Idli Sambar

Name: Idli Sambar
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 2 cups rice (about 400 grams); 1/2 cup split urad dal (about 100 grams); 1 cup split toor dal (about 200 grams); 1.75 oz tamarind (50 grams); 1 potato; 1 onion; 1 drumstick (vegetable, moringa pod); as needed Peanuts,; as needed Fresh coconut,; 1/2 teaspoon mustard seeds; 1/2 teaspoon cumin seeds; 1/4 teaspoon fenugreek seeds; 1 pinch asafoetida; 4-5 whole dried red chilies; as needed Curry leaves,; Salt, to taste; 2 teaspoons red chili powder; 1/4 teaspoon turmeric powder; 1 teaspoon coriander powder; 3 teaspoons sambar masala

Vandana Mathur @cook_with_vandana

Jodhpur (Rajasthan)

A South Indian theme just isn't complete without Idli Sambar—it's my favorite dish! Everyone has their own way of making sambar, so try my method too.

Vandana Mathur @cook_with_vandana

Jodhpur (Rajasthan)

A South Indian theme just isn't complete without Idli Sambar—it's my favorite dish! Everyone has their own way of making sambar, so try my method too.

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Ingredients

30 minutes

Serves 4 servings

2 cupsrice (about 400 grams)
1/2 cupsplit urad dal (about 100 grams)
1 cupsplit toor dal (about 200 grams)
1.75 oztamarind (50 grams)
1potato
1onion
1drumstick (vegetable, moringa pod)
as neededPeanuts,
as neededFresh coconut,
1/2 teaspoonmustard seeds
1/2 teaspooncumin seeds
1/4 teaspoonfenugreek seeds
1 pinchasafoetida
4-5whole dried red chilies
as neededCurry leaves,
Salt, to taste
2 teaspoonsred chili powder
1/4 teaspoonturmeric powder
1 teaspooncoriander powder
3 teaspoonssambar masala

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Steps

30 minutes

1

Soak the dal and rice for 4-5 hours, then grind them into a fine batter.
2

Let the batter ferment for 5-6 hours. Add salt and a little mustard seeds to the ready batter. Grease the idli stand with oil, pour in the batter, and steam for 15 minutes. Soft and delicious idlis are ready.
3

For the sambar: Rinse the toor dal thoroughly and boil for 10 minutes. Soak the tamarind. Finely chop all the vegetables.
4

Heat oil in a pan and add asafoetida, mustard seeds, cumin seeds, fenugreek seeds, whole dried red chilies, and curry leaves for tempering. Add all the finely chopped vegetables and cover. After 5 minutes, add tamarind water, salt to taste, red chili powder, turmeric, coriander powder, and sambar masala. Cook well. Add grated coconut.
5

Add the boiled dal, a little water, and cook further. My style sambar is ready.