Authentic South Indian Delight: Recipe for Idli Sambar

Idli Sambar is a quintessential South Indian dish that has won hearts not just across India but globally. This wholesome and nutritious meal consists of fluffy idlis, and steamed rice cakes, served with a flavorful and aromatic lentil-based stew called sambar. Whether enjoyed as a breakfast staple, a satisfying lunch, or a comforting dinner, idli sambar offers a delightful culinary experience. Let's delve into the step-by-step process of preparing this iconic South Indian dish.

Ingredients:

For Idli:

2 cups of idli rice
1 cup of urad dal
1 teaspoon of fenugreek seeds (methi seeds)
Salt to taste
Water for soaking and grinding

For Sambar:

1 cup of toor dal 
1 onion, finely chopped
2 tomatoes, chopped
1 small carrot, diced
1 small potato, diced
1 drumstick, cut into pieces (optional)
5-6 curry leaves
2 green chilies, slit lengthwise
1 tablespoon of tamarind paste
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
A pinch of asafoetida (hing)
1 tablespoon of sambar powder
2 tablespoons of oil
Salt to taste
Water as needed

For Tempering:

1 tablespoon of oil
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
2-3 dried red chilies
A few curry leaves
Instructions:

Preparing Idli Batter:

1. Rinse idli rice and urad dal separately, then soak them in water for 4-6 hours along with fenugreek seeds.
2. Grind the soaked dal and rice separately to a smooth batter consistency. Mix both batters together, add salt, and let it ferment overnight or for at least 8 hours.
3. Pour the batter into each of the idli molds after greasing them with oil. To ensure they are cooked completely, steam the idlis in a steamer for around 10 to 12 minutes. Once done, remove them from the molds and set aside.

Making Sambar:

1. Cook toor dal in a pressure cooker with water until soft and mushy. Cooked dal should be mashed and kept aside.
2. Heat oil in a pan, add mustard seeds, and cumin seeds, and let them splutter. Stir in the asafoetida, curry leaves, and green chilies. Add the chopped onions and continue to sauté until they start to turn transparent. Then, add chopped tomatoes and cook until they are mushy.
3. Add diced vegetables (carrot, potato, drumstick) and sauté for a few minutes. Pour water and let the vegetables cook until they are tender.
4. Add tamarind paste, sambar powder, salt, and mashed dal. Stir well and let the sambar simmer for a few more minutes until it reaches a slightly thick consistency.

Tempering:

Heat oil in a small pan, add mustard seeds, cumin seeds, dried red chilies, and curry leaves for tempering. Once they splutter, pour this tempering over the prepared sambar.

Serve hot and fluffy idlis with piping hot sambar along with coconut chutney for a traditional South Indian feast.
 

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