tiffin sambar recipe, how to make hotel style tiffin sambar recipe


tiffin sambar

tiffin sambar hotel style recipe with step by step photos – one of the best tiffin sambar recipe i must say. the sambar was damn good with the idlis. oh yes… idli sambar and vada sambar are all time favorite at home. not to forget our love for dosa too.

well on this day, i just made idli and not dosa. the sambar recipe was shared by a reader friend priya who writes to me often. she was gracious enough to share her sambar recipe as well as this tiffin sambar.

this tiffin sambar recipe is adapted from revathy shanmugam’s recipe and priya was kind enough to translate and send me the recipe. i did make some changes in the recipe though.

at the first go, i tried and made the recipe and it was so good, that i did get requests for it to make again. even my house help was so much in awe of the aroma of the sambar masala, that she asked me for the recipe as well as the sambar masala powder.

the tiffin sambar is served with the tiffin snacks – idlis, mini idlis, dosa or medu vada.  do give this recipe a try next time you make idlis, dosa or medu vada.

if you are looking for more sambar recipes then do check vegetable sambar, udipi sambar, brinjal sambar, kerala sambar, red amaranth sambar and radish sambar.

hotel style tiffin sambar recipe below:

4.5 from 20 reviews
hotel style tiffin sambar recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
tiffin sambar - hotel style tiffin sambar for idli, medu vada and dosa.
AUTHOR:
RECIPE TYPE: side
CUISINE: south indian
SERVES: 4-5
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for cooking the lentils:
  • ½ cup tuvar dal/arhar dal/pigeon pea lentils
  • ½ cup masoor dal/pink lentils
  • ¼ tsp turmeric powder/haldi
  • 2.5 to 3 cups for water for pressure cooking
for sambar and tempering:
  • 9 to 10 small brinjals, 100 gms
  • 1 medium carrot
  • 1 medium potato
  • 1 large onion or 4 to 5 shallots, 90 to 100 gms
  • 3 medium to large tomatoes, 220 to 230 gms
  • 1 tbsp tamarind soaked in ¼ to ½ cup warm water
  • 1.5 cups water added later or add as required
  • salt as required
  • tempering:
  • 2 tbsp oil
  • 4 to 5 curry leaves/kadi patta
  • ½ tsp asafoetida powder/hing - if you have a strong asafoetida, then add ¼ tsp
  • ½ tsp mustard seeds/rai or sarson
  • 1 tsp urad dal/husked and split black lentil
for the sambar masala:
  • 5 byadagi/bedgi chilies or 4 to 5 dry red chilies (reduce depending upon the heat in the chilies)
  • 11- 12 large curry leaves or 16-18 small curry leaves
  • 1.5 tbsp coriander seeds
  • 1 tbsp chana dal/split & husked bengal gram
  • 1 tsp cumin seeds/jeera
  • ½ tsp mustard seeds/rai
  • ½ tsp whole black pepper/sabut kali mirch
  • ¼ tsp fenugreek seeds/methi dana
  • 2 tsp oil
INSTRUCTIONS
cooking the lentils:
  1. rinse both the lentils well and then add them to the pressure cooker with 2.5 to 3 cups water and ¼ tsp turmeric powder.
  2. pressure cook the lentils for 8 to 8 whistles or more, till they are soft and well cooked. mash the lentils and keep aside.
preparing the sambar masala:
  1. in a small frying pan, heat 2 tsp oil. first fry the mustard till they crackle. then add the coriander, fenugreek seeds, cumin seeds, black pepper, chana dal (bengal gram), curry leaves and dry red chilies. stir and saute till the spices become aromatic. keep aside to cool. don't burn the spices. saute the spices on a low flame.
  2. once the spices cool, grind them to a powder in a dry grinder or coffee grinder. keep aside.
preparing the sambar:
  1. soak the tamarind in warm water for 25 to 30 mins.
  2. later squeeze the tamarind pulp. strain and keep aside.
  3. chop all the vegetables. quarter the onions. peel and dice the carrots and potatoes.
  4. dice the brinjals and add them in water to prevent discoloration. chop the tomatoes in small pieces.
  5. in a pot, heat oil first. add the mustard and urad dal. let the mustard crackle and the urad dal turn into a maroonish color.
  6. add quartered onions or shallots, curry leaves and asafoetida. stir and and saute for 2 minutes.
  7. then add the veggies and saute for 4 to 5 minutes.
  8. add the tomatoes, salt and continue to saute for 6 to 7 minutes more.
  9. pour water. then add the strained tamarind pulp and stir well.
  10. simmer until the raw aroma of the tamarind goes away. about 8 to 9 minutes.
  11. if the vegetables are not cooked, then continue to simmer till they get cooked.
  12. now add the ground sambar masala which we have already prepared. stir.
  13. add the mashed lentils. stir and simmer sambar for about 6 to 7 minutes. add hot water if required depending on the consistency you want. the sambar which is served in the hotels is on the thinner side.
  14. check the taste and add more salt if required.
  15. garnish with coriander leaves and serve the tiffin sambar hot with idli, medu vada or dosa.
NOTES
you can add your choice of vegetables.

step by step hotel style tiffin sambar recipe:

1. i took half-half of tuvar dal/pigeon pea lentils and masoor dal/pink lentils. you can also just take 1 cup of tuvar dal.

lentils for tiffin sambar recipe

2. rinse the lentils well and then add them to the pressure cooker with 2.5 cups water and 1/4 tsp turmeric powder.

pressure cook lentils for making tiffin sambar recipe

3. pressure cook the lentils till they are soft and well cooked. they should have softened well, so that they can be easily mashed. mash the lentils and keep aside.

cooked lentils for hotel style tiffin sambar recipe

4. in a small frying pan, heat oil and fry the whole spices for the sambar masala. first fry the mustard till it crackles. then add the coriander, fenugreek seeds, cumin seeds, black pepper, chana dal (bengal gram), curry leaves and dry red chilies. stir and saute till the spices become aromatic. keep aside to cool. your kitchen will smell fragrant when frying these spices.

tempering for hotel style tiffin sambar recipe

5. once the spices cool, grind them to a powder in a dry grinder or coffee grinder. keep aside.

spices for hotel style tiffin sambar recipe

6. take 1 tbsp tamarind.

tamarind for hotel style tiffin sambar recipe

7. soak the tamarind in warm water for 25 to 30 mins.

soaked tamarind for hotel style tiffin sambar recipe

8. later squeeze the tamarind pulp. strain and keep aside.

tamarind for hotel style tiffin sambar recipe

9. chop the veggies. for brinjals, you chop them and add them to water, so that no discoloration occurs.

brinjals for making hotel style tiffin sambar recipe

10. in a pot, heat oil first. add the mustard seeds and urad dal(husked and split black lentil). let the mustard crackle and the urad dal turn into a maroonish color.

preparing hotel style tiffin sambar recipe

11. add quartered onions or shallots, curry leaves and asafoetida. stir and and saute for 2 minutes.

now add onions - making tiffin sambar recipe

12. then add the veggies and saute for 4 to 5 minutes.

now add veggies - making hotel style tiffin sambar recipe

13. add the tomatoes, salt and continue to saute for 6 to 7 minutes more.

now add tomatoes - making hotel style tiffin sambar recipe

14. pour water.

now add water - making hotel style tiffin sambar recipe

15. add the strained tamarind pulp and stir well.

add tamarind pulp - making hotel style tiffin sambar recipe

16. simmer until the raw aroma of the tamarind goes away. if the vegetables are not cooked, then continue to simmer they soften.

let it simmer - making hotel style tiffin sambar recipe

17. now add the ground sambar masala which we have already prepared. stir.

add masala - making hotel style tiffin sambar recipe

18. add the mashed lentils.

add mashed lentils - making hotel style tiffin sambar recipe

19. stir and simmer sambar for about 6 to 7 minutes. add hot water if required, depending on the consistency you want. the sambar served in the hotels is usually thinner.

tiffin sambar simmering on stove top

20. garnish with coriander leaves and serve the tiffin sambar hot with idli, medu vada or dosa.

hotel style tiffin sambar





{ 73 Responses }

  1. Suruchi says

    Dear Dassana,

    The sambar turned out just amazing! Delecious! All the best to you n your husband for all the handwork you do, compiling the recipes with such beautiful simplicity. Keep up
    The good work and I Look forward to your recipes, always.

  2. Simmi says

    Thanks Dassana for your reply. I get it just because it’s quick one pot method thats why you are adding boiled dal with veges. How about if we just boil the dal(raw) and veges(raw) together you think that would be good ,please advise, thanks

    • says

      welcome simmi. if you boil and dal veggies together, by the time the dal cooks, the veggies will become too soft and mushy. they can be mashed easily. so avoid cooking both veggies and dal together.

  3. Simmi says

    Hello Dear Dassana
    Your vegetable sambar recipe and tiffin sambar recipe really looks delicious. I will try definitely vegetable Sambar . However I have one question on vegetable sambar as If you have already boiled dal in pressure cooker then why are you boiling it again with vegetables. Can I avoid boiling it again with veges or would it make some change to taste please advise, thanks

  4. Khanjan says

    I made this for dinner today and it turned awesome.thanks for the beautiful recipe.
    Whenever i want some receipe first i check just your site.

  5. Anunitha says

    Recipes are very nice, recipe with step by step along with picture of recipe is very good to understand the method of the particular recipe, thankyou

  6. jitu says

    had made sambhar before but it never tasted so good. i added a few more vegetables and followed the steps exactly…..hmmmm very tasty. thanks

  7. sunita says

    Hi Dassana

    i made this for lunch today and it turned awesome.thanks for the beautiful recipe. Can u post koli masala ingredients. I have heard its very tasty bt u dnt get it at calcutta.

    thanks sunita

  8. kunj says

    Hi Dassana,
    Wanted to know that while grinding the sambhar masala, should the curry leaves be ground or should I discard them after tempering?
    Awaiting a reply soon.

  9. Dharani says

    Your recipe is good mam. But I have one doubt, we South Indians generally wont grind the mustard seeds. If we do so, they’l say that it will change the taste. Can we do so?

    • says

      thanks dharani. if you want then skip grinding the mustard seeds. this is a south indian recipe only. there are many ways of making a recipe. thats why the difference.

  10. Meeta pandey says

    awesome sambhar …siimply mouth watering. … previously I was using achi sambhar powder but after making this shifted to yours recipes .. I just wanna ask can I keep this masala in air tight container and how long ??

  11. manjushree says

    Thanks for the recipe….i followed the same procedure as you mentioned result was a tastey sambar.

  12. Ankita says

    Great recipe! I had a coffee grinder handy and was able to make the masala from scratch……I just added my own twist of a crushed garlic clove and one green chilli……..but overall best sambar I had in over a year :)

  13. says

    Hi
    Your way of expressing clear instructions with pictures is of great help. I am an occasional writer but a regular cook at home. I have found many recipes from your food blog that have turned out quite well.

    Thanks
    Reshma krishnamurthy

  14. Subramanian says

    hi madam,
    this sambhar will taste like home made sambhar.
    if u add shallots with the tuvar dal and few garlic pieces ,tomatoes it will taste like hotel sambhar.curry leaves and coriander leaves should be added…..

  15. VidyaPrabhu says

    I tried this sambar receipe yesterday… its came out very well…my little one loved this very much.. credit goes to u… thank you.

  16. Komal says

    Hi Dassana,

    The sambhar looks delicious here and I intent to make it this weekend. Can you tell me if I can replace tamarind pulp with lemon juice? Would there be any change in the sambhar?

    Awaiting your reply.

    Thanks and Regards,
    Komal

    • says

      thanks komal. tamarind gives authentic taste to the sambar and is always added traditionally. no other souring agent will give you that taste. if you add lemon the taste only will change but you can give it a try.

  17. SONY says

    hello dassana madam, I want to make this sambar nearly, please teach me which vegetables can use also?

    • says

      you can add carrots, french beans, small onions (shallots), tomatoes, bottle gourd (lauki), pumpkin, radish, brinjal (baingan), okra (bhindi), drumsticks.

  18. Jaya says

    This sambar turned out to be AMAZING! 5 stars isn’t enough- it truly takes like restaurant style sambar, or if made by someone’s mother. The freshly ground sambar masala really makes a huge difference. I served this along with ven pongal for some guests, and it was a hit all around. 😀 And thank you for such detailed instructions- the cooking times listed helped immensely to make sure that everything was cooked just right.

  19. Priyanka says

    Hey I tried this today.. And the sambar was really like restaurant sambar… Love this recipe.. Please also share recipe of spring rolls

  20. purity fernandes says

    hey dassana i really like your recipies this sambar recipe is too good i tried it its tasty .THANKS I am from Goa

      • Joyce says

        Dear Dassana,

        Please advise your recipe for sambar powder….is it possible that we can make it and keep using it …or its supposed to be made for every time…..

        I also wish you would share your recipe for the white colour coconut chutney that we get at the restaurants……..

        • says

          hi joyce, i will surely add sambar powder recipe. i do have a stock now which is getting over. once its over, i will prepare a fresh batch and then add a post. you can make the sambar powder in small quantities like 250 grams or in bulk, like 1 or 2 kgs and store it. it can be added to whenever sambar is made. okay, let me see if can post the white color coconut chutney. usually what i do is i grind the coconut with 1 or 2 green chilies and salt.

      • nandini says

        Hi Dasanna, I just went through your sambhar recipe. Definitely I will go home and try this. Also can you please share with me few recipes like, vegetable pulav, rasam, vangibath, bisibelebath etc. since I am not a good cook and i am not able to satisfy my people with tasty items.

        Thanks & Regards,
        Nandini.

        • says

          welcome nandini. these recipes are already posted in the blog. please use Google search button at top right corner of website to search recipes. i hope the recipes will be helpful to you.

    • says

      neelam, ready made sambar masala will not give you the exact taste. depending upon on what ingredients have gone into sambar masala, the taste will change.

  21. Flora Batura says

    Hi this is flora,,,just wanted to know can I use (saboot)whole pink lentils….

  22. says

    Dassana, this sambhar looks yummy, I am sure making fresh sambhar powder at home adds a lot of flavour to the sambhar.

    Will it make any difference if I boil the veggies also with pulses???

    Swati

    • says

      thanks swati. lentils take a longer time to cook than vegetables. so if you cook both together, than the vegetables will become mushy. i would suggest you to first cook the pulses. mash them. and add vegetables and some more water to the mashed lentils. don’t add the sambar masala, tamarind pulp. once the vegetables are cooked, then you add the sambar masala and tamarind pulp. simmer till the raw aroma of the tamarind pulp goes away. and lastly you temper or prepare the tadka and add it to the sambar.