Idli Sambar - South Indian - How To Make Idli Sambar

Breakfast 271 Last Update: Jan 18, 2022 Created: Dec 16, 2019
Idli Sambar - South Indian - How To Make Idli Sambar Idli Sambar - South Indian - How To Make Idli Sambar
  • Serves: 5 People
  • Prepare Time: 20 min
  • Cooking Time: 30 min
  • Calories: 240
  • Difficulty: Easy
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Idli sambar is not only popular in India but throughout the world. This amazing recipe is native to South India and is loved by all sorts of foodies.

Ingredients

Directions

  1. Cooking the lentils:
  2. rinse both the lentils well and then add them in a 2 litre pressure cooker with 1.25 to 1.5 cups water and ¼ tsp turmeric powder.
  3. pressure cook the lentils for 7 to 8 whistles or 11 to 12 minutes until the lentils have softened and well cooked.
  4. once the pressure settles down, open the cooker. mash the lentils and keep aside.
  5. Making Sambar Powder:
  6. in a small and heavy frying pan, heat 2 teaspoons oil. keep the flame to a low. first, add the mustard seeds.
  7. then add the coriander seeds, cumin seeds, black pepper, chana dal (bengal gram), fenugreek seeds, curry leaves and dry red chillies.
  8. on a low flame stir non-stop and roast till the spices become aromatic and golden.
  9. keep aside to cool. don't burn the spices.
  10. once the spices cool, grind them to a powder in a dry grinder or coffee grinder. keep aside.
  11. Preparation For Idli Sambar:
  12. soak the tamarind in warm water for 25 to 30 mins.
  13. later squeeze the tamarind in the soaked water and extract the tamarind pulp. you can strain tamarind pulp and keep aside.
  14. chop all the vegetables. quarter the onions or halve the pearl onions. peel and dice the carrots and potatoes.
  15. dice the brinjals and add them in water to prevent discoloration.
  16. chop the tomatoes in small pieces.
  17. Cooking Vegetables:
  18. in a pan, heat oil first. add the mustard seeds and let them begin to crackle. then add the urad dal and sauté till they turn to a maroonish color.
  19. add quartered onions or halved pearl onions, curry leaves and asafoetida. stir and saute for 2 minutes till the onions soften a bit.
  20. add the tomatoes, salt and continue to saute for 4 to 5 minutes on a medium-low flame.
  21. then add the veggies which take a longer time to cook (carrots, beans, potatoes, drumsticks etc) and saute for 4 to 5 minutes on a medium-low flame.
  22. then add remaining quick-cooking vegetables like brinjals, ladyfingers (okra), pumpkin etc now. stir and mix.
  23. add the tamarind pulp and 1 to 1.25 cups water.
  24. season with salt as per taste. mix well.
  25. cover pan and simmer until the raw aroma of the tamarind goes away and the veggies are almost cooked.
  26. if the vegetables are not almost cooked, then continue to simmer till they are almost cooked.
  27. Making Idli Sambar:
  28. once the veggies are almost cooked add the ground sambar powder which we have already prepared. mix well.
  29. add the mashed dal.
  30. add 1 cup water or as required depending on the consistency you want. the sambar which is served in the hotels is on the thinner side. for idli, dosa and medu vada you can keep the sambar having a medium to thin consistency. for serving with rice, keep the tiffin sambar slightly thick.
  31. stir and simmer without lid for about 6 to 7 minutes or till it comes to a boil. stir at intervals.
  32. check the taste of tiffin sambar and add more salt if required.
  33. meanwhile when the vegetables were cooking you can steam idli. both small-sized mini idli or large idli goes well with tiffin sambar.
  34. while serving place the idli in a serving bowl. pour sambar. garnish with some coriander leaves. you can even drizzle a bit of ghee on top. serve idli sambar hot.
  35. you can also garnish with coriander leaves and serve hot with medu vada or dosa.

Idli Sambar - South Indian - How To Make Idli Sambar



  • Serves: 5 People
  • Prepare Time: 20 min
  • Cooking Time: 30 min
  • Calories: 240
  • Difficulty: Easy

Idli sambar is not only popular in India but throughout the world. This amazing recipe is native to South India and is loved by all sorts of foodies.

Ingredients

Directions

  1. Cooking the lentils:
  2. rinse both the lentils well and then add them in a 2 litre pressure cooker with 1.25 to 1.5 cups water and ¼ tsp turmeric powder.
  3. pressure cook the lentils for 7 to 8 whistles or 11 to 12 minutes until the lentils have softened and well cooked.
  4. once the pressure settles down, open the cooker. mash the lentils and keep aside.
  5. Making Sambar Powder:
  6. in a small and heavy frying pan, heat 2 teaspoons oil. keep the flame to a low. first, add the mustard seeds.
  7. then add the coriander seeds, cumin seeds, black pepper, chana dal (bengal gram), fenugreek seeds, curry leaves and dry red chillies.
  8. on a low flame stir non-stop and roast till the spices become aromatic and golden.
  9. keep aside to cool. don't burn the spices.
  10. once the spices cool, grind them to a powder in a dry grinder or coffee grinder. keep aside.
  11. Preparation For Idli Sambar:
  12. soak the tamarind in warm water for 25 to 30 mins.
  13. later squeeze the tamarind in the soaked water and extract the tamarind pulp. you can strain tamarind pulp and keep aside.
  14. chop all the vegetables. quarter the onions or halve the pearl onions. peel and dice the carrots and potatoes.
  15. dice the brinjals and add them in water to prevent discoloration.
  16. chop the tomatoes in small pieces.
  17. Cooking Vegetables:
  18. in a pan, heat oil first. add the mustard seeds and let them begin to crackle. then add the urad dal and sauté till they turn to a maroonish color.
  19. add quartered onions or halved pearl onions, curry leaves and asafoetida. stir and saute for 2 minutes till the onions soften a bit.
  20. add the tomatoes, salt and continue to saute for 4 to 5 minutes on a medium-low flame.
  21. then add the veggies which take a longer time to cook (carrots, beans, potatoes, drumsticks etc) and saute for 4 to 5 minutes on a medium-low flame.
  22. then add remaining quick-cooking vegetables like brinjals, ladyfingers (okra), pumpkin etc now. stir and mix.
  23. add the tamarind pulp and 1 to 1.25 cups water.
  24. season with salt as per taste. mix well.
  25. cover pan and simmer until the raw aroma of the tamarind goes away and the veggies are almost cooked.
  26. if the vegetables are not almost cooked, then continue to simmer till they are almost cooked.
  27. Making Idli Sambar:
  28. once the veggies are almost cooked add the ground sambar powder which we have already prepared. mix well.
  29. add the mashed dal.
  30. add 1 cup water or as required depending on the consistency you want. the sambar which is served in the hotels is on the thinner side. for idli, dosa and medu vada you can keep the sambar having a medium to thin consistency. for serving with rice, keep the tiffin sambar slightly thick.
  31. stir and simmer without lid for about 6 to 7 minutes or till it comes to a boil. stir at intervals.
  32. check the taste of tiffin sambar and add more salt if required.
  33. meanwhile when the vegetables were cooking you can steam idli. both small-sized mini idli or large idli goes well with tiffin sambar.
  34. while serving place the idli in a serving bowl. pour sambar. garnish with some coriander leaves. you can even drizzle a bit of ghee on top. serve idli sambar hot.
  35. you can also garnish with coriander leaves and serve hot with medu vada or dosa.

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