Tiffin Sambar/ Udupi sambar:
Udupi sambar who hate this? One of my favorite sambar. When compared to regular meal sambar, tiffin sambar has some unique flavor and taste. I like Ratna café tiffin sambar it’s very similar to udupi sambar taste, very flavorful kind of sweet, sour and very aromatic sambar especially with hot idli’s. I use to make very simple and quick pasiparuppu kathrikai sambar, a very often tiffin sambar in our home. This hotel style tiffin/ udupi sambar i use to make whenever I feel away from home or away from india. This make me feel good. When compared to regular sambar, this tiffin sambar I’m pretty sure you will have more number than regular. The best veggie for this sambar I would prefer poosanikai, healthy, watery and tasty too. But you can add the veggie as you wish.
Ingredient:
- Tuvaram paruppu/Toor dhal – 1 cup
- White pumpkin/poosanikai – 1 cup
- Cumin seeds/ seeragam – 1 tsp
- Shallots – 5 nos
- Tomato – 1 (sliced)
- Asafetida – ¼ tsp
- Manjal podi/Turmeric powder – ½ tsp
- Puli karasal/ tamarind paste – 1/3 cup
- Jaggery – 1 tsp
- Water – as req
- Salt – as req
- Coriander leaves – 1 tsp (finely chopped)
Homemade Sambar paste:
- Coriander seeds – 1 tblsp
- Urad dhal – 2 tsp
- Cumin seeds – 1 tsp
- Fenugreek seeds – 1 tsp
- Grated coconut – 5 tbslp
- Byadgi chilli – 4 nos
For tempering:
- Ghee – 2 tsp
- Kadugu/ mustard seeds – ¼ tsp
- Seeragam/cumin seeds – ¼ tsp
- Vendayam/fenugreek seeds – ¼ tsp
- Dry red chilli – 2 nos
- Curry leaves – 1 sprig
Procedure:
Homemade sambar paste:
In a small kadai add a tblps of coconut oil or mild cooking oil and roast all the ingredients, cool completely. Make a paste of it and keep it aside.
- Storing this paste is not advisable.
Step 1:
In a pressure cooker add toor dhal, tomato, cumin seeds, asafetida, and turmeric powder and pour some amount of water as required to your dhal and pressure cook it
Step 2:
Place a kadai add a tsp of ghee, once the ghee get hot add mustard seeds ,fenugreek seeds, cumin seeds and let it splutter, now add the broken red chilies saute for a while
Step 3:
Add the veggies and saute for about 3-4 mins with some salt and add the puli karasal along with sambar paste. Bring it to boil.
Step 4:
Pour the cooked dhal mixture into the sambar mixture and ends it with a tsp of ghee, coriander leaves and jaggery. The delicious and aromatic Udupi tiffin sambar is ready to serve. Serve with hot rice/ idli/ dosai.
NOTE/TIP:
- Ends with a tsp of ghee will definitely give you the classic sambar flavor.
- Donot add more amount of sambar paste to the sambar. It will turns into kuzhambu (like puli kuzhambu/ tamarind gravy )
- Tempering you may change the ingredients as per your wish- this is way my mom used to temper our sambar.
- Adding coriander leaves and jaggery towards the end will enhance the flavor.
