Hope all doing good and during this PANDEMIC we all are staying at home. #stayhome #staysafe – this is the mantra of the World right now. We now got a lot of time to try new recipes. This recipe is very unique and requires the same ingredients as that of the normal sambar. So don’t miss to make and try at your respective house right after seeing this …………
I believe we all would have made/had the normal sambar with the cooked tuvar dal(Tuvaram Paruppu). This sambar is so aromatic as it is made using the raosted tuvar dal. It fills the house with an aroma that is unique. Other than roasting the tuvar dal, powdering the same and adding in the sambar everything else is the same as the normal tiffin sambar that’s made with cooked tuvar dal.
We South Indians have lots of side dishes for Idly and Dosa. Instead of making the same sambar, everytime we make all type of variations to make our breakfast or dinner more appetizing. Actually after I got married and moved to KL, Malaysia – I have just learnt to eat bread with the side dishes made the previous night or cereals ……. Here we don’t prepare special breakfast in the morning. Only we make idly, dosa or chapathi, poori or upma …….. for dinner. So at our place this side dish is made for dinner. This is the reality of many modernized Indian homes abroad I believe.
There are more sambar recipes for breakfast in the blog, do check out ::
All the above are sambar recipes that goes very well for Idly, Dosa or Idiyappam.
Do try this sambar preparation and let me know if you enjoyed it. I would like to know if you loved making and relishing this sambar. Do send me a picture and leave a comment below.
Roasted Tuvar Dal Sambar/Paruppu Munukkuna Sambar
Cuisine: South Indian | Category: Side Dishes forIdly/Dosa | Prep time: 20 mins | Cook Time: 10 Minutes | Servings: 4 to 6
- Onion – 1 medium sized(chopped as shown)
- Tomato – 2 medium sized (chopped medium as shown)
- Potato – 2 medium sized (chopped big as shown)
- Brinjal – 2 medium sized(chopped criss-cross as shown)
- Drumstick – 1 medium sized(Chopped 2″ pieces as shown)
- Toor Dal/Tuvaram Paruppu – 1/2 cup (cooked)
- Tamarind Paste – 1 1/2 tsp. (Increase or decrease according to taste)
- Green Chilies – 4 to 5 (cut into halves- reduce or increase according to taste)
- Dry Red Chilies – 5 (Increase or decrease according to taste)
- Coriander leaves – little chopped
- Salt as needed.
To Temper ::
- Mustard/Kadugu – 1/2 tsp.
- Cumin/Seeragam – 1/2 tsp.
- Urad Dal/Ulunthu – 1/2 tsp.
- Hing/Perungayam – 1/4 tsp.
- Curry Leaves/Karuvepillai – A Spring
METHOD with VISUAL CLICKS : :
Note : The Tuvar dal should be roasted in a low flame. It should be roasted until an aroma fills the air and don’t over roast then the burnt smell will be predominant.
Grind the roasted tuvar dal a bit coarse. Mix it with water and pulse it before adding it to the sambar, this will not make the sambar lumpy.
Actually adding the coarse powder to the vegetable mixture will also make a lumpy sambar. To make a smooth sambar we first boil the vegetables and then drain the water to use it to cook the coarse ground tuvar dal mixture.
Adding Drumstick will enhance the flavour of the sambar. If it is not available then can skip adding it.
The Roasted Tuvar Dal Sambar is ready to be served. Serve it as a side dish for Idly, Dosa or even Idiyappam. Try and let me know if you liked it.