Sambar and Idli

Step 1: Prepare the tempering for Sambar

Heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves, chopped garlic, and chopped onion. Sauté for 3-4 minutes until the onions turn translucent.

Step 2: Add spices

Add turmeric powder, chili powder, coriander powder, and sambar powder to the pan. Mix well with the sautéed ingredients and cook for 1-2 minutes until the spices are fragrant.

Step 3: Add vegetables

Add chopped tomatoes, chopped potatoes, chopped drumsticks, and green peas to the pan. Mix thoroughly with the spices and other ingredients.

Step 4: Add water and cook

Pour in 2-3 cups of water and add salt to taste. Cover the pan and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.

Step 5: Add tamarind and jaggery

Stir in the tamarind pulp and jaggery. Continue to cook for another 5 minutes to allow the flavors to meld and the Sambar to thicken slightly.

Step 6: Garnish Sambar

Garnish the prepared Sambar with fresh chopped coriander leaves.

Step 7: Prepare idli molds

Lightly grease the idli molds with a few drops of oil to prevent sticking.

Step 8: Pour idli batter

Pour a ladleful of idli batter into each greased mold, filling it about three-quarters full.

Step 9: Steam idlis

Carefully place the idli plates into a steamer. Cover the steamer and steam for 10-12 minutes, or until the idlis are cooked through and fluffy. A toothpick inserted into the center should come out clean.

Step 10: Serve

Carefully remove the idlis from the molds using a spoon or knife. Serve the hot, fluffy idlis immediately with the prepared Sambar.

• Adjust the amount of chili powder and jaggery according to your taste preference.

• For a richer Sambar, you can add a pinch of asafoetida to the tempering.

• Ensure the idli batter is well-fermented for soft and fluffy idlis.

• Add other vegetables like carrots, pumpkin, or bottle gourd to the Sambar.

• Serve Sambar with dosa, vada, or rice instead of idli.