Idli is a popular South Indian dish which is loved and relished across the country. It is a typical dish made from batter prepared from rice, urad dal, Bengal daal, and a few other kinds of cereal as well. Nowadays, people prefer making idlis from Semolina (Rava) as they also taste unique and delicious.
A common practice is to eat idlis with coconut chutney. However, having them with the traditional South Indian sambar gives a special experience to the food lovers. Some people prefer having it with both chutney and sambar.
Idlis are light to digest and are ideal breakfast snack as well. This dish has become so popular that even people living in northern, eastern and western parts of India enjoy having it with their friends and family.
The sambar nourishes you with plenty of minerals and vitamins whereas the idli revitalizes you with carbohydrates and proteins. Also, idlis are not as heavy as rice or roti which makes it an ideal food for those who are on a diet. Since the batter is fermented before using, the nutrients get directly absorbed in the body. Also, you will hardly feel heavy or lazy after eating Idli Sambar.
Idli Sambar is a complete food in itself as it contains all the essential nutrients, minerals and vitamins that are essential for your overall health. Different vegetables like beans, carrot, drumstick, etc. present in the sambar provide enough fiber that aides your digestive health. Moreover, idlis are steamed and sambar contains very little content of oil which makes it perfect for your cardiovascular health too.
Do not ferment the batter for too long as it might add a tangy taste to the idlis. However, some people like to have tangy idlis as well. Idli Sambar can be carried in lunch boxes or can even be packed for trips and tours as its taste and freshness can be retained for a long time.
Idli Sambar Recipe
Ingredients for Idli Sambar
- 1/2 tsp Turmeric Powder
- 1 tsp Sambar Powder
- 1 tsp Masoor Dal
- 1 tsp Toor Dal
- 1 no Drumstick cut into 1/2 inch pieces
- 1 no Tomato chopped
- 2 nos Onions finely chopped
- 1 tbsp Yellow Pumpkin chopped
- 1 tbsp Beans chopped
- 1 tbsp Carrot chopped
- 2 tsp Coriander Leaves finely chopped
- 1 cup Tamarind Extract
- as per taste Salt
- as required Oil
- 1 tsp Bengal Gram Dal
- 1/2 tsp Urad Dal
- 1/2 tsp Cumin Seeds
- 2 tsp Coriander Seeds
- 2 tsp Coconut grated
- 2 nos Dry Red Chillies
- 1/2 tsp Fenugreek Seeds
- 1 tsp Mustard Seeds
How to make Idli Sambar
- Heat little oil in a frying pan.
- Fry the ingredients to grind for 45 seconds.
- Grind to a fine powder and keep aside.
- Boil the masoor dal and toor dal together.
- Transfer the tamarind extract to a pan over medium flame.
- Add salt, turmeric powder, sambar powder and mix well.
- Heat little oil in a frying pan.
- Saute the onions, tomatoes, beans, pumpkin and carrot for 2 to 3 minutes.
- Add to the tamarind extract and bring to a boil.
- Add the ground masala and cooked dals.
- Stir well and simmer for 3 to 4 minutes.
- Fry the tempering ingredients in little oil and add to the sambar.
- Garnish with coriander leaves.
Excellent recipe, give image ple.
how a sambhar can be made without sambhar masala & tamarind water.
also moong dal is added which is not reqd…what kind of SAmbhar is dis??????? surely not a south indian one…
yummy…………… very delicious
Very poor explanation. Without tamarind water how can you make sambar. Thoor dal to be pressure cooked and then added. It is not the way to make sambar. I request the website people to screen the recipe before putting onto the website.
hey its not that every sambar should be added tamarind water.. The unique taste of this idly sambar is that, it is made without tamarind water.
The rich taste and flavour is created by the other spices which we usually do not add in the normal sambar..
excellent taste thanks for giving this method
It is really delicious , Thanks
It is really delicious, Thanks