TIFFIN SAMBAR - RESTAURANT STYLE SAMBAR

HOW TO COOK TIFFIN SAMBAR - RESTAURANT STYLE SAMBAR

INGREDIENTS:

To Cook Dhal:

To Saute and Cook :

To Grind :

To Temper:

To Garnish :

METHOD :

• Wash and soak Tuvar Dhal with ample of water for 15-20 minutes(Optional).
• Discard the water used for soaking the Dhal.
• Cook soaked Tuvar Dhal with 3/4 Cups of Water, Turmeric Powder and Oil in a Pressure Cooker.
• Cook for a Whistle or 2 on a high flame.
• Reduce the flame and cook for another 3 Whistles.
• Switch off the flame and allow the pressure to release.
• Slightly mash the cooked Tuvar Dhal and keep it aside.
• Meanwhile, grind the ingredients mentioned under 'To Grind' in a mixer/blender into a smooth paste.
• Add Water if necessary, while grinding the Sambar Masala.
• Heat Oil in a Pan, saute roughly chopped Tomatoes on a low flame for few minutes.
• Add Carrot and Brinjal(Eggplant) to the above and saute for a while.
• Add the sauteed ingredients to the cooked Tuvar Dhal along with Salt.
• Allow the vegetables to cook on a low flame.
• Pour in the ground Sambar Masala and Tamarind Extract.
• Boil this on a low flame until raw flavour goes.
• Add the Jaggery and cook for few more minutes.
• In a separate pan, Heat Oil splutter Mustard Seeds, Fenugreek Seeds and Curry Leaves.
• Add Asafoetida Powder and give a quick stir.
• Immediately, add Shallots and Green Chillies(Slit into two) to the above and saute until Shallots turn translucent.
• Pour the Sambar to the Tempering and mix well.
• Boil for few more minutes on a vey low flame.
• Adjust the consistency to suit your preference.
• Switch off the flame and garnish the Tiffin Sambar with Curry Leaves and finely chopped Coriander Leaves.
• Tiffin Sambar goes well with most of the South Indian Tiffin items like Idli, Dosa, Uthappam, Upma, Pongal etc.,
• Soak Idlis in Tiffin Sambar and convert it into Sambar Idli.
• Soak Medhu Vadi/Uzhundhu Vadai in Tiffin Sambar for Sambar Vadai.

NOTES :

• Normally Tiffin Sambar should be in slight thin consistency and not very thick.
• Adjust the consistency to suit your preference. 
• Use your choice of Vegetables for this Tiffin Sambar and cook the Vegetable accordingly.
• Adjust the amount of Sambar Powder to suit your spice level.
• Adding Jaggery to Tiffin Sambar is purely optional, but helps to balance the taste note.
• Can also use a teaspoon of Ghee instead of Oil while cooking the Tuvar Dhal. 

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

      This Menu is one quick combination of South Indian Tiffin Items which suits well to be catered for a Breakfast or a Dinner.  The Menu in this post consists of Rava Kesari, Ven Pongal, Uzhundhu Vadai, Tiffin Sambar & Coconut Chutney.  And it is served along with a wonderful Dabara full of South Indian Filter Coffee. A simple Mini Tiffin Menu, which can easily be fixed with simple planning & preparations.

    Mini Tiffin is one Menu served commonly in South Indian Restaurants and specifically in Saravana Bhavan and Shree Annapoorna Gowrisankar, CBE.  I never miss a chance of ordering Mini Tiffin when I eat at these restaurants.  Though heavy for my standards, I gobble up each dish leaving my tummy full and sedated out of food.  The chance of eating these varieties cater only when I travel back to places where these restaurants exist.  To eat at Shree Annapoorna Gowrisankar, needless to say I need to go to my hometown CBE.   Saravana Bhavan have their outlet in Kuala Lumpur and Singapore.  So a trip to Singapore or KL is incomplete without eating at this place.

    The Mini Tiffin catered in Shree Annapoorna Gowrisankar and Saravana Bhavan usually consists of a Bowl of Mini Idli soaked up in Sambar, Uzhundhu Vadai, Plain Dosai or Mini Masal Dosai, Ven Pongal or Rava Kichadi & Kesari.  The platter would come along with 2-3 different varieties of Chutneys, Coconut Chutney, Kara Chutney, Kothamalli Pudina Chutney and a small bowl of Sambar.  Sometimes Pongal/Masal Dosai would be substituted with Poori and Potato Masala.

    Whatsoever, a heavy-heavy Breakfast and later the day gets to be like Potha Potha(in terms of my Son).  But when you get a chance of tasting all goodies in one platter, and it is possible only at times, then I would personally would never miss a chance.  And least to mention the Filter Coffee, which is an absolute showstopper.

    The menu in this post is a quick fix one with a few Tiffin items, not all the dishes mentioned in Mini Tiffin Menu, but just a few to satiate the so-called craving for Mini Tiffin.  This Menu happened a few days back.  I had planned to make Uzhundhu Vadai and Rava Kesari for evening snacks, and it got postponed to Dinner, then I added Ven Pongal to go along with the above two dishes.  Served it along with Sambar and Coconut Chutney and finished off the dinner with a strong cup of Filter Coffee. 

    So here goes a simple South Indian Breakfast/Dinner Platter and here it's as they display in South Indian Restaurants. Let me list it down in that style...

TODAY'S SPECIAL:

UZHUNDHU VADAI - உழுந்து வடை 

RAVA KESARI - ரவா கேசரி

VEN PONGAL - வெண் பொங்கல்

SAMBAR - சாம்பார்

CHUTNEY - தேங்காய் சட்னி

FILTER COFFEE - பில்டர் காபி 

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

For more TIFFIN ITEMS, Click here...

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

UZHUNDHU VADAI

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - UZHUNDHU VADAI

     Uzhundhu Vadai or Medhu Vadai is one ultimate tea time snack, or an item served in a Breakfast/Lunch Menu.  A call for a special South Indian Vegetarian Menu is incomplete without Uzhundhu Vadai.  Some Menus serve Paruppu Vadai instead of Uzhundhu Vadai too.

For a detailed recipe on UZHUNDHU VADAI/MEDHU VADAI, Click here...

     These crispy fritters are prepared with Urad Dhal.  Soaking and grinding it in a perfect way is the secret behind crispy Medhu Vadais. And ya, the quality of Urad Dhal plays a major role in the texture of a Uzhundhu Vadai. As the name suggests - Medhu Vadai which means 'Soft & Light' these Urad Dhal Fritters are Crispy, light and soft(inside).  I have always wondered why these Uzhundhu Vadais are prepared with a hole in the centre similar to Donuts.  That is the trick to ensure that they are evenly cooked, even at the centres.

      Simply season the Ulundhu Vadais with Pepper Corns, Curry Leaves or can add finely chopped Onions, Green Chillies and Ginger.  I usually grind Ginger and Green Chillies with Urad Dhal(Uzhundhu).

UZHUNDHU VADAI/MEDHU VADAI

     Uzhundhu Vadai is one main item in Mini Tiffin or in a South Indian Breakfast Menu.  Serve it along with hot-hot Sambar and Coconut Chutney.  Alternatively, soak them in hot Sambar and serve it as Sambar Vadais in this Menu.

For Different type of VADAI RECIPES, Click here...

RAVA KESARI

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - RAVA KESARI

      A Classic Indian sweet which originated from the South Indian state of Karnataka colloquially called as Kesari Bhath.  This is one sweet which is not only served as a Dessert but even as a dish in a South Indian Tiffin/Breakfast Menu.  A scoop of Rava Kesari is a must-have in a good spread of South Indian Breakfast. Most of the restaurants and even you can see a scoop of Rava Kesari in a Wedding Breakfast Platter. And all the more this is one easy dish which can be made in a spree, a call for a sweet tooth can be quickly succumbed with this Rava Kesari.

For more KESARI RECIPES, Click here...

VEN PONGAL

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - VEN PONGAL

    Ven Pongal/Khara Pongal is a distinct dish with a unique taste, few ingredients and less time to cook. So simple yet a rich dish. This dish is very nutritious due to its perfect blend of Carbohydrates and Proteins.  The spices used also makes the dish healthy.  This is a special breakfast dish served in Tamil Nadu and Southern parts of Andhra Pradesh.  The savoury variety of this dish includes Milagu Pongal, Khara Pongal and Puli Pongal.

    I have made Ven Pongal with Millets(Samai) in this Mini Tiffin Menu.  You can make the same recipe with Raw Rice or Semolina or any other Millet of your choice.  When perfectly cooked Ven Pongal is a dish to be devoured.  The fuming hot Ven Pongal served along with Sambar and Coconut chutney is one perfect combination.  

For more VEN PONGAL RECIPES, Click here...

Instead of Ven Pongal, you can also serve Upma or Rava Kichadi in this mini Tiffin Menu.

BROKEN WHEAT UPMA

RAVA KICHADI

SAMBAR

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - TIFFIN SAMBAR

    Usually two different versions of Sambar, one version is the one suitable for serving along with Rice and the other one goes along with Tiffin Items.  But you can get easy with your preferred method to serve in this Mini Tiffin Menu.  I have made Tiffin Sambar, which is a quick version and also goes well with Pongal and Vadai.

    The consistency of Tiffin Sambar should be slightly thin compared to the Sambar prepared to go along with Rice.  Tiffin Sambar is colloquially called Hotel Sambar in South India, as Hotel is a common term used for a Restaurant.

For more SAMBAR RECIPES, Click here...

COCONUT CHUTNEY

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - COCONUT CHUTNEY

    There are quite a variation of Chutneys and Coconut Chutney is one which comes to our mind on the first hand.  A quick version to suit almost all South Indian Tiffin and Snack items, this is one universal Chutney which goes along with most of the dishes.   This chutney is a default side dish in any South Indian Restaurant.
     This Coconut Chutney is  prepared with freshly grated coconuts.  Coconuts are ground to paste along with Roasted Bengal Gram Dhal(Pottukadalai) for a nutty flavour along with spices like Green Chillies, Ginger/Garlic/Shallots. A hint of tamarind can also be added to this Chutney.  It is tempered with Mustard Seeds, Urad dhal, Dry Chillies and Curry Leaves to enhance the overall flavour of Chutney, but tempering is purely optional, as they taste great as it is.  To make a thicker version (Getti Chutney) grind them with very less water.  Grinding them in Ammikkal (Stone Mortar and Pestle) gives a brighter note to this chutney.
 

For more CHUTNEY RECIPES, Click here...

FILTER COFFEE

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - FILTER COFFEE

    There are many ways a coffee is made throughout the world.  But when it comes to my personal favourite I would always vote for a freshly brewed Filter Coffee.  South Indian filter coffee is a strong, milky coffee with decoction that’s made using a coffee filter, and served in a traditional Dabarah and Tumbler. Filter Coffee is one best combo, which goes hand in hand with a South Indian Breakfast Menu.  

For a detailed recipe on HOW TO MAKE FILTER COFFEE, Click here... 

    If you do not prefer or cannot get hold of this type of Coffee, get easy with any type of Instant Coffee, Black Coffee or any other preferred version of Coffee of your choice to finish off your Mini Tiffin Menu.  And Ya, if you are a Tea person then go ahead with your preferred Chai to team up with this Mini Tiffin.

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

    A wonderful combination of simple South Indian Tiffin items for a great Breakfast/Dinner Menu. Just a bit of time, preparation and cooking, there you go with a heart contending & wholesome meal.

RICE/ARISI UPMA KOZHUKATTAI

    Rice/Arisi Upma Kozhukattai is one of the popular tiffin items in a Brahmin household. This is a simple recipe made with coarsely ground rice, which is called as NOI ARISI. The only work in terms of this tiffin item is soaking the raw rice, and then drying it indoor for a few hours until all the moist is gone, then pulsing it in a dry mixer grinder jar into a coarse rice powder a.k.a kurunai like texture.  Once you have the coarsely ground rice/noi(small tit bits), then the job gets easier.

    The coarsely ground rice is then cooked along with seasoning, once it is 3/4 cooked we need to make small balls out of it and then again it is steam cooked. This is a simple twist given to the classic brahmin dish Arisi Upma, where the Noi Arisi is well cooked and served as such.  Arisi Upma Kozhukattai taste great with sambar and chutney.  It is usually served as a breakfast item or as an evening tiffin.  This is a simple dish, with very few ingredients.  But the taste and flavour of this dish is quite unique. 

 
     I learnt this recipe from our neighbour aunty, Bhuvana's Amma.  She prepares something for evening tiffin,  almost every day, ammini kozhukattai, aval upma, pidi kozhukattai, mor kazhi - a long list of simple tiffin items.   She always treats me with her specialties, every evening, along with her wonderful Filter Coffee. And this recipe is from her repertoire.  

   I need to mention Anu, my long forgotten friend and neighbour who also makes wonderful Arisi Upma Kozhukattai.  Some recipes remind me of a few people, and this recipe reminds of Anu and Bhuvana's Amma.

For more TIFFIN ITEMS, Click here... 


Cuisine : South Indian
Course : Main Course
Difficulty : Medium
Serves : 3-4
Yields : 15 No's
Author : SM

For more SOUTH INDIAN BREAKFAST RECIPES, Click here...

HOW TO MAKE RICE / ARISI UPMA KOZHUKATTAI

RICE / ARISI UPMA KOZHUKATTAI

INGREDIENTS:

To make Arisi:

For Arisi Upma Kozhukattai:

RICE / ARISI UPMA KOZHUKATTAI

 METHOD:

To make Noi Arisi:

• Soak the raw rice for 15 mins in water. 
• After 15 mins, drain the water and spread the rice in a clean kitchen towel and allow it to dry completely. 
• Can dry the Rice indoor under a fan.
• Once the rice is dry, grind the rice coarsely in a dry mixer grinder jar.  
• Just pulse it once or twice. It should not be ground into a fine powder.
• Noi Arisi is ready for use.
  

For Arisi Upma Kozhukattai:

• Boil 21/2 Cups of Water and keep it aside. 
• Heat oil in a pan, splutter Mustard seeds, Bengal Gram Dhal and Black Gram Dhal.
• Fry them until they turn into golden brown colour on a low flame.
• Add finely chopped Green Chillies, Ginger and Curry Leaves and sauté for a while.
• Sprinkle asafoetida powder and give a quick stir.
• Add grated coconuts and fry for a few seconds on a very low flame.
• Pour the water into the above mix, add salt and mix well. 
• Add a Teaspoon of ghee to the water.
• Add the coarsely ground rice gradually into the boiling water, stirring continuously to avoid lumps.
• Lower the flame and cover the pan with a lid.
• Cook the rice, stirring it occasionally.
• Once the mix becomes thick and dry, switch off the flame and allow it to cool.
• Make small balls out of the arisi upma mix and steam cook in a steamer for about 5-8 minutes or until well cooked.
  
• Serve Arisi Upma Kozhukattai hot with Brinjal Gothsu, Sambar, Puli Kuzhambu or any preferred Chutney. 

NOTES:

• Do not grind the rice into fine powder, it should be ground coarsely like a kurunai.  Just a pulse or two in a dry mixer grinder jar would do the job.
• Adding some ghee or oil to the boiling water before adding the rice mixture helps to avoid forming lumps. Also, make sure to stir the mixture continuously.
• Adding Coconut is totally optional.
• The whole cooking process happens in two steps - 3/4 while it's cooked with the tempering and 1/4 of the cooking happens while the Arisi Upma Kozhukattai is steamed.