Tiffin Sambar
Hotel-style sambar for idli & dosa
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Difficulty
- Medium
The fragrant, slightly sweet sambar served alongside idli and dosa in Tamil Nadu tiffin centres. A freshly ground masala and a hint of jaggery set it apart from the everyday lunch sambar.
Method
- 1
Pressure-cook the toor dal until soft and mash it smooth.
- 2
Dry-roast the masala ingredients, then grind with coconut to a smooth paste.
- 3
Soak tamarind in warm water and extract the pulp.
- 4
Boil tamarind water with onion, tomato, sambar powder and salt for 8 to 10 minutes.
- 5
Add the mashed dal, ground masala and jaggery, then simmer for 5 minutes.
- 6
Heat ghee, splutter mustard with curry leaves and asafoetida, pour over the sambar.
Tips & notes
- Shallots (chinna vengayam) give the most authentic tiffin-centre flavour.
- Keep it slightly thin so it pours easily instead of sitting thick.
