Recipe.

Hotel Tiffin Sambar Recipe – Side Dish for Idli / Dosa

Hotel Tiffin Sambar Recipe

Prep time: 10 mins  |  Cook time: 20 mins  |  Serves: 2
Cuisine: South Indian  |  Category: Side dish

Ingredients:

·         Toor Dal – 1/2 cup

·         Masoor Dal – 1/8 cup

·         Yellow Moong dal – 1/8 cup

·         Turmeric powder – 1/2 tsp

·         Tamarind – 1 gooseberry size

·         Carrots – 1

·         Onion – 1

·         Tomato – 1

·         Red chili powder – 1 tsp

·         Green chilies – 2

·         Mustard seeds – 1 tsp

·         Asafetida – 1/8 tsp

·         Curry leaf – 1 sprig

·         Coriander leaves – 3 stalks

·         Salt – to taste

·         Oil – 2 tbsp 

For Grinding to a powder:

·         Chana dal – 2 tbsp

·         Roasted gram dal – 2 tsp  (optional)

·         Fenugreek seeds – 1 tsp

·         Whole dry red chilies – 4

·         Grated coconut – 3 tbsp

·         Whole coriander seeds – 3 tsp

·         Curry leaf – 1 sprig

·         Oil – 1/2 tsp

Instructions:

1.       For the powder: Heat a pan with oil and add chana dal, fenugreek seeds, whole red chilies, coriander seeds and roast over low flame till the aroma arises. Make sure they do not change color. Transfer to a plate.

2.       Add grated coconut and curry leaf and saute over low flame till the aroma arises and the color change slightly. Transfer to the plate and let it cool completely.

3.       In a mixer jar add the roasted ingredients, roasted gram dal (Pottu kadalai / Dalia) and grind to a fine powder and keep aside.

4.       For the Sambar: Wash and soak all the dals together for 10 minutes. Pressure cook in enough water with turmeric powder for 2-3 whistles. Mash well and keep aside. Soak the tamarind in warm water, extract pulp and keep it ready.

5.       Heat a pan with oil. Add mustard seeds and when they splutter, add asafetida, curry leaf, onion, slit green chilies, tomatoes, halved and sliced carrots and cook for 2-3 minutes or till the tomatoes turn mushy.

6.       Add 1/2 cup water and cook for another 2 minutes. Now add tamarind pulp, red chili powder, salt and let it cook for another 5 minutes over low flame till the raw smell disappears.

7.       Add the mashed dal, mix well. Add more water if needed to adjust the consistency. Sprinkle the ground spice powder and mix well. You can also mix the powder with water in a small bowl and add it to the sambar to avoid lumps.

8.       Let the sambar cook for 2-3 minutes till all the flavors merge together.

9.       Garnish with coriander leaves and serve piping hot with idlis/dosas, ven pongal and Medhu vadai.

10.    When serving with 14 idlis or mini idlis, place the idlis in a bowl, pour the sambar all over the idlis, let it sit for 2-3 minutes, sprinkle with finely chopped onions, coriander leaves and serve hot.

Notes:

1.       Instead of roasted gram dal, you can use poppy seeds (khus-khus) also. Roast it with the coconut if doing so.

2.       You can use shallots (sambar onions) if you do not wish to use carrots.

3.       Yellow pumpkin can also be used instead of carrots.

4.       The consistency should be a bit thin unlike the consistency of the sambar that we serve with rice. The thin consistency of the sambar will allow the idlis to soak well.

5.       Roast the ingredients over low flame taking care not to burn them.

6.       Adjust the spice level according to your taste.

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Amritsari Masala Baigan

(Spicy and delicious Brinjals – Speciality of Amritsar – Punjab).

INGREDIENTS :

1.       Small Brinjals                     – 350 gms (15)/

2.       Tomato                                 – 1

3.       Curry Leaves                      - 8

4.       Grated Ginger                    - 1 tsp.

5.       Tamarind Paste                 - 2 tsp.

6.       Sugar                                     - 2 tsp.

7.       Oil                                          - 4 tbsp.

8.       Mustard Seeds                   - 1 tsp.

9.       Nigella Seeds (Kalonji)    - a pinch of *

10.    Water                                    - ¾ cup.

SPICE TO MIX :

1.       Fennel Powder (Saunf)    - 1 tsp.

2.       Dessicated Coconut          - 2 tbsp.

3.       Coriander Powder            - 2 tbsp.

4.       Carom Seeds (Ajwain)     - a pinch (Optional)

5.       Red Chilli Powder            - 1.5 tbsp.

6.       Mango Powder                  - 1.5 tsp.

7.       Turmeric Powder              - 1 tsp.

8.       Garam Masala                   - 1 tsp.

9.       Salt                                         - 1 tsp.

PROCEDURE :

1.       Wash and make 4 slits in the Brinjals (+), Keeping the steam and the brinjal intact.

2.       In a bowl mix all the spices listed in – Spice to mix (A)

3.       Heat oil in a pressure cooker and add mustard seeds, when they start crackling add kalonji and grated ginger.

4.       Saute and add chopped tomato, stir for a minute and add the spice mixture (A).

5.       Stir for 30 seconds and then add brinjals and salt, sauté for a minute.

6.       Add 1 Cup of Water, mix well and pressure cook on medium Flame for 1 whistle.

7.       Open the Cooker as soon as it cool down.

8.       Add tamarind pulp and sugar and cook for 1 minute on medium flame.

9.       Add fresh coriander and serve.