heat .
Make sure the sambar doesn’t go into roll boiling .
Finally garnish with chopped coriander leaves .
Add a tempering of mustard seeds crackled in coconut oil , few curry leaves, 1-2 broken red chilies .
Pour the tempering over the sambar . Cover and keep till you serve .
Watch my YouTube video on this recipe .
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