Idli Sambar :-Idli sambar is a delectable hotel-style tiffin sambar served with idlis. This sambar goes well with dosa, vada, and Pongal, in addition to idli. The inclusion of freshly roasted and ground spices is the highlight of this idli sambar dish. Tomatoes are also added, and they are an essential element in this dish that gives the sambar its flavour.
- ¼ cup of arhar dal
- ¼ cup of masoor dal
- 1/4 teaspoon of turmeric powder
- 1.5 cups of water
- 2 tablespoons of oil
- ½ teaspoon of mustard seeds
- 1 teaspoon of urad dal
- 4 to 5 curry leaves
- ¼ teaspoon of asafoetida powder
- 1 large onion
- 3 medium tomatoes
- 1 to 2 drumsticks
- 1 medium carrot
- 6 to 7 green beans (chopped)
- 1 medium potato (optional)
- 4 to 5 okra (chopped)
- 6 to 7 small brinjals
- 1.25 cups of water
- 1 tablespoon of tamarind
- ¼ cup of warm
- 5 kashmiri chilies
- 11 to 12 large curry leaves
- 1.5 tablespoons of coriander seeds
- 1 tablespoon of chana dal
- 1 teaspoon of cumin seeds
- ½ teaspoon of mustard seeds
- ½ teaspoon of whole black pepper
- ¼ teaspoon of fenugreek seeds
- 2 teaspoons of oil
- 1 cup of water
- few coriander leaves
Cooking The Lentils
- Rinse both lentils thoroughly before combining them with 1.25 to 1.5 cups water and 1/4 teaspoon turmeric powder in a 2-litre pressure cooker.
- Cook the lentils in a pressure cooker for 7 to 8 whistles or 11 to 12 minutes, or until softened and thoroughly cooked.
- You can also use an instant pot or a pan on the stove to cook the lentils. Before cooking the lentils in a pan, I recommend soaking them for around 30 minutes in plenty of water. This allows the lentils to cook more quickly.
- Open the cooker once the pressure has naturally settled in the cooker. Using a wired whisk and a spoon, mash the lentils. Set aside for now.
Making Sambar Powder
- In a small and heavy frying pan, heat 2 teaspoons oil. Keep the flame to a low.Maintain a modest flame. To begin, toss in the mustard seeds.
- Add the coriander seeds, cumin seeds, black pepper, chana dal (bengal gramme), fenugreek seeds, curry leaves, and dry red chilies after that.
- Stir constantly and roast on a low temperature until the spices are aromatic and golden.
- Allow to cool before serving. Don’t let the spices burn.
- In a dry grinder or coffee grinder, grind the spices to a powder once they have cooled. Set aside for now.
Preparation For Idli Sambar
- Soak the tamarind for 25 to 30 minutes in warm water.
- The tamarind pulp can then be extracted by squeezing the tamarind in the soaked water. Strain the tamarind pulp and set it aside.
- Prepare all of the vegetables by chopping them up. Pearl onions should be quartered or halved. Carrots and potatoes should be peeled and diced.
- To prevent discoloration, dice the brinjals and place them in water.
- Tomatoes should be chopped into small bits.
- Heat the oil in a pan first. Allow the mustard seeds to crackle before adding them. After that, add the urad dal and cook until it turns a maroonish hue.
- Quartered or halved pearl onions, curry leaves, and asafoetida are all good additions. Stir and cook for 2 minutes, or until the onions have softened a little.
- Add the tomatoes, season with salt, and cook for another 4 to 5 minutes over a medium-low heat.
- Then, over a medium-low temperature, add the vegetables that require longer to cook (carrots, beans, potatoes, drumsticks, etc.) and saute for 4 to 5 minutes.
- Then add the rest of the quick-cooking vegetables, such as brinjals, ladyfingers (okra), pumpkin, and so on. Mix and stir.
- 1 to 1.25 cups water and the tamarind pulp
- Season to taste with salt. Mix thoroughly.
- Cover and cook until the tamarind’s raw aroma has faded and the vegetables are almost done.
- Continue to boil until the vegetables are almost done if they are undercooked.
Making Idli Sambar
- Toss in the ground sambar powder that we’ve already made. Mix thoroughly.
- Toss in the mashed dal.
- Depending on the consistency you desire, add 1 cup water or as needed. The sambar served in hotels is a little on the thin side. You can keep the sambar medium to thin consistency for idli, dosa, and medu vada. Keep the tiffin sambar slightly thick for serving with rice.
- Stir and cook, uncovered, for 6–7 minutes, or until it reaches a boil. Stir at regular intervals.
- Taste it and add extra salt if necessary.
- In the meantime, steam idli while the dal is being pressure cooked. Tiffin sambar goes great with both small micro idlis and giant idlis.
- Place the idli in a serving basin while serving. Pour in the sambar. Serve with coriander leaves as a garnish. You can also smear some ghee on top. Idli sambar should be served immediately.