Idli Sambar Recipe: Authentic South Indian Breakfast Combo

Ingredients

• For Idli Batter (yields approx. 18-20 idlis):
• 2 cups Idli Rice (parboiled rice)
• 1/2 cup Urad Dal (split black gram, skinless)
• 1/4 tsp Fenugreek Seeds (Methi Dana)
• 1 tsp Salt
• Water for soaking and grinding
• For Sambar:
• 1/2 cup Toor Dal (Split Pigeon Peas)
• 1 tbsp Tamarind pulp (or small lime-sized ball of tamarind, soaked in water)
• 1.5 cups Mixed Vegetables, chopped (e.g., drumsticks, carrots, pumpkin, brinjal, beans, onion)
• 1 medium Tomato, chopped
• 2-3 tbsp Sambar Powder (store-bought or homemade)
• 1/2 tsp Turmeric Powder
• Salt to taste
• 1 tsp Jaggery (Gud) or Sugar (optional, to balance tang)
• 3 cups Water (adjust consistency)
• For Tempering (Tadka):
• 1 tbsp Oil or Ghee
• 1 tsp Mustard Seeds
• 1/4 tsp Asafoetida (Hing)
• 5-6 Curry Leaves
• 2-3 Dry Red Chilies
• 2 tbsp Fresh Coriander Leaves, chopped, for garnish

Instructions

1. 1

   Prepare Idli Batter (ahead of time): Wash rice, urad dal, and fenugreek seeds separately. Soak rice for 5-6 hours. Soak urad dal and fenugreek seeds together for 5-6 hours. Grind both separately to a smooth batter. Mix, add salt, and ferment for 8-12 hours in a warm place until doubled in volume and slightly sour.

2. 2

   Cook Toor Dal: Rinse toor dal thoroughly. In a pressure cooker, combine rinsed dal with 2 cups of water and a pinch of turmeric. Cook for 3-4 whistles until the dal is soft and mushy. Mash lightly and set aside.

3. 3

   Prepare Sambar Base: In a large pot or pan, heat 1 tbsp oil. Add chopped mixed vegetables and tomato. Sauté for 5-7 minutes until vegetables are slightly tender. Add sambar powder, turmeric powder, and salt. Mix well and cook for 2 minutes.

4. 4

   Combine and Simmer: Add the mashed toor dal to the pot with the vegetables. Add 3 cups of water (or more for desired consistency), tamarind pulp, and jaggery/sugar (if using). Bring to a boil, then reduce heat and simmer for 10-15 minutes, allowing flavors to meld. Taste and adjust seasoning.

5. 5

   Prepare Tadka (Tempering): In a small pan, heat 1 tbsp oil or ghee. Add mustard seeds and let them splutter. Then add asafoetida, curry leaves, and dry red chilies. Fry for a few seconds until fragrant. Pour this tempering over the simmering sambar. Stir gently.

6. 6

   Steam Idlis: Grease idli molds with a little oil. Pour idli batter into each mold (fill about 3/4th). Place the molds in an idli steamer. Steam for 10-12 minutes on high heat until a toothpick inserted comes out clean. Turn off heat and let it rest for 2 minutes before unmolding.

7. 7

   Serve: Garnish the Sambar with fresh coriander leaves. Serve the hot, fluffy idlis immediately with generous bowls of Sambar and coconut chutney.