Idly and Sambar Recipe



Idly and Sambar is a quintessential South Indian breakfast combination. The soft, fluffy steamed rice cakes (idly) paired with a flavorful, tangy lentil-based vegetable stew (sambar) make for a wholesome and satisfying meal. Here's how to prepare both:

Idly Recipe

Ingredients (Makes ~20 idlies)

  • 2 cups idly rice (parboiled rice)
  • 1 cup urad dal (skinned black gram)
  • 1/2 tsp fenugreek seeds (optional, for flavor)
  • Salt to taste
  • Water, as needed

Instructions

  1. Soak the IngredientsRinse the idly rice and urad dal separately.Soak the rice in water for 4-6 hours.Soak the urad dal with fenugreek seeds (if using) for 4-6 hours.
  2. Grind the BatterDrain the urad dal and grind it into a smooth, fluffy batter using a wet grinder or blender, adding water gradually.Grind the soaked rice to a slightly coarse batter.Mix both batters together in a large bowl and add salt. The batter should have a thick, pourable consistency.
  3. Ferment the BatterCover the bowl and let the batter ferment in a warm place for 8-12 hours or overnight, until it doubles in volume.
  4. Steam the IdliesGrease the idly molds with a little oil and pour the batter into the molds.Steam in an idly steamer or pressure cooker (without the whistle) for 10-12 minutes on medium heat.Let it cool slightly, then remove the idlies with a spoon.

Sambar Recipe

Ingredients

  • 1/2 cup toor dal (split pigeon peas)
  • 1/2 tsp turmeric powder
  • 1-2 cups mixed vegetables (drumstick, carrots, beans, pumpkin, etc.)
  • 1 medium onion, diced (or 6-8 pearl onions)
  • 1 medium tomato, chopped
  • 1-2 green chilies, slit
  • 1 tbsp tamarind pulp
  • 2 tbsp sambar powder
  • 1 tsp mustard seeds
  • 2 dried red chilies
  • A few curry leaves
  • 2 tbsp oil
  • 2 tbsp chopped coriander leaves (for garnish)
  • Salt to taste

Instructions

  1. Cook the DalRinse the toor dal and cook it in a pressure cooker with 1.5 cups of water and turmeric for 3-4 whistles or until soft. Mash the dal and set aside.
  2. Cook the VegetablesIn a pot, boil the vegetables with a little water and salt until tender. Add the chopped tomato and cook until soft.
  3. Prepare the Tamarind WaterSoak tamarind in 1/4 cup warm water and extract the pulp. Add it to the cooked vegetables and simmer for 5 minutes.
  4. Add Sambar Powder and DalStir in the sambar powder and mix well. Add the mashed dal and enough water to adjust the consistency. Let it simmer for 10 minutes.
  5. Prepare the TemperingHeat oil in a small pan. Add mustard seeds and let them splutter. Add dried red chilies, curry leaves, and a pinch of asafoetida (optional). Pour this tempering over the sambar.
  6. Garnish and ServeGarnish the sambar with chopped coriander leaves. Serve hot with idlies.

Tips for Perfect Idly and Sambar

  • Idly Batter: Ensure the urad dal is ground to a fluffy texture to get soft idlies.
  • Sambar Variations: You can add a small piece of jaggery for a touch of sweetness. Adjust the tamarind to your taste.
  • Serving Suggestion: Serve idlies with sambar, coconut chutney, and a dollop of ghee for an authentic South Indian experience.

Enjoy your delicious Idly and Sambar, a comforting and healthy meal for any time of the day! 🥞🍲

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