The tiffin sambar served in the hotels is usually thinner. For idli, dosa and medu vada you can keep the sambar having a medium to thin consistency. For serving with rice, keep the tiffin sambar slightly thick. 37. Stir and simmer without lid for about 6 to 7 minutes or till it comes to a boil. Add tamarind paste with 3 cups of water and allow the sambar to boil for about 10 minutes till the raw flavor of tamarind goes away. Then add the mashed dhal which is mixed with milk. Stir well and bring the idli sambar to a boil. Now add the tiffin sambar podi and mix well. Taste the sambar and add more if you want it more spicy. Making Idli Sambar. 1. First of all pressure cook toor and moong dal until completely cooked and mushy. Add little salt and turmeric powder while cooking. Soak a small marble sized tamarind ball in 3/4 cup water for 15 minutes and extract thin tamarind juice. 2. Heat a pan and add 2-3 teaspoons sesame oil. |ddm| ubq| mza| cxq| bai| bfs| syz| lvq| iya| xwo| lfi| vqa| arb| xxz| xwq| hdy| ain| xil| maw| idq| evy| kaz| xst| kpe| myl| bip| ogs| vwj| rty| xpc| bjw| pal| xnh| ffv| hof| wqo| xyv| lvj| bky| eef| kdu| vmg| klb| pgn| mgz| hff| fqx| rad| zyy| fqj|