Discover the authentic tastes of South India with our mouthwatering Idli Sambar recipe! Learn how to create soft, fluffy idlis and a rich, aromatic lentil stew infused with a blend of spices and fresh vegetables. Whether you’re a seasoned cook or a culinary enthusiast, this blog post will guide you through the step-by-step process of making the perfect Idli Sambar combo. Embrace the vibrant colors and aromatic flavors of this traditional dish, and delight your taste buds with a wholesome and nutritious meal that will transport you straight to the heart of South India.
Idli Recipe:
Ingredients:
- 1 cup idli rice (parboiled rice) or regular rice (sona masuri)
- 1/4 cup urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds (methi seeds)
- Salt to taste
- Water for soaking and grinding
- Cooking oil or ghee for greasing the idli plates
Instructions:
- Wash the rice, urad dal, and fenugreek seeds separately and soak them in enough water for about 4-6 hours.
- After soaking, drain the water and grind the rice and urad dal separately to a smooth batter using some water. The batter should be thick yet smooth. Mix both batters together, add salt, and mix well. Let the batter ferment overnight or for about 8-10 hours in a warm place.
- After fermentation, the batter should have risen and become airy. Mix the batter gently.
- Grease the idli plates with oil or ghee. Pour the batter into the idli molds, filling them about 2/3 full.
- Steam the idlis in an idli steamer or pressure cooker without the weight for about 10-12 minutes or until a toothpick inserted comes out clean.
- Once done, let them cool slightly before removing them from the molds using a spoon.
Sambar Recipe:
Ingredients:
- 1 cup split pigeon peas (toor dal)
- 2 cups mixed vegetables (carrots, potatoes, beans, drumsticks, etc.), chopped
- 1 small tamarind ball or 1 tablespoon tamarind pulp
- 2 tablespoons sambar powder (store-bought or homemade)
- 1 small onion, finely chopped
- 2 tomatoes, chopped
- 2-3 green chilies, slit
- A few curry leaves
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- Pinch of asafoetida (hing)
- 1/4 teaspoon turmeric powder
- 1 tablespoon oil
- Salt to taste
- Coriander leaves for garnish
Instructions:
- Wash the toor dal and pressure cook it with 2 cups of water until soft and mushy. Set aside.
- for the tamrind juice Soak the tamarind in warm water for 10 to 15 minutes. Extract the tamarind juice and set aside.
- In a large pot or a sambar pan, heat oil. Add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
- Add chopped onions, green chilies, and curry leaves. Sauté until onions turn translucent.
- Add chopped tomatoes and cook until they become soft.
- Add the mixed vegetables, turmeric powder, and sambar powder. Mix well and cook for a few minutes.
- Pour in the tamarind extract and add salt. Bring it to a boil and let the vegetables cook until they become tender.
- Now, add the cooked toor dal and stir everything together. Adjust the consistency by adding water if required. Simmer the sambar for a few more minutes.
- Garnish with chopped coriander leaves.
Now, your delicious Idli Sambar is ready to be served. Enjoy it as a breakfast or a light meal. You can serve the idlis with sambar and coconut chutney for an authentic South Indian experience. Happy cooking!