Idli Sambar Recipe
Idli Sambar is soul food for South Indians. Idli served with hot Sambar is an amazing and healthy breakfast.
Sambar is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and environment.
1 cup tuvar or arhar dal/pigeon pea lentils
1 tbsp seedless tamarind/imli soaked in ½ cup water
1 onion sliced
1 tomato sliced
1 to 1.5 MTR tbsp sambar powder
½ tsp red chilli powder
½ tsp turmeric/haldi powder
a pinch of asafoetida/hing
2.5 to 3 cups water for pressure cooking the dal
2 cups water to be added later
salt as required
2 to 3 dry red chillies
1 tsp cumin seeds
1 tsp mustard seeds/rai
¼ tsp fenugreek seeds/methi seeds (optional)
a pinch or two of asfoetida/hing
12 to 15 curry leaves
Pressure cooks the dal along with tomatoes and onions.
Once the dal is done, add sambar powder, tamarind paste, salt, red chilli powder, asafetida, turmeric powder, water and let it boil.
In a separate pan, heat oil.
Add the tempering ingredients.
Transfer the tempering to the dal and let it boil for 20 minutes. Garnish with coriander leaves
Idli Recipe-From Tarla dalal.com
South Indian cuisine is almost synonymous with idli! idli is not only easy to make but also extremely healthy and easy to digest.
1 cup urad dal (split black lentils)
3 cups par-boiled rice (ukda chawal)
1/2 tsp fenugreek (methi) seeds
salt to taste
Soak the urad dal and fenugreek seeds together in enough water for 3 hours and drain.
Soak the rice in enough water for 3 hours and drain.
Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required ) remove and keep aside.
Blend the rice in a mixer till smooth. Remove and keep aside.
Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight.
Once the batter is fermented add salt to the batter and mix well.
Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
Repeat with the remaining batter to make more idlis. Serve hot with sambar