Sunday, 24 May 2015

Tiffin Sambar / Idli Sambar !



Is there anyone in Tamilnadu who doesnt love this unbeatable combo of these little cute spongy idlis dunked in this delicious sambar? You will be surprised to hear that my hubby is not a great fan of these..Well.. may be due to that fact that he is not from Tamilnadu. Nevermind.. I am happy to prepare this once in a while and enjoy myself :)
I love this to the core that I never know how much I eat when I go to moms place. This sambar is my moms recipe and enjoy this most since childhood.



INGREDIENTS
English
English
Tamil
Telulgu
Hindi
Quantity
Toor Dal
Thuvaram Parupu
Kandi Pappu
Tuvar / Arhar Dal
1/4 cup
Moong Dal
Paitham Parupu
Pesara Pappu
Moong Dal
1/4 cup
Oil
Ennai
Nune
Thel
2 tsp
Mustard seeds
Kadugu
Aavalu
Rai
1 tsp
Cumin Seeds
Seeragam
Jeelakara
Jeera
1 tsp
Dry Red Chillis
Kaindha Milagai
Endu Mirapakaya
Sukhi Mirch
2 Nos
Asafoedita
Perungayam
Inguva
Hing
a pinch
Onion
Vengayam
Ullipaya
Pyaaz
1 Medium
Tomato
Thakkali
Tamata
Tamatar
2 Medium
Green Chillis
Pachai Milagai
Pachi Mirapakaya
Hari Mirch
3 - 4 slit
Ginger
Inji
Allam
Adrak
1 piece Julliened
Turmeric Powder
Manjal Thool
Pasupu
Haldi
1/2 tsp
Sambhar Powder
1 tsp
Salt
Uppu
Uppu
Namak
As Needed
Coriander
Kothamalli
Kothimeera
Dhaniya Patha
few sprigs



STEPS
  • Pressure cook Toor Dal and Moong Dal together for 3 - 4 whistles. Once pressure releases, mash them well.
  • In a vessel, add oil and once hot add the mustard seeds and hing.
  • When the mustard crackles, add broken red chillis and cumin seeds and curry leaves (i didnt have)


  • Then add slit green chillis and ginger followed by onion slices and saute well.
  • When onion turns translucent , add the tomatoes and saute everything.


  • When tomatoes are soft, add salt, turmeric and sambar powder and mix well.
  • Before the powders are burnt add little water. And then add the mashed dal and mix.


  • Adjust water to reach the sambar consistency. As moong dal is added sambar tends to thicken with time, so add water accordingly. 
  • Add roughly torn coriander and let the sambar come to a boil and let it boil for 3 - 4 minutes and turn of stove. 


Ahh... Here are my little cuties... soft and fluffy ready to swim in the sambar..
No more waiting.. Place the idlis in a bowl and pour the piping hot sambar on them till they are immersed in it completely.
Oops.. the final touch.. yeah the ghee.. a spoon of ghee on top and.. Delicious..!
You can also add tamarind if you like a more tangy sambar.. !





With Love,






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