Detailed Recipe for Making Idli Sambar
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Detailed Recipe for Making Idli Sambar

Idli Sambar

Ingredients:

For Idli:

  1. 2 cups idli rice (or parboiled rice)
  2. 1 cup urad dal (split black gram)
  3. 1/2 teaspoon fenugreek seeds
  4. Salt to taste
  5. Water for soaking and grinding

For Sambar:

  1. 1 cup toor dal (split pigeon peas)
  2. 2-3 cups mixed vegetables (such as carrots, potatoes, eggplant, drumsticks, and okra), chopped
  3. 1 onion, chopped
  4. 2 tomatoes, chopped
  5. 2-3 green chilies, slit lengthwise
  6. 1 tablespoon tamarind pulp
  7. 2 tablespoons sambar powder
  8. 1/2 teaspoon turmeric powder
  9. 1 teaspoon mustard seeds
  10. 1 teaspoon cumin seeds
  11. A pinch of asafoetida (hing)
  12. A few curry leaves
  13. Salt to taste
  14. 2 tablespoons oil
  15. Water as needed

Instructions:

For Idli:

1. Preparation:

  • Wash the idli rice and urad dal separately under running water.
  • Soak the rice and urad dal, along with fenugreek seeds, in water separately for at least 6 hours or overnight.

2. Grinding the Batter:

  • Drain the water from the soaked rice and dal.
  • Grind the urad dal and fenugreek seeds together in a blender or wet grinder, adding a little water as needed, until smooth and fluffy.
  • Transfer the ground dal mixture to a large bowl.
  • Next, grind the soaked rice to a smooth batter consistency, adding water gradually as needed.
  • Combine the rice batter with the dal batter in the bowl.
  • Add salt to taste and mix well using your hands. The consistency of the batter should be similar to that of pancake batter.
  • Cover the bowl with a clean cloth or lid and let the batter ferment in a warm place for 8-12 hours or overnight. The batter will rise and become slightly bubbly during fermentation.

3. Making Idli:

  • After the batter has fermented, gently stir it to mix well.
  • Grease the idli molds with oil or ghee.
  • Pour the batter into the idli molds, filling each mold about three-fourths full.
  • Steam the idlis in a steamer for 10-12 minutes, or until they are cooked through and a toothpick inserted into the center comes out clean.
  • Remove the idlis from the molds and let them cool slightly before serving.

For Sambar:

1. Cooking the Dal:

  • Rinse the toor dal under running water and place it in a pressure cooker.
  • Add water, turmeric powder, and salt to the dal in the pressure cooker.
  • Pressure cook the dal for 4-5 whistles, or until it is soft and cooked through.
  • Once the pressure releases, mash the cooked dal well and set it aside.

2. Preparing the Sambar:

  • Heat oil in a large pot or kadhai over medium heat.
  • Add mustard seeds to the hot oil and let them splutter.
  • Add cumin seeds, asafoetida, and curry leaves to the pot and sauté for a few seconds.
  • Add chopped onions and green chilies to the pot and sauté until the onions turn translucent.
  • Add chopped tomatoes to the pot and cook until they are soft and pulpy.
  • Add mixed vegetables to the pot and sauté for a few minutes.
  • Add sambar powder to the pot and sauté for a minute, allowing the spices to roast and become fragrant.
  • Add tamarind pulp to the pot along with water and bring the mixture to a boil.
  • Once the vegetables are tender, add the cooked and mashed dal to the pot and mix well.
  • Adjust the consistency of the sambar by adding more water if needed and season with salt to taste.
  • Let the sambar simmer for a few minutes to allow the flavors to meld together.

Serving:

  • Serve the hot idlis with a generous serving of sambar and coconut chutney on the side.
  • Enjoy this delicious and comforting South Indian breakfast or snack!

Note: Idli sambar can also be served with additional accompaniments such as idli podi (spiced powder), ghee, or fried lentil dumplings (vada). Adjust the spiciness of the sambar according to your preference.

Classic Chutneys for Idli

  1. Coconut Chutney:

    A creamy and mildly spiced chutney made with grated coconut, green chilies, roasted chana dal (split chickpeas), ginger, and tempered with mustard seeds, curry leaves, and urad dal. It adds a refreshing and slightly sweet flavor to the idli.

  2. Tomato Chutney:

    A tangy and flavorful chutney made with ripe tomatoes, onions, garlic, and spices like red chili powder, coriander powder, and cumin seeds. It is typically tempered with mustard seeds, curry leaves, and urad dal, adding a delicious contrast to the soft idlis.

  3. Coriander Chutney:

    A vibrant green chutney made with fresh coriander leaves, green chilies, grated coconut, and roasted chana dal. It is flavored with garlic, ginger, and a hint of lemon juice, providing a zesty and aromatic accompaniment to the idli.

  4. Mint Chutney:

    A refreshing chutney made with fresh mint leaves, coriander leaves, green chilies, grated coconut, and roasted chana dal. It is seasoned with cumin seeds, garlic, and a squeeze of lime juice, offering a cool and tangy flavor to balance the warmth of the idli.

  5. Peanut Chutney:

    A nutty and slightly spicy chutney made with roasted peanuts, grated coconut, green chilies, and tamarind pulp. It is tempered with mustard seeds, curry leaves, and urad dal, imparting a rich and savory taste to the idli.

  6. Sesame Chutney:

    A nutty and aromatic chutney made with roasted sesame seeds, grated coconut, green chilies, and tamarind paste. It is seasoned with mustard seeds, curry leaves, and urad dal, providing a unique and earthy flavor to complement the idli.

  7. South Indian Chutney Recipes

These chutneys add a burst of flavor and texture to the soft and fluffy idlis, making the combination of idli, sambar, and assorted chutneys a quintessential South Indian breakfast or snack.