Easy Recipe Of Idli Sambar

Recipe of Idli Sambar

Recipe Of Idli Sambar

Idli Sambar is a classic South Indian dish that consists of soft and fluffy rice and lentil cakes (idli) served with a flavorful and tangy lentil stew (sambar). Recipe Of Idli Sambar with detailed photo and video recipe. a lentil-based spicy soup or curry recipe made with a blend of spices and vegetables. idli recipes are incomplete without chutney or sambar, and ideally, most of them crave for idli sambar combination for morning breakfast. There are different types of sambar recipes practised across india. each has its own purpose which boils down to either to be served with rice or as a side dish to south indian breakfast dishes. Recipe Of Idli Sambar. one such purpose based lentil soup is idli sambar or tiffin sambar made to be served with idli or dosa recipes.

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Ingredients of Recipe Of Idli Sambar :

For Idli:

  • 1 cup rice
  • 1/2 cup urad dal (split black gram)
  • Salt to taste

For Sambar:

  • 1/2 cup toor dal (split pigeon pea lentils)
  • 1 small onion, finely chopped
  • 1 small tomato, chopped
  • 1/2 cup mixed vegetables (carrots, beans, eggplant, okra, etc.)
  • 1/2 tsp turmeric powder
  • 1 tsp sambar powder (available at Indian grocery stores)
  • 1/2 tsp red chili powder (adjust to taste)
  • 2-3 curry leaves
  • 1/4 tsp asafoetida (hing)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tbsp oil
  • Salt to taste
  • Tamarind pulp or tamarind concentrate (about 1-2 tablespoons)
  • Chopped coriander leaves for garnish

For the tempering (tadka):

  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • A pinch of asafoetida

Instructions Of Recipe Of Idli Sambar :

For Idli:

  1. Wash the rice and urad dal separately and soak them in water for about 4-6 hours.
  2. After soaking, drain the water and grind the rice and urad dal separately to a fine paste. Add water as needed to get a smooth, thick batter.
  3. Mix the two batters together, add salt, and allow it to ferment overnight (or at least 8 hours) in a warm place.
  4. Grease the idli molds with oil or cooking spray.
  5. Pour the idli batter into the molds, and steam the idlis for about 10-12 minutes until they are cooked through. You can use a steamer or an idli cooker for this.

For Sambar:

  1. Cook the toor dal with turmeric powder until it’s soft and mushy. You can use a pressure cooker for faster cooking.
  2. In a large pot, heat 2 tbsp of oil. Add mustard seeds and cumin seeds. When they splutter, add asafoetida and curry leaves.
  3. Add the chopped onions and sauté until they become translucent.
  4. Add the chopped tomatoes and cook until they turn soft.
  5. Add the mixed vegetables, sambar powder, red chili powder, and salt. Cook for a few minutes.
  6. Add tamarind pulp or concentrate and mix well.
  7. Pour in the cooked toor dal and bring the sambar to a boil. Simmer for about 10-15 minutes, allowing the flavors to meld together.
  8. Adjust the consistency by adding water if necessary. Sambar should be slightly thick but still have a soupy consistency.
  9. In a separate small pan, prepare the tempering (tadka) by heating 2 tsp of oil and adding mustard seeds, cumin seeds, and a pinch of asafoetida. Pour this tempering over the sambar.
  10. Garnish with chopped coriander leaves. Recipe Of Idli Sambar

Serve hot idlis with a generous serving of sambar. You can also enjoy this with coconut chutney for a complete South Indian breakfast or meal. Recipe Of Idli Samba r

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