Tiffin sambar or commonly known as Idli sambar is a creamy, flavourful and a mildly sour & sweet lentil based gravy. This unique sambar pairs excellently well with Indian tiffins like dosa, idli ulundu vadai and pongal. This is almost similar to the sambar served in South Indian restaurants.
Tiffin / Idli Sambar ?
Tiffin in the Indian english language means a light snack or a light midday meal or sometimes a breakfast. In northern parts of the country, it means a light meal. It is said that the word tiffin was coined from the British slang tiffing which means to take a sip of tiff liqueur. As the Brits were getting adjusted to the new tropical climate, they had light meals during lunch and had a tot of tiff along with it. But is really ambiguous as to how the word tiffin came to be associated with light meals.The context of the word tiffin differs in different parts of India. But the basic idea remains the same, it is a light food.
In Mumbai, it refers to a lunch that is packed in a tiered round steel boxes called as tiffin dabba. In Tamil Nadu, a southern Indian state, it can also mean a breakfast or an evening snack. Idli, dosa, vada, upma, come under the tiffin category. Hence the sambhar that is specially used as a side dish for the above mentioned dishes is known as tiffin sambhar.
Wondering what the difference is ?
If you are familiar with the tamil iyer recipes, then it is very similar to the arachuvitta sambar recipe. The difference is in the amount/ratio of spices that goes into this dish. The flavour of methi seeds & coriander seeds are slightly on the higher side.
Along with dal, yellow pumpkin is used. In restaurants, the food has to be prepared in large quantities. To be more cost effective, the hoteliers always find substitutions for recipes without altering the taste much. Cooked pumpkin is an excellent ingredient to use as a base for the gravy. The starchy nature and the mild sweet nature of the pumpkin lends an aromatic flavour to this tiffin sambar.
Things to note while making Idli sambar:
- Add cooked yellow pumpkin along with the dal. They enrich the flavour of the idli sambar.
- Unlike the regular sambar varieties, the sourness of the idli sambar is less. Use less amount of tamarind.
- You can use both toor dal and moong dal or only toor dal in this recipe.
- Adding veggies are optional. Carrots, potato, drumstick and radish can be added.
Looking for a side dish for Indian tiffins like dosa, idli ulundu vadai and pongal ? This Tiffin sambar commonly known as Idli sambar is a creamy, flavourful and mildly sour & sweet lentil based gravy that is served as a side dish. This is similar to the idli sambar served in South Indian restaurants.
- A small marble sized tamarind pulp or 1 teaspoon tamarind paste refer notes
- ½ cup toor dal | split pigeon peas
- ¼ cup moong dal |
- ½ cup cubed yellow pumpkin (sweet variety)
- 1 large tomato, roughly chopped
- 1 tablespoon coconut oil
- 1 cup finely sliced onion or (10 -12 shallots)
- 1 teaspoon powdered jaggery
- Coriander leaves for garnishing
- 1.5 tablespoons coriander seeds
- 1 tablespoon channa dal
- ½ teaspoon cumin seeds
- 1 teaspoon split urad dal
- ¼ teaspoon fenugreek seeds (methi seeds)
- 3 red chillies
- 2 tablespoons grated coconut or 1 tablespoon unsweetened desicated coconut
- 1 tablespoon ghee or coconut oil
- ½ teaspoon mustard seeds
- 8 to 10 curry leaves
- 1 red chilli (optional)
- ½ teaspoon red chilli powder
- A pinch of asafoetida powder
Add 2 cups of water and pressure cook the dal along with pumpkin for about 10 minutes on medium high heat. Or 4-5 whistles on the Indian model.
If you are using the tamarind pulp, soak the pulp in warm water for about 10 minutes. Then extract the juice by pressing the pulp between your fingers and strain the liquid in a sieve.
In a pan dry roast the ingredients mentioned under to grind (except the coconut) until they become golden brown on medium heat. Turn off the flame and fry the coconut in the pan's residual heat for a minute.
Cool and then grind it to a smooth paste by adding very little water. Keep aside
Heat coconut oil in a pan on medium high heat. Add the onions and saute until it turns translucent. Add the tamarind extract and boil it for couple of minutes.
Then add the ground paste and let the mixture boil for 10 minutes.
After that, add the cooked dal, salt and a cup of water. Simmer this for 5 minutes. You might need another cup of water as this will thicken. Sambar should be of pouring consistency.
Meanwhile, in another pan, add ghee and heat it. Then add the mustard seeds and as they start to crackle, add the curry leaves, red chilli and switch off the flame.
Add red chilli powder and asafetida powder. Quickly mix it in the hot oil taking care not to burn the spice powders.
Pour this oil mixture into the sambhar. Turn off the flame and garnish it with coriander leaves.
- Unlike the regular sambar varieties, the sourness of the idli sambar is less. Use less amount of tamarind.
- If you use tamarind pulp, take a tightly pressed marble sized ball. Soak this in 1 cup warm water and extract the juice by pressing the pulp between your fingers and strain the liquid in a sieve. You can also use 1.5 or 2 teaspoons of tamarind paste. It is really difficult to measure tamarind and as the taste of the tamarind pulp or concentrate or paste varies widely, one has to go by judgement.
This recipe is very mildly sour at the same time it should not be very "dal-ish". So start by using 1.5 teaspoons of tamarind. - Pumpkin is added to increase the quantity of the dish. At the same time, these starchy vegetables gives a body to the gravy. Hence the restaurants prefer adding these. This also gives a mildly sweet taste that elevates the flavour of the sambar. So do not omit the pumpkin while cooking the dal. You can also use carrots.
- You can use both toor dal and moong dal or only toor dal in this recipe.
- As soon as the dal mixture is cooked, whisk it well. There should be no traces of lentils or veggies, everything should be mashed well.
- The main flavour is from the freshly ground masla powder.
- Sambhar thickens upon cooling. When diluting it, always add warm water.
- Adding veggies are optional. Carrots, potato, drumstick and radish can be added. If you are adding veggies, add cubed veggies in step 4 after the onions are sautéed.
Preethi's Cuisine says
Your Tiffin Sambar looks delicious. Such a fantastic share .
Lathiya says
I love restaurant style sambar...this looks amazing.. will give a try
Priya Suresh says
Am ready to drink a bucket of this sambhar anytime. My all time favourite and those sambar vadas are seriously a real torture Nisha. Tempting to the core.
Avin says
You definitely know your sambhar. Beautiful clicks dear👍
Jayashree says
Thats a lovely sambar, I love to eat with idli and wada. Nice share.
Padmajha PJ says
Such a delicious sambar but more than that those medu vadas are caling out to me!! Such yummy clicks nisha
sujitha says
Perfect south Indian Curry.. This can be paired with All south Indian Tiffins..
Seema Doraiswamy Sriram says
Super cool. Going to try out this during the weekend.
Pavani says
What a lovely looking sambar that is Nisha. Love the idea of using cooked pumpkin to give body and creaminess to the dish. Pinned to try out soon. Lovely clicks.
Uma says
I love idli sambar! Without sambar I cannot eat idli:) That’s why I call it as a Idli sambar:) your recipe looks delicious!
Jyoti Babel says
Interesting to know about the origin of the word tiffin. I love Sambhar with idli and medical vada. Your recipe is quite interesting. Use of yellow pumpkin is new for me.
Jyoti Babel says
Medu*
sapana says
I don't know why but the name sambhar itself makes me drool. I am yet to try this variety of sambhar but it sure looks as tempting as the rest of sambhars are. Brilliant pictures.
firsttimercook says
I always drool over the sambar in any variety 😛
Love the clicks too 🙂
themadscientiststskitchen says
Tempting sambhar I have had dinner and now I am hungry again.
Padma Veeranki says
Delicious looking sambar is tempting me....I love the combo with Pongal...yummy share!!
Jolly says
I love sambar.. yours tiffin sambhar sounds so delicious and tempting.
Meera Girdhar says
This looks so perfect .. surely going to try your sambar recipe soon
priya satheesh says
What a tempting click.. Sambhar sounds flavourful and tasty !
Vanitha says
Love the flavor and texture of pumpkin in sambhar and yours sound so yummy!! Can have it with anything; rice, idli, dosa or even puris!!
Jagruti says
I absolutely go crazy for sambhar, whenever I make I make plenty and keep eating for days 🙂 Tiffin sambhar sounds so delicious and tempting.
Sharmila - The Happie Friends Potpourri Corner says
Nice clicks ,My go to recipe .I make it atleast twice in a week.. Makes me hungry right now !!
Aruna says
Just the aroma of sambar can make y stomach grumble. Your tiffin sambar looks just perfect!