Idli Sambar Recipe - Ingredients
Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian
Recipe Category: Main | Recipe Cuisine: South Indian
Toor Dal - 1/2 cup
Tomato - 2 small roughly chopped
Carrot - 2 small roughly chopped
Sambar powder - 1 heaped tsp
Turmeric powder - 2 pinches
Thin tamarind pulp - 1 tbsp
Water - as required
Ghee - 1 tsp
Salt - to taste
To temper:
Oil - 2 tspMustard Seeds - 1/2 tsp
Split Urad Dal - 1/2 tsp
Small Onion - 10
Hing - 1/4 tsp
Curry Leaves - a sprig
Fenugreek Seeds - 1/4 tsp
Method:
- Rinse dal and set aside.In a pressure cooker heat oil add tomato and carrot saute till tomatoes becomes mushy then add dal along with turmeric powder and salt.Add water and pressure cook for 4 whistles in low medium flame.
- Allow pressure to release by itself.Mash the dal well and heat it up.Make a paste with sambar powder and little water and add it to the boiling sambar.
- Let it boil, add water to adjust the consistency if it becomes too thick.Let it boil for a good 5mins.
- Then add tamarind water.In a kadai - add the items listed under 'to temper' saute it for a minute.
- Add it to sambar and let it boil for 5more minutes.Then garnish with coriander leaves , add a tsp of ghee and switch off.
- Ina serving plate place the idlis and pour hot sambar over the idlis so that they are nicely dunked inside.Garnish with coriander leaves and serve.
My Notes:
- Sambar should be neither thick nor runny, it should be inbetween.
- Add veggies or a combination of veggies so that sambar is flavourful.I used carrots and shallots(small onion) for making this sambar.You can even use potatoes , brinjal or ladies finger or drumstick or raw mango.
- Make sure your sambar or idli is hot while making sambar idli so that the idlis easily absorb the sambar.
- Add 1/2 tsp chilli powder if your sambar powder is less spicy.
