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 .