Tiffin sambar is a perfect side dish for all south Indian breakfast recipes like Idli, Dosa, Pongal,Vadai,Paniyaram, Uttappam, Upma. This is actually prepared in many ways but this procedure of preparing sambar for breakfast especially with Idli is my favorite from my mom’s preparation. It will melt in mouth with Idli and ghee. The heavenly taste makes me to go back Home immediately and ask her prepare thhttps://www.ezcookbook.net/pineapple-sooji-upmais for me. She is really an excellent cook and I am an ardent lover of her cooking. I want to dedicate this recipe for her.
YIELD – 4serving
Thoor Dal / Thuvaram Paruppu- 1/2 cup
Shallots – 12 no.
Tomato- 2 medium, finely Chopped
Turmeric Powder- 1/4tsp
Coriander leaves few chopped
Salt To Taste
Sambar Powder-1tbsp(adjust depends upon the spice)
Grated fresh coconut-1tbsp
cumin seeds-1/2 tsp
Curry leaves few sprigs
Wash and soak thoor dhal for 15 minutes. Pressure cook and mash well.
Trim edges and peel shallots.
Grind together coconut and sambar powder with little water. Keep aside.
Heat oil in pan add shallots and saute till translucent. Add chopped tomatoes and saute till soft. Stir in the ground paste, turmeric powder and mix well.
Now add tamarind extract and saute for a minute. Pour in the cooked dhal and required water for sambar consistency.
Cook for another 10-12 minute till it starts to boil and thicken on medium slow flame.
Finally add coriander leaves and season the sambar.