How to Make Idli Sambar: A Delicious South Indian Delight

Idli Sambar is a quintessential South Indian dish that combines soft, fluffy idlis with a flavorful and aromatic sambar (a lentil-based vegetable stew). This dish is not only nutritious but also incredibly satisfying. Here’s a step-by-step guide to preparing Idli Sambar at home:

Ingredients:

For Idlis:

• 1 cup urad dal (split black gram)
• 2 cups idli rice (parboiled rice)
• Water, as needed
• Salt, to taste

For Sambar:

• 1/2 cup toor dal (split pigeon peas)
• 1 small onion, chopped
• 2 tomatoes, chopped
• 1/2 cup mixed vegetables (carrots, potatoes, drumsticks, beans, etc.)
• 1/2 tsp turmeric powder
• 1 tbsp sambar powder
• 1 tbsp tamarind paste or lemon juice
• Salt, to taste
• Water, as needed
• Fresh coriander leaves, for garnish

For Tempering:

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2-3 dried red chilies
• A pinch of asafoetida (hing)
• Few curry leaves

Instructions:

1. Making Idlis:

1. Wash the urad dal and idli rice separately and soak them in water for 4-6 hours.
2. Drain the water from both dal and rice. Grind the urad dal to a smooth batter consistency using as little water as possible.
3. Grind the rice to a slightly coarse texture. Mix the urad dal batter and rice batter together in a large bowl.
4. Add salt and mix well. Allow the batter to ferment overnight or for at least 8 hours in a warm place.
5. Grease the idli moulds with oil or ghee. Pour spoonfuls of the batter into each mould and steam for 10-12 minutes until the idlis are cooked through.
6. Once done, remove the idlis from the moulds using a spoon and keep them warm.

2. Making Sambar:

1. Cook the toor dal in a pressure cooker or pot until soft and mushy. Mash the dal well and keep it aside.
2. In a separate pan, heat oil and add mustard seeds. When they splutter, add cumin seeds, dried red chilies, asafoetida, and curry leaves.
3. Add chopped onions and sauté until they turn translucent.
4. Add chopped tomatoes and cook until they turn mushy.
5. Add mixed vegetables, turmeric powder, sambar powder, and salt. Mix well and cook for a few minutes.
6. Add water and bring the sambar to a boil. Simmer until the vegetables are cooked through.
7. Add tamarind paste or lemon juice according to taste. Adjust salt and spice levels if needed.
8. Finally, add the cooked and mashed dal to the sambar. Mix well and let it simmer for a few more minutes until the flavors meld together.
9. Garnish with fresh coriander leaves.

3. Serving:

Serve hot idlis with piping hot sambar along with coconut chutney for a complete and authentic South Indian breakfast or meal experience.

Tips:

• Ensure the idli batter is well-fermented for soft and fluffy idlis.
• Adjust the consistency of sambar by adding more or less water as desired.
• You can customize the vegetables in sambar according to your preference.
• Sambar powder can be adjusted to suit your spice tolerance.

Now that you have mastered the art of making Idli Sambar, enjoy this delightful dish with your family and friends, and savor the rich flavors of South India in every bite!