Idli Sambar Recipe – South Indian Style

Step 1: Soak Urad Dal

Wash 1 glass of urad dal thoroughly and soak it in water overnight or for at least 4-6 hours.

Step 2: Grind Idli Batter

Drain the soaked urad dal and add it to a wet grinder. Add 1 small cup of cooked rice. Grind until a very smooth and fluffy batter is formed, adding water gradually as needed. This process may take about 20-30 minutes.

Step 3: Mix and Ferment Idli Batter

Transfer the ground urad dal batter to a large bowl. Add 2 glasses of rice rava and salt to taste. Mix thoroughly by hand, ensuring all ingredients are well combined. Add a little water if the batter is too thick. Cover the bowl and let it ferment overnight (or for 8-12 hours) in a warm place until it has risen and become fluffy.

Step 4: Prepare Sambar Vegetables

Wash and chop 1 onion, 1 tomato, 1 potato, 1 carrot, 1/2 eggplant, 1/2 cucumber, and cut 1 drumstick into 2-inch pieces.

Step 5: Cook Dal and Vegetables

Wash 1/2 cup toor dal and add it to a pressure cooker with 1 glass of water. Add the chopped onion, tomato, potato, carrot, eggplant, and cucumber. Add 1/2 teaspoon turmeric powder and salt to taste. Pressure cook for 2-3 whistles until the dal and vegetables are soft.

Step 6: Add Drumsticks

Once the pressure is released from the cooker, open it and add the drumstick pieces. Close the cooker again and cook for 1 more whistle, or until the drumsticks are tender but not mushy.

Step 7: Fry Sambar Masala Ingredients

Heat 1 tablespoon of oil in a pan. Add 6 red chilies and fry until they are slightly darkened and crisp. Then add 1 tablespoon coriander seeds, 2 tablespoons urad dal, 1/2 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, a small piece of ginger, 2-3 cloves of garlic, and a few sprigs of curry leaves. Fry until aromatic and the raw smell of the spices disappears, about 3-5 minutes.

Step 8: Grind Sambar Masala

Transfer the fried spices to a mixer grinder. Add 1/2 cup grated coconut. Grind to a fine paste, adding a little water if necessary to achieve a smooth consistency.

Step 9: Combine Sambar

Add the ground sambar masala paste to the cooked dal and vegetables in the pressure cooker. Mix well to combine all ingredients. Add water to achieve the desired consistency for the sambar.

Step 10: Simmer Sambar

Bring the sambar to a boil and let it simmer for 5-7 minutes, allowing the flavors to meld. Add a small piece of jaggery (optional) for a balanced taste. Check and adjust salt if needed.

Step 11: Prepare Tempering for Sambar

In a small pan, heat 1 tablespoon of oil. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds. Once they splutter, add 2-3 crushed garlic cloves and a few sprigs of curry leaves. Fry until fragrant and the garlic turns light golden brown.

Step 12: Finish Sambar

Pour the hot tempering over the simmering sambar. Mix gently. The sambar is now ready to be served.

Step 13: Prepare Idli Molds

Gently stir the fermented idli batter. Take the idli steamer plates and grease each idli mold with a little oil using a brush.

Step 14: Steam Idlis

Pour a ladleful of batter into each greased idli mold. Place the idli plates into the steamer. Cover and steam for 10-12 minutes on medium-high heat, or until a toothpick inserted into an idli comes out clean.

Step 15: Serve Idli and Sambar

Once cooked, carefully remove the idlis from the molds using a spoon or knife. Serve the hot idlis with the prepared sambar.

• For fluffy idlis, ensure the batter is well-fermented, ideally overnight.

• Do not overcook the drumsticks in the sambar; they should be tender but retain their shape.

• Adding a small piece of jaggery to the sambar helps balance the flavors.