For tiffin sambar use only half the puli u use for regular sambar .
Pressure cook 0.5 cup toor dhal and 0.5 cup mong dal.. toor can be a little more dhan mong..
Soak 1 lime size puli in hot water.
Splutter kadugu, mendhiyam , 1 green chilli slit, curry leaves in nallenai
Add 2 onions cut into long slivers , 2 tomatoes cut small & sauté . Add 1/2 tsp turmeric & 1/4 tsp hing . Sauté till the tomatoes are a little tender . Add extracted puli pulp., sambar powder 2 tsp, salt to taste.
Add green capsicum & carrots as thaan
Let it simmer till the thaan is cooked
Meanwhile dry roast 1 1/2tbsp coriander seeds1/2tsp pepper corns,1tbsp toor dhal & grind to a coarse powder . Can use curry podi instead
Add this powder to the boiling sambar
Let it simmer for a minute . Then add cooked dhal . Add enough water to get a consistency thinner than regular sambar . Let it simmer for 5 to 10 mins
Garnish with a lot of cilantro . Add a tsp of ghee
