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:

1. Wash the rice, urad dal, and fenugreek seeds separately and soak them in enough water for about 4-6 hours.
2. 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.
3. After fermentation, the batter should have risen and become airy. Mix the batter gently.
4. Grease the idli plates with oil or ghee. Pour the batter into the idli molds, filling them about 2/3 full.
5. 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.
6. 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:

1. Wash the toor dal and pressure cook it with 2 cups of water until soft and mushy. Set aside.
2. for the tamrind juice Soak the tamarind in warm water for 10 to 15 minutes. Extract the tamarind juice and set aside.
3. In a large pot or a sambar pan, heat oil. Add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
4. Add chopped onions, green chilies, and curry leaves. Sauté until onions turn translucent.
5. Add chopped tomatoes and cook until they become soft.
6. Add the mixed vegetables, turmeric powder, and sambar powder. Mix well and cook for a few minutes.
7. Pour in the tamarind extract and add salt. Bring it to a boil and let the vegetables cook until they become tender.
8. 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.
9. 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!