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Mar 21, 2011

Tiffin Sambar / Hotel Style Tiffin Sambar

       This sambar is perfect for all tiffin items like idly, dosa, vadai, pongal, uthaappam, rava dosa, upma, masal dosa, sambar vadai n etc. For authentic taste and flavor the sambar should be tempered with ghee. Tempering with ghee gives more & real taste of Hotel sambar. But I used oil, adding ghee is purely optional, ghee will enhance the richness and flavor but anyway with oil also sambar tastes great. A Must Try recipe!!!

tiffin sambar with vegetables

  1. Thuvar dal/Toor dal    150gm (3/4 cup)
  2. pearl onion    10-12 no. OR Medium onion(sliced)
  3. Tomato     1 medium(chopped)
  4. Green chilli    2 no.(finely chopped)
  5. Curry leaves      few
  6. Tamarind Paste    1 tsp dissolved in 1/4 cup water
  7.         OR
  8. Tamarind     2" piece(soaked in warm water)                     
  9. Jaggery     small piece
  10. coconut     2 tbsp(shredded)
  11. Mixed Vegetable - 1-2 cups (carrots, brinjal, yellow pumpkin,drumstick,potato)

To roast and Grind
  1. Dry red chillies      3-4
  2. Coriander seeds    1 and 1/2 tbsp
  3. Curry leaves    1-2 twig
  4. Urad dal       2 tbsp(i used broken,for whole reduce to 1 tbsp)       
To temper
  1. Oil    2-3 tsp
  2. Mustard seeds    1/2 tsp
  3. Jeera/Cumin seeds   1/2 tsp
  4. Fennel seeds    1/4 tsp
  5. Hing    1/4 tsp
  • Pressure Cook Toor dal with turmeric ,few drops of castor oil and 2-3 cups of water,then mash the dal and keep aside.
  • Heap a pan,add few drops of oil and roast all the ingredients under "roast and grind" and allow to cool and grind along with 2 tbsp of shredded coconut in a blender and keep aside.
  • Heat ghee or oil in an available vessel, add all the tempering ingredients and allow to splutter,then add green chillies, curry leaves and onions and saute till onion get transparent.
  • Then add chopped tomato and saute till it get soft and add the tamarind juice/extract and allow to boil for 2 minutes.
  • Now add a small piece of jaggery , stir well and boil for another minute.
  • then add the grounded coconut masala paste,1/2 cup water and stir well.cook covered for 3-4 minutes.
  • And now add the cooked and mashed toor dal ,enough salt and enough water mix well and allow the sambar to boil .(cook in medium flame )
  • when sambar starts boiling add some chopped coriander leaves and stir well and simmer for another 2 minutes and turn off the stove.
  • Now the tiffin sambar is ready to serve .

If you increase or decrease the tuvar/toor dal amount ..plz adjust the spices and other items to that proportion.
If using vegetables, after sauteing tomato add the vegetables stir fry for a minute then add tamarind water and proceed.
Instead of onions you can also use pearl onions/shallots/chinna vengayam (10-12 no.s) for more taste n flavor.


  1. Thanks for your recipe it turned out really good. I love all your recipes.

    1. Thank You for your feedback. Glad you loved my recipes, keep trying and share your comments & suggestions!

  2. Excellent recipe.. Tried it yesterday and it was a hit!! Thanks a lot.

  3. This Sambhar is awesome!! Thanks a lot. Tagged it as a must make on weekends. Trying out your paruppu rasam today. Added tamarind. Let me see what folks say at dinner time. Will let you know. Though a north Indian ,I am a big time south Indian cuisine fan.

  4. I am glad that you liked my recipes, thank you so much for taking time to share your feedback, means a lot. Thanks!

  5. will be trying this rasam tomorrow to try along with dosas :)


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