Ad Tags

Thursday, February 16, 2012

Tiffin Sambhar

Tiffin Sambhar:

This goes well with Pongal, idli, dosa, mini idlies and all other tiffin varieties.


Toor dhal – 1  cup
Moong dhal – ¼ cup
Small onions – 20 in number
Tomato big sized – 1
Yellow Pumpkin / Parangikai - 1 medium piece (do not omit this vegetable)
Drumstick – 1
Carrot – 2
Tamarind – small lemon sized
Jaggery / sugar  – 1 tsp
Coriander leaves – few
Curry leaves – few
Turmeric powder – ½ tsp
Asafotedia / hing – 1 tsp

Dry roast and Grind into fine paste:

Red Chillies – 5 no
Urad dhal – 1 tsp
Chana dhal – 1 tsp
Dhaniya – 3 tsp
Fenugreek / Methi seeds – ½ tsp
Cumin seeds – ½ tsp
Pepper -  ½ tsp
Coconut shredded – little (optional)

For Tempering:
Oil – little
Mustard Seeds – little
Curry leaves -  few
Fenugreek / Methi seeds – ¼ tsp
Red chillies – 2


Wash and rinse the dhal nicely.
Pressure cook dhal and yellow pumpkin along with turmeric. Mash it nicely. 
Dice the vegetables into cube. Do not omit yellow pumpkin or do not use so many varieties of vegetables. Limit up to 2 vegetables maximum. 
Put the tamarind in warm water. Extract the juice and discard the pulp.

Heat oil in a pan and do the tempering.
After the mustard splutters, add the onions sauté for few minutes.
When they turn pink, add tomato and sauté.
When tomatoes are cooked add the diced vegetables and sauté for some time till vegetables are half cooked.
Add little turmeric powder and grounded paste and sauté for 1 minute.
Add the tamarind juice and let it cook till raw smell disapper.
Add mashed dhal, salt and check for the sambhar consistency.
Place this in simmer for 5 minutes in stove.
Finally before removing from fire add powdered jaggery and coriander leaves and stir well.
Tiffin Sambhar is ready.

No comments:

Post a Comment