Esta es una exhibición prevé de cómo se va ver la receta de 'Tiffin sambar / Paasi paruppu sambar' imprimido.

Receta Tiffin sambar / Paasi paruppu sambar
by Shanthi Muthuvel

Sambar is one of the popular side dish prepared in South India. We have two variety of sambar, one we prepare for rice and one for tiffin like idly, dosai. Tiffin sambar is prepared with moong dal / paasi paruppu where as our regular one is prepared with toor dal / thuvaram paruppu. Consistency is also different, tiffin sambar will be slightly watery when compare to our regular sambar. Tiffin sambar goes well with hot idly, dosai, paniyaram and venpongal etc.

Ingredients:

Serves : 4 to 5 people

2 nos – Dry red chillies

4 or 5 nos – Curry leaves

2 pinches – Asafoetida Preparation method:

Soak tamarind in warm water and squeeze out the pulp, set it aside.

Take a pressure cooker, add washed moong dal, chopped onion and tomato, garlic, little turmeric power, a tsp of sesame oil and enough water, cook them for 3 to 4 whistles or until well cooked.

Open the pressure cooker, add chopped vegetables, green chillies, enough water (1 1/2 to 2 cup), turmeric powder, red chilli power, coriander powder and required salt, bring it to boil. Cover with lid and cook till vegetables are well cooked.

Now time to add tamarind water and jaggery, once again cook until raw smell of tamarind goes away and till you reach desired consistency. Switch off the stove and garnish with coriander leaves.

Heat a pan with oil, season with items given in the list of seasonings. Pour this seasoning over sambar, mix well and serve with hot idly, dosai, venpongal etc. Notes:

You can replace big onion with sambar onion also. I used roughly chopped big onion in this recipe.

Consistency of tiffin sambar should be little watery than our regular sambar.

Do not avoid jaggery since it gives nice flavour to this sambar.