Idli Sambar

Name: Idli Sambar
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: south-indian
Ingredients: 1 pack Idli Dosa Batter; 1 tsp Sunflower Oil; 100 g Toor Dal; 150 g Tomato; 100 g Onion; 100 g Carrot; 2 pcs Drumsticks; 20 g Tamarind; 2 tbsp Sambar Masala; ½ tsp Turmeric Powder; Salt; 1 tbsp Sunflower Oil; 1 tsp Mustard Seeds; 2 pcs Dry Red Chillies; 1 pinch Hing; 1 sprig Curry Leaves; 2 tbsp Coriander Leaves

SabKiList Kitchen

Soft steamed idlis served with a tangy, vegetable-rich sambar made from toor dal.

Prep: 20 min
Cook: 40 min
Level: Medium
Serves: 4

Ingredients

For the idli

1 packIdli Dosa Batter
1 tspSunflower Oil, for greasing

For the sambar

100 gToor Dal, rinsed
150 gTomato, chopped
100 gOnion, sliced
100 gCarrot, chopped
2 pcsDrumsticks, chopped
20 gTamarind, soaked
2 tbspSambar Masala
½ tspTurmeric Powder

To tasteSalt

For the tempering

1 tbspSunflower Oil
1 tspMustard Seeds
2 pcsDry Red Chillies
1 pinchHing
1 sprigCurry Leaves

To garnish

2 tbspCoriander Leaves, finely chopped

Method

Pressure cook the dal with the turmeric and 2 cups of water for 4 whistles until very soft. Mash it smooth.
Soak the tamarind in ½ cup warm water for 10 minutes, then squeeze out the pulp and discard the fibre.
In a pot, cook the onion, tomato, carrot and drumstick with 1½ cups of water for 10-12 minutes until tender.
Add the tamarind pulp, sambar masala, salt and the mashed dal. Simmer 8-10 minutes, adding water until the sambar is pourable.
Meanwhile, grease the idli moulds, fill them with batter and steam for 10-12 minutes, until a toothpick comes out clean.
For the tempering, heat the oil and add the mustard seeds, dry red chillies, hing and curry leaves. Pour over the sambar, add coriander and serve hot with the idlis.

Tips

Leave idlis in the steamer for a minute after switching off. They come out of the moulds more easily.