Idli Sambar
Discover the ultimate South Indian comfort food with this *Idli Sambar* recipe, a perfect harmony of soft, fluffy steamed rice cakes and hearty, flavorful lentil stew. The idlis, made from a naturally fermented batter of rice and urad dal, are light, airy, and incredibly satisfying. The sambar, a robust medley of toor dal, tamarind, fresh vegetables, and aromatic spices like mustard seeds, curry leaves, and sambar powder, provides a tangy, spicy complement to the idlis. This authentic and healthy dish is not just a breakfast classic but also makes for a wholesome meal any time of the day. Packed with plant-based protein, gluten-free goodness, and vibrant flavors, *Idli Sambar* is a must-try for lovers of Indian cuisine. Serve it piping hot with a garnish of fresh coriander, and enjoy the tradition of South Indian cooking at its finest!
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Recipe Information
Ingredients
- 2 cups Rice
- 1 cup Urad dal (split black gram)
- 0.5 teaspoon Fenugreek seeds
- 3 cups Water
- 1 teaspoon Salt
- 1 cup Toor dal (pigeon peas)
- 2 tablespoons Tamarind pulp
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Ghee
- 1 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida
- 10 leaves Curry leaves
- 2 tablespoons Sambar powder
- 1.5 cups Vegetables (carrot, bell pepper, drumstick)
- 1 medium Onion
- 1 large Tomato
- 2 tablespoons Coriander leaves (cilantro)
- 1 medium Green chili
Instructions
Rinse the rice and urad dal separately under running water.
Soak the rice in 2 cups of water and urad dal with fenugreek seeds in another bowl with 1 cup of water for at least 4-6 hours or overnight.
Drain the urad dal and grind it to a smooth batter with minimal water, using a blender.
Repeat the process with the rice, ensuring the batter is slightly coarse.
Mix both batters together in a large bowl and add salt. Leave the batter to ferment overnight or until it doubles in volume.
To prepare the sambar, rinse the toor dal and pressure cook it with turmeric and 2 cups of water until soft.
Mash the cooked dal and set aside.
In a pan over medium heat, add ghee, and temper with mustard seeds, asafoetida, curry leaves, and chopped onion. Sauté until the onion turns translucent.
Add the chopped vegetables and sauté for a few minutes.
Stir in chopped tomato, green chili, and cook until tomatoes soften.
Pour the tamarind pulp and 1-2 cups of water to the vegetables, allowing it to simmer for 10 minutes.
Add the sambar powder, mashed toor dal, and adjust the consistency with additional water if needed. Simmer for 15-20 more minutes.
Garnish with fresh coriander leaves and adjust salt according to taste.
For idlis, grease the idli molds and pour fermented batter into each cavity.
Steam the idlis in an idli maker or steamer for about 10-12 minutes or until they turn fluffy and a toothpick comes out clean.
Serve hot idlis with steaming sambar on the side.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5512 mg | 240% | |
| Total Carbohydrate | 434.9 g | 158% | |
| Dietary Fiber | 90.3 g | 322% | |
| Total Sugars | 55.0 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 704 mg | 54% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 6944 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
