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    Home Âģ Recipes Âģ Side Dish For Idli Dosa

    Tiffin sambar recipe (Idli sambar with toor dal)

    January 31, 2013 by Raks Anand 84 Comments / Jump to Recipe

    Tiffin sambar recipe, learn how to make south Indian style sambar had along idli, dosa and other tiffin items. Prepared with fresh ground sambar masala and toor dal.

    tiffin sambar recipe
    Idli, sambar, two types of chutney, idli podi
    Jump to:
    • đŸĨ• Vegetables
    • đŸ§–â€â™€ī¸ Why this is best
    • 🍛 Serving suggestions
    • Recipe card
    • Step by step
    • Fresh ground sambar masala
    • Prepare Idli sambar

    Already I have a Tiffin sambar recipe with moong dal in my blog, posted almost 2 years back. That’s one version.

    This is another version of the tiffin sambar perfect for idli. Also makes a great side dish for dosa, arisi upma and pongal.

    This is my mom’s trademark recipe she makes for idli or other tiffin items when guests come. Few readers requested for this recipe.

    idli sambar - tiffin sambar

    🥕 Vegetables

    Amma makes this sambar is always made with potato and shallots (chinna vengayam). It gives the maximum flavor, every ingredient complimenting each other.

    But you can adapt this and make it with other veggies also. Other vegetables which works best are –

    • Plain sambar without vegetables but with lots of shallots (vengaya sambar),
    • Yellow pumpkin (parangikkai), is the next perfect vegetable which also gives a sweet touch to balance the tastes.
    • Drumstick and brinjal are best flavor lenders to a tiffin sambar (idli sambar)
    • You can also add carrots, capsicum, radish along to complement.

    🧖‍♀️ Why this is best

    There are few special things in this sambar.

    Firstly, the freshly ground sambar powder (sambar masala), secondly a teaspoon of ghee and lastly a teaspoon of jaggery.

    These things make this sambar smell heavenly and taste divine. The whole house will be filled with a pleasant smell when you make it.

    That too along with hot steaming idli or dosa this smells really out of this world! Though it's a basic recipe, I wanted to blog this one with tips and tricks.

    🍛 Serving suggestions

    Do it the south Indian way - Pour generous amount of sambar over idli, dunk it and enjoy.

    In fact, there is a restaurant famous for it, serving buckets of sambar (unlimited) with idli - Ratna cafe.

    I used to like this sambar very much before marriage when mom makes. If it's this sambar, then I eat extra few idlis.

    And I always love to pour the sambar over the idlis like they do in hotels those days. Because we rarely go to restaurants and always fascinated by things they do there.

    Memories related

    When I was kid, me and my brother are just contrast to each other in eating habits. What I like he hate to eat and what I hate he would love to eat.

    Sometimes it becomes like a cold war, if he says I don't want to eat that vegetable, even though I too don’t prefer, to please my mom and to ‘verupethify’ my brother, I will eat it😁. And he too does that some times.

    Eating style

    Likewise, the way he eats is always very clean and neat. His plate will be looking very pleasing even while eating and after he finishes.

    He even makes sure his hands look neat while eating, doesn’t let the food go beyond his fingers and reach his palm (he hates if it is so and will not mind washing his hands even if it happens in between by chance).

    Too much right?! Obviously I am not like that. He even gives me a weird look if I ask my mom to pour the sambar over the idli.

    Then what I do is mash the idlis along with sambar and make it look more like rice and eat (kozhachu adikradhu).

    That’s his break point. He will leave the place or just will turn his back and eat. Fun memories!

    Ok enough. Let's see how to make tiffin sambar idli sambar.

    Recipe card

    tiffin sambar recipe
    Print Pin
    5 from 10 votes

    Tiffin sambar recipe | Idli sambar

    Tiffin sambar recipe, learn how to make south Indian style sambar had along idli, dosa and other tiffin items. Prepared with fresh ground sambar masala and toor dal.
    Course Breakfast
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4
    Cup measurements

    Ingredients

    • Âŧ cup Toor dal heaped
    • 1 Potato
    • 12 Shallots (small onion)
    • 2 Green chilli
    • 1 Tomato
    • 1 teaspoon Tamarind - small marble size
    • Âŧ teaspoon Turmeric
    • 1 teaspoon Jaggery powdered
    • ⅛ teaspoon Asafoetida
    • 4 Curry leaves
    • 2 tablespoon Coriander leaves
    • 1 teaspoon Ghee
    • Salt

    To roast

    • 1 teaspoon ghee/ oil
    • 1 tbsp Chana dal heaped
    • ž tablespoon Coriander seeds
    • 4 Red chillies
    • ÂŊ teaspoon Fenugreek seeds
    • ÂŊ teaspoon Cumin seeds
    • ⅛ teaspoon Asafoetida

    To Temper

    • 2 teaspoon Oil Or ghee
    • ÂŊ teaspoon Mustard
    • ÂŊ teaspoon Cumin seeds
    • 1 sprig Curry leaves
    • 1 Pinch Asafoetida
    Prevent your screen from going dark

    Instructions

    Tamarind extract & Cook dal

    • Soak tamarind in warm water for 10 - 20 mins for easy extract. Total tamarind extract measure 3 cups. So adjust water accordingly. Check my video for an easy alternate method.
    • Wash the potato well and cut into 4.
    • Pressure cook toor dal along with potato for 3-4 whistles. Add 1 cup water, 2 pinches of turmeric, 2 pinches of asafoetida and few drops of sesame oil.
    • Once done, take out the potato, peel off the skin and break/ cut into bite size pieces.
    • Mash the dal smoothly. Set aside.

    Fresh ground sambar masala

    • Meanwhile, roast the ingredients under ‘To roast’ table. You can roast everything together. But except jeera/ cumin seeds, which has to be added towards the end when the other ingredients gets the golden color.
    • Take care not to burn anything. So roast in medium flame with constant roasting. If anything gets burnt, the total dish will not turn out that good as this is the star ingredient!
    • Cool down and powder into a coarse powder. In between powdering, you might need to wipe the sides, lid of the mixer for even powdering. Set aside.

    Prepare Idli sambar

    • In a kadai, heat oil and temper with the items given under ‘To temper table’ in order.
    • Add asafoetida and give a quick stir.
    • Tip in onions and fry till transparent. Add tomatoes, green chillies and fry for a minute.
    • Start heating tamarind extract in a large vessel / pot in which we are making sambar.
    • Add the sauteed onion, tomato mix to it. Now add few torn curry leaves, coriander leaves, salt, turmeric, rest of the asafoetida and bring to boil.
    • Then add the potatoes. Boil for 2 minutes and add the sambar powder.
    • Add it in a sprinkled way little by little with constant stirring to avoid any lump formation.
    • Let it come to a boil. Then add the mashed dal. If the dal is too tight, add more water to loosen it before adding it to sambar.
    • Now after adding the ground sambar powder and dal, the sambar tends to thicken.
    • So you might be needed to add some ž cup to 1 cup water to bring it to the right consistency.
    • Once it starts boiling, as a final touch add the powdered jaggery and mix well.
    • Top with few more torn coriander leaves or curry leaves and mix in the ghee. Switch off the flame.

    Video

    Notes

    • This sambar should be with less tamarind, unlike our regular sambar. So using vellai puli works best.
    • The tomato will give mild tanginess that is not sharp, perfect for the tiffin items.
    • We usually top with sesame oil for extra flavor.
    • Using ghee for tempering and roasting gives more flavorful sambar.
    • Smells great even the next day, exactly like a hotel sambar.
    • I have added asafoetida at various stages, but you can use it only while tempering or adding in the dal/ roasting in sambar masala.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Step by step

    Tamarind extract & Cook dal

    1. To begin with, soak tamarind in warm water for 10 - 20 mins for easy extract.

    step1-tamarind-extract

    Total tamarind extract measure 3 cups. So adjust water accordingly. Check my video for an easy alternate method. Or as in this recipe.

    2. Wash the potato well and cut into 4.

    3. Pressure cook toor dal along with potato for 3-4 whistles. Add 1 cup water, 2 pinches of turmeric, 2 pinches of asafoetida and few drops of sesame oil.

    4. Once done, take out the potato, peel off the skin and break/ cut into bite size pieces.

    5. Mash the dal smoothly. Set aside.

    cook dal, potato

    Fresh ground sambar masala

    6. Meanwhile, roast the ingredients under ‘To roast’ table. You can roast everything together. But except jeera/ cumin seeds, which has to be added towards the end when the other ingredients gets the golden color.

    Take care not to burn anything. So roast in medium flame with constant roasting. If anything gets burnt, the total dish will not turn out that good as this is the star ingredient!

    ingredients for tiffin sambar powder

    7. Cool down and powder into a coarse powder. In between powdering, you might need to wipe the sides, lid of the mixer for even powdering. Set aside.

    powdered sambar masala

    Prepare Idli sambar

    8. In a kadai, heat oil and temper with the items given under ‘To temper table’ in order. Add asafoetida and give a quick stir.

    9. Tip in onions and fry till transparent. Add tomatoes, green chillies and fry for a minute.

    temper, saute onion tomato

    10. Start heating tamarind extract in a large vessel / pot in which we are making sambar.

    11. Add the sauteed onion, tomato mix to it. Now add few torn curry leaves, coriander leaves, salt, turmeric, rest of the asafoetida and bring to boil. Then add the potatoes.

    boil

    12. Boil for 2 minutes and add the sambar powder. Add it in a sprinkled way little by little with constant stirring to avoid any lump formation.

    14. Let it come to a boil. Then add the mashed dal. If the dal is too tight, add more water to loosen it before adding it to sambar.

    adding fresh sambar masala, dal

    15. Now after adding the ground sambar powder and dal, the sambar tends to thicken.

    So you might be needed to add some ž cup to 1 cup water to bring it to the right consistency.

    16. Once it starts boiling, as a final touch add the powdered jaggery and mix well.

    jaggery

    Finally, top with few more torn coriander leaves or curry leaves and mix in the ghee. Switch off the flame.

    Serve with idli/ dosa or any tiffin items which goes well with sambar. I always love to have it along with plain coconut chutney and idli podi.

    tiffin sambar recipe

    Other Side dish for Idli dosa

    • Salna recipe | Empty salna for parotta
    • Dangar chutney, Dangar side dish for idli dosa
    • Red chilli chutney recipe, side dish for idli dosa
    • How to make idli podi with mild dhaniya flavour

    Reader Interactions

    Comments

    1. APARNARAJESHKUMAR

      January 31, 2013 at 2:54 am

      Memories are always spl 🙂 wont fade even everything goes wrong ! i too have a this habit of Kozhaichu adikarthu 🙂 with different one 🙂 def i wll update mine

      Do i need to say photo's are fabulous ?

      Reply
    2. Babitha costa

      January 31, 2013 at 2:55 am

      Nice aromatic sambar,love ur utensils

      Reply
    3. RAKS KITCHEN

      January 31, 2013 at 3:00 am

      🙂 Will wait for your post 😉

      Reply
    4. Veena Theagarajan

      January 31, 2013 at 3:11 am

      yummy sambar.. I love to eat the same way .. So I always need more side dish than main dish :-)..
      http://great-secret-of-life.blogspot.com

      Reply
    5. Rasi

      January 31, 2013 at 3:50 am

      wow.. looks so yummy..loved your clicks :)..god! the hings we do just to spite someone.. truly memorable

      Reply
    6. Chitra

      January 31, 2013 at 3:58 am

      hehe , even nowadays he is the same ;)nice write up 🙂 Lovely clicks as always !!

      Reply
    7. Aarthi

      January 31, 2013 at 4:08 am

      I too pour sambar over the idlis and eat it just like u do raji..love it that way.

      That sambar looks awesome..totally yum..

      Reply
    8. MÊlange

      January 31, 2013 at 4:23 am

      In fact I have tried the other one with moongdal last week which turned out to be a winner at my home..This too I will try..Always wanted to get a perfect Tamil recipe for sambar..Thank you so much Raks.

      Reply
    9. Sangeetha Nambi

      January 31, 2013 at 4:39 am

      OMG ! Really inviting Raji... Love to grab...
      http://recipe-excavator.blogspot.com

      Reply
    10. Nagalakshmi V

      January 31, 2013 at 5:26 am

      i have always loved your sambar! 🙂

      Reply
    11. lata raja

      January 31, 2013 at 5:37 am

      what fun with siblings! I love the fresh powdered podi in the sambhar...it fills the heart and soul while cooking only!

      Reply
    12. Reshmi Mahesh

      January 31, 2013 at 6:10 am

      Flavor packed sambar...Love the clicks..

      Reply
    13. Sudha Sabarish

      January 31, 2013 at 6:36 am

      Sambar with fresly ground powder.Hmmmm i can feel the flavor here.

      Reply
    14. Eswari

      January 31, 2013 at 7:09 am

      Hi, just want to know if u have made arsi upma. If so can u pls post the recipe. Me and the kids luv upma except hubby boy.
      I also would like to let u know that our family enjoyed the eggless vanilla cake and today I made the tomato kulambu for dinner(yet tobe tasted but the aroma is just delis).
      Thank u for ur recipes.
      Eswari

      Reply
    15. Nandita SS

      January 31, 2013 at 7:11 am

      The sambar looks awesome!! A must try recipe 🙂

      Reply
    16. prathibha Garre

      January 31, 2013 at 7:18 am

      Love the idli sambar combo very much....I can associate my childhood memories with urs..me n my bro used to behave the same way...the things what he likes much I do not like and vice versa..

      Reply
    17. Kurinji

      January 31, 2013 at 8:00 am

      yummy sambar...bucket is cute....naanum eppadithan seiven....

      Reply
    18. Kalpana Sareesh

      January 31, 2013 at 8:10 am

      yummy sambar.. n adding potatoes prob i shd give it a try..

      Reply
    19. Banu

      January 31, 2013 at 11:05 am

      Lovely photo,yummy sambar recipe 🙂

      Reply
    20. Vimitha Anand

      January 31, 2013 at 11:49 am

      Looks so tempting... Awesome combo for idlis

      Reply
    21. Priti S

      January 31, 2013 at 12:29 pm

      the spread looks so yum ...feeling hungry now

      Reply
    22. Jeyashrisuresh

      January 31, 2013 at 1:21 pm

      Very tempting and yummy sambar, we too make in the similar way but we add little coconut, never tried with any veggies though. Will try out this some time. Love the addition of jaggery

      Reply
    23. Finla

      January 31, 2013 at 3:35 pm

      My sis always says if her eldest son like a certain dish then the youngest one don't like because the brother likes and vise versa too and you and your brother sounds like them, when i saw this in flickr i had faved it as i wanted to make them too. Looks so good.

      Reply
    24. Anu

      January 31, 2013 at 4:05 pm

      nice sambar but we usually don't add potato, we add other veggies and add coconut in the masala. Your version looks good

      Reply
    25. Laavanya

      January 31, 2013 at 4:11 pm

      I'm with you on the mixing and eating... that always tastes special when compared to dipping - yes it may not be neatest way but it's definitely the tastier way to do it 😀
      Sambhar looks fabulous.

      Reply
    26. Anonymous

      January 31, 2013 at 5:02 pm

      looks so tempting...loved your clicks..
      http://foody-buddy.blogspot.com/

      Reply
    27. Suja Manoj

      January 31, 2013 at 5:09 pm

      Comfort dish,drool worthy

      Reply
    28. Uma Ramanujam

      January 31, 2013 at 5:20 pm

      Every dish has wonderful memory to go with...Lovely sambar recipe raks. I simply drink it...:-)

      Reply
    29. divya

      January 31, 2013 at 5:22 pm

      Yummy and irresistible..love it

      Reply
    30. Vanamala Hebbar

      January 31, 2013 at 5:41 pm

      Nice sambar...

      Reply
    31. Sowmya D.S.L

      January 31, 2013 at 10:39 pm

      Love ur clicks !! I tried ur sambhar once cos i was bored by mine.. It was awesome.. Lovely recipe. will try with moong dal too 🙂

      Reply
    32. Revathi

      February 01, 2013 at 7:43 am

      Adding potato to sambar sounds different to me...sure will try out and let you know,neat clicks,always admired.

      Reply
    33. Sanoli Ghosh

      February 01, 2013 at 12:37 pm

      Tempting and delicious sambar.

      today's recipe:
      http://sanolisrecipies.blogspot.in/2013/02/green-peas-kachori-with-spicy-dam-aloo.html

      Reply
    34. M D

      February 01, 2013 at 2:16 pm

      Wow, that's a tempting and yummy sambar. We make the similar way with the addition of jaggery. Love it. Nice clicks!

      Reply
    35. Priya

      February 01, 2013 at 4:41 pm

      Even i do the same, kozhachi adikurathu,loveeeeeeeee this sambar.

      Reply
    36. Unknown

      February 02, 2013 at 4:28 pm

      Awesome recipe....tried it out todayand was winner.....have been looking a sambar recipe for idly, dosa, up a and other tiffin items....thanks a lot for posting the recipe....waiting to see more lovely recipes from u.

      Reply
    37. RAKS KITCHEN

      February 03, 2013 at 8:53 am

      Thank you for the prompt feedback 🙂

      Reply
    38. Meenal Ramanathan

      February 04, 2013 at 3:01 pm

      should we dry roast the ing?

      Reply
    39. Janani

      February 04, 2013 at 9:13 pm

      Mom makes the tiffen sambar the same way. Its true we need to use less tamarind. Beautiful click raks love it.

      Reply
    40. Subha kumar

      February 26, 2013 at 6:40 am

      I tried this recipe. it came out really very good. Thanks raji.

      Reply
    41. Sailaja Angara

      March 02, 2013 at 12:36 pm

      i tried this sambar, my husband liked it very much

      Reply
    42. Geta

      March 06, 2013 at 9:38 am

      It's look awesome, wats the utensil u used for sambar it looks like glass bowl?

      Reply
    43. RAKS KITCHEN

      March 06, 2013 at 9:49 am

      Yes its glass, a kind of corning ware, called VISIONS

      Reply
    44. RAKS KITCHEN

      March 06, 2013 at 9:51 am

      Thanks 🙂

      Reply
    45. RAKS KITCHEN

      March 06, 2013 at 9:51 am

      Thanks 🙂

      Reply
    46. Sailaja Angara

      March 19, 2013 at 4:31 pm

      i made this sambar also my five year old son loved it very much, whenever i make idly he wants only with sambar.

      Reply
    47. Dhana Gopal

      April 08, 2013 at 5:53 am

      hi raks
      i love almost al ur recipies.am 3 months pregnant now and i dont feel like eating some items but ur vengaya sambar was jus 2 yummmmyyyyyyyy.....and this sambhar was awesome.keep posting us ..luv u.........!

      Reply
    48. Sanjeevani

      May 10, 2013 at 3:48 am

      Raji

      I had gone your total fan. Actually I consider myself to be a good cook of tranditional items. I have a practice of keeping only "Samaithu Par" by meenakshi ammal as bible. I do not refer anyother receipe. Yours is the second reference I have now.

      Love your methodoical explanation.

      Reply
    49. Su

      May 19, 2013 at 2:16 pm

      I just tried this sambar and its really delicious.

      Thanks a ton.

      Reply
    50. Su

      May 19, 2013 at 2:16 pm

      I just tried this sambar. Loved it!
      Thanks.

      Reply
    51. Mayura Shinde

      July 15, 2013 at 1:53 am

      Loved the recipe. I have made it twice now. I did not make the sambhar powder u explained in the recipe but instead used everest readymade sambhar powder. 🙂

      Reply
    52. Mayura Shinde

      July 15, 2013 at 1:53 am

      I have made the sambhar twice now and each time it was great. I did not make the sambhar powder as u explained but instead use everest readymade sambhar powder. 🙂

      Reply
    53. bubbly g

      July 28, 2013 at 2:14 pm

      Hey Raji,
      Ur recipes are awesome. I really feel like zopping it from ur perfect pics. Following your recipes from long time but never had commented. Thanks a lot for giving us a wonderful set of recipes.

      Reply
    54. Reshmi R

      August 07, 2013 at 10:47 pm

      Is the channa dal etc to be roasted in oil?

      Reply
    55. Raks anand

      August 07, 2013 at 10:57 pm

      Yes.with few drops of oil. Sorry for the late response. will update in the post too

      Reply
    56. Raks anand

      August 07, 2013 at 10:58 pm

      thanks all for your feedback

      Reply
    57. Vinaya Bhat

      September 26, 2013 at 2:06 am

      Hi,

      I prepared the Sambar today.I had a question though. In Step6,you have mentioned that "Boil for 2 minutes and add the sambar powder"..Hope this is the same Sambar powder that we have prepared in Step3 ie grounded mixture prepared in the Mixie..Please confirm.

      Thanks!

      Reply
    58. Vankayala

      December 24, 2013 at 11:56 am

      I will recommend to add green pepper (one or two green pepper chopped squarely and washed) in step 4 or step 5 and little more water.

      Reply
    59. Unknown

      January 10, 2014 at 11:30 am

      Hi raks ! thanks for this recipe . very very tasty. hotel sambar 'thothudu' 🙂

      Reply
    60. Unknown

      January 10, 2014 at 11:30 am

      Thanks for this recipe raks 🙂 today i tried this. very very tasty 🙂 hotel sambar 'thothudu' 🙂

      Reply
    61. Manisha Singh

      January 10, 2014 at 11:33 am

      I love this site. The cooking technique are so practical, along with the pic stepwise that one can never go wrong. I have tried noodles, chili paneer, lemon rice, coconut chutney, and now tiffin samber. Thank you so much Raks :).

      Reply
    62. Krithika

      February 04, 2014 at 3:23 pm

      Hi Raks,
      If anybody tells you that they're the biggest fan of your sambar, they're clearly lying because I am THE BIGGEST fan! I make this all the time and I usually have to double the recipe for two of us cuz our idlis are usually swimming in the sambar! Thank you so much for such a winner of a recipe!

      Reply
    63. Deepthi

      March 26, 2014 at 3:56 am

      Tried this recipe. Came out wonderful.

      Reply
    64. Luthfun Nahar Jainudeen

      May 20, 2014 at 12:22 am

      Thanks for posting. Tried it. Came out very well.:)

      Reply
    65. kuttygayu

      January 13, 2015 at 11:40 am

      Hi there,

      this looks so so yummy. just wanted to know about the amount you use for one cup. is it rice cooker cup or how many ml ?

      Reply
    66. Raks anand

      January 13, 2015 at 11:52 am

      240 ml, refer FAQ

      Reply
    67. Sonam Kumari

      August 09, 2015 at 2:46 am

      I tried this Dal makhani Recipe And it comes out delicious 🙂

      Reply
    68. Unknown

      November 24, 2015 at 8:24 am

      I tried this tiffin sambar. It came out very good. You are rocking. Thanks for the recipe

      Reply
    69. AnaNYA....

      December 22, 2015 at 2:57 am

      Just tried the tiffin sambar.And it has come out awesome.. Thank you rakskitchen 🙂

      Reply
    70. Neela

      February 12, 2016 at 12:17 pm

      I agree, very nice recipe! The Sambhar came out very well! So delicious!

      Reply
    71. BHUVANESWARI M

      February 29, 2016 at 2:15 am

      Came out very well. like hotel sambhar. Liked by everyone. Thanks raks. simply followd your recipe

      Reply
    72. Divya Darshini

      May 26, 2016 at 12:35 pm

      I tried this sambar and it was indeed delicious!!! Felt like having it in a hotel 🙂 My hubby, MIL and FIL loved this one! Thank you Raks! Your recipes are always simple and awesome 🙂

      Reply
    73. āŽ‡āŽŽāŽž

      August 15, 2016 at 3:31 pm

      Love this recipe. The way you've presented it makes me want to try.

      Book marking. 🙂

      Reply
    74. Pranesh Nath Jaganathan

      March 31, 2017 at 7:02 am

      Hi Akka, can I replace the "To Roast" ingredients with Readymade Sambhar powder ? If so, how many teaspoons/tablespoons would that be ?

      Reply
    75. shobha rawal

      October 19, 2017 at 10:17 am

      Delicious smambhar.............loved it.
      Please subscribe my you tube channel view my latest video
      https://youtu.be/LWFClapII9o

      Reply
    76. Unknown

      October 10, 2018 at 3:31 pm

      I tried this today... satisfied very happy..... Ate all left out sambar without dosage in the last....

      Reply
    77. Raks Kitchen

      October 10, 2018 at 3:43 pm

      THanks a lot 🙂

      Reply
    78. Unknown

      December 10, 2018 at 12:52 am

      I tried sambar today from your recipe. And very satisfied with the taste. I cant thanks enough to you for this sambar. Thank you so much for such a detailed and tasty sambar.

      Reply
    79. R.S.Srinivasa Setty

      November 26, 2020 at 10:04 pm

      Two listings of ingredients given . In the 1st one under to roast , 11 tb.sp. channa dal given, in the 2nd one under roast
      1 tb.sp. chinna dal is given. In the video also given 1 tb. sp. channa dal given. Obviously, 1 tb.sp. channa dal is ought to be correct. This is to be noted. Mistake is , definitely not intentional .

      Reply
      • Raks Anand

        November 26, 2020 at 11:03 pm

        Really sorry for the confusion and thanks a lot for noticing and taking time to write. Will correct the mistake.

        Reply
    80. Supriya

      December 12, 2020 at 6:21 pm

      5 stars
      Made this today and it came out so well. It was perfect for sambhar-idlis.

      Reply
      • Raks Anand

        December 14, 2020 at 8:12 pm

        Thank you

        Reply
    81. Hannah

      January 24, 2021 at 2:54 pm

      5 stars
      Excellent recipe! Made this sambar for a South Indian breakfast treat I hosted for my uncle and his wife yesterday. It took us back to our days in India. Also made the medhu vada and fruit kesari from your blog.
      I love your passion for food. Cooking is an art and you are an artist indeed!

      Reply
      • Raks Anand

        January 24, 2021 at 3:06 pm

        Thanks a lot 🙂 Made my day!

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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