Idli Sambar is a dish that is popular with South-Indian households and people of other origins. Cooking idli sambar can be a welcome change from the daily meal. Also, it can be a dish that brings joy to your family and kids. Though it is known for its healthy qualities when made the right way, it can be the tastiest one.
So, now let’s get started by making this awesome preparation to make your day joyful:
It is always a matter of pride when you make your own sambar powder, and that’s what I am going, beginning with.
For the homemade sambar powder, you will need:
- 3 to 4 dry red chilies
- 1 tbsp chana dal
- ½ tbsp urad dal
- 1 tbsp coriander seeds
- ¼ tsp methi/fenugreek seeds
- ½ tsp cumin seeds
Now toss all these into a pan and roast them on a medium flame. Slowly, the dal will change color, and you will feel the strong fragrance hitting your nostrils. After that, put off the gas and grind the mixture to a fine coarse powder. Now we continue making the main dish that’s idli sambar.
For the idli, either you can use ready-made batter or soak fresh rice and urad dal for 4 to 5 hours and then grind them separately. Mix them both and allow them to ferment overnight. Steam them in idli shaped pans for 12 minutes, and they are ready.
Get Together These Ingredients:
- 2 tbsp tamarind
- 1 tbsp ghee
- ¾ tsp cumin seeds
- ¾ tsp mustard seeds
- 1 to 2 strands of curry leaves
- 1 broken red chilies
- A pinch of hing/asafoetida
- 1 diced onion
- 1 diced carrot
- Chopped 6 to 7 French beans
- 1 large finely chopped tomato
- 1/8 tsp turmeric
- ½ cup toor daal
- ¼ masoor daal
- 3-4 pieces of pumpkin
Soak the tamarind in a bowl of water and keep aside for later. Pressure cook the toor dal and masoor dal by adding 2 cups of water and give 2 to 3 whistles. After it cools down, mash it a little.
Now we start with the tempering for the sambar. In a pan, in a tbsp of ghee, let cumin seeds, mustard seeds, and methi seeds splutter a bit. While they splutter, add a dry chili and curry leaves to it. Sprinkle a pinch of hing. Now cut onion and carrots in a dice shape with French beans and add them to the pan. Toss them for 3 mins or so, then add chopped tomato, turmeric and salt as per taste. Turn up the heat a bit and let the tomato become mushy. Now coat it all up with the sambar powder you had kept aside earlier. Pour water into it as per need and let it boil. While it boils, strain the tamarind water into it. Lastly, add the mashed dal you had cooked. Then add the chopped coriander leaves, and you are ready to serve it with the amazing idlis.
You and your family can dunk your idlis in this hot tasty sambar and relish it with all your heart.