In Tamilnadu , almost all the hotels serve 'toor dal sambar' for Idly,dosa and pongal throughout the day. But in Tirunelveli, this paasi paruppu sambar is served especially for dinner (as moong dal is believed to be on the lighter side than the thoor dal). This belongs to Tamil Saiva pillai cuisine and I learned it from my Rukmani aunty (appa's adopted sister , we say ☺).
Traditionally this sambar is made entirely in stove top (see my method below). The green gram in stove top needs little more attention as it tends to spill while boiling. Nowadays people do this in cooker also, but then the dal wouldn't show its texture, which is more important for this recipe (so cook this in stove top only..☺). The entire cooking time will be less than 20 minutes, if we keep everything ready.
So aunty would start making this sambar (with my assistance in preparations ☺) simultaneously while making idli or dosai ......and an extremely delicious piping hot sambar would be ready for dinner in minutes. My mom loved the way I learned aunty's recipes and used to appreciate my helps on weekends. Though mom would insist me on studying day and night like any other kid☺ she used to appreciate the surprise bed coffee and kitchen holidays I gave her on my vacations ☺. Now I consider myself lucky for learning those recipes as these are the most yummy and healthy homemade foods from my town and my hubby dear loves them very much.
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| Tirunelveli Idli sambar with sponge dosai . (paasi paruppu sambar) (updated on Jan 2016) |
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| Idli sambar (green gram sambar) |
Ingredients:
Moong dal - 3/4 cup.
Drumstick - 1 (cut into 2 inch size pieces)
Carrot- 1 (cut into 1/2 inch pieces)
brinjal-1(cut into 1/2 inch pieces)
Potato -1 (cut into 1/2 inch pieces)
Green chilies - 6
tomato - 2
onion - 1/2
garlic - 4 pieces
coriander powder - 1 tbsp.
Turmeric powder - 1/4 tsp
asafoetida / hing- a pinch
Salt for taste
For tempering/tadka/thalikka:
Oil - 2 tsp
Chopped onion(chopped) - 1 tsp
Mustard seeds - 1/2 tsp
fenugreek (methi seeds) - 1/4 tsp
curry leaves - 1 sprig
To garnish:
Chopped cilantro _ 1 tsp.
Method:
Rinse and clean the moong dal.
Add 2 cups of water and bring it to boil.Add turmeric, garlic, asafoetida . Cook till dal has doubled in size (10 min) and almost cooked . Then add all the vegetables except tomato.
Put a lid half closed and cook the dal completely.
Add the tomato and salt after the dhal gets cooked.(It takes 15 minutes to cook the dhal.)
Now add coriander powder.
In a tempering vessel heat the oil add mustard and methi seeds. Let the mustard splutter. Then add the onion , curry leaf , fry till golden brown and add to the sambar.
Finally garnish with cilantro leaves and serve hot with idly.
Makes 500 ml of samber.
Serving suggestion:
Serve as side dish with idli, dosai.
coriander powder - 1 tbsp.
Turmeric powder - 1/4 tsp
asafoetida / hing- a pinch
Salt for taste
For tempering/tadka/thalikka:
Oil - 2 tsp
Chopped onion(chopped) - 1 tsp
Mustard seeds - 1/2 tsp
fenugreek (methi seeds) - 1/4 tsp
curry leaves - 1 sprig
To garnish:
Chopped cilantro _ 1 tsp.
Method:
Rinse and clean the moong dal.
Add 2 cups of water and bring it to boil.Add turmeric, garlic, asafoetida . Cook till dal has doubled in size (10 min) and almost cooked . Then add all the vegetables except tomato.
Put a lid half closed and cook the dal completely.
Add the tomato and salt after the dhal gets cooked.(It takes 15 minutes to cook the dhal.)
Now add coriander powder.
In a tempering vessel heat the oil add mustard and methi seeds. Let the mustard splutter. Then add the onion , curry leaf , fry till golden brown and add to the sambar.
Finally garnish with cilantro leaves and serve hot with idly.
Makes 500 ml of samber.
Serving suggestion:
Serve as side dish with idli, dosai.
To cook in Instant pot / pressure cooker (updated 2021 May):
