How To Prepare Sambar For Tiffin

How To Prepare Sambar For Tiffin
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The sambar is all famous from South India and it is part of traditional too. Here we are going to prepare a different sambar with brinjal and potato. It taste awesome with dosai and idly, so try doing this tiffin sambar at home and share your comments about this recipe.

See Also : Healthy And Tasty Multigrain Dosa

Ingredients For Sambar:

  • Brinjal – 5 no’s
  • Potatoes – 2 no’s
  • Shallots – 10 no’s / Onion – 1 no. large chopped
  • Tomatoes – 2 no’s chopped
  • Green Chilli – 1 no.
  • Garlic pods – 10 no’s
  • Turmeric powder – ½ tbsp
  • Chilli powder – 1 ½ tbsp
  • Chopped coriander leaves
  • Salt to taste
  • Water

For Tempering:

  • Oil- 2 tbsp
  • Mustard seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Red Chilli – 2 no’s
  • Asafoetida powder – ½ tsp
  • Some curry leaves

To Grind:

  • Grated Coconut – 3 tbsp
  • Bengal gram – 1 ½ tbsp
  • Fennel seeds – ½ tsp

See Also : How To Make Sabudana Thalipeeth

Preparation:

  • Take a pressure cooker, add some roughly chopped brinjal and potatoes.
  • Add some chopped large onion, tomatoes, green chilli and garlic pods into it.
  • Now sprinkle some chilli powder, turmeric powder and salt to enhance the taste.
  • Drizzle little oil, pour enough water into it and close the pressure cooker, leave them to cook.
  • It should be cook for about 2 to 3 whistle and then turn off the stove.

To Grind:

  • Meanwhile we will grind few ingredients in a mixture jar such as some freshly grated coconut, fennel seeds and bengal gram in it.
  • Pour little water in it and grind them to a smooth paste consistency. Keep them aside.

For Tempering:

  • Take a kadai, pour some oil, once the oil gets heated add some mustard seeds.
  • Once mustard seeds begin to crack, add cumin seeds, asafoetida powder and some fresh curry in it.
  • Now open the pressure cooker and smash them completely with a smasher, until the potatoes and brinjal smashes well. Turn on the stove and place the cooker in it.
  • Add the grinded pasted coconut with bengal gram and fennel seeds in it.
  • Stir them for a while and leave them for about 10 minutes.
  • Put the tempered ingredients in it and mix everything well.
  • Finally garnish with some fresh coriander leaves and turn off them.
  • Now serve the hot and tasty sambar with dosai, idly, etc.

 

 

 

 

 

Jothi Manikandan

Jothi Manikandan

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