Introduction:

Savoring the rich flavors of Indian cuisine is indeed a delightful experience, and when it comes to South Indian cuisine, idli sambar takes center stage. This classic combination of soft, fluffy idlis and aromatic sambar is a popular breakfast or snack that has won the hearts of millions. Whether you are a seasoned cook or a novice in the kitchen, this step-by-step guide will help you master the art of making authentic idli sambar at the comfort of your home.

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Ingredients for Idli:

1 cup idli rice (boiled rice)

1/4 cup urad dal

1/2 tsp fenugreek seeds

1/2 tsp salt

Water (for soaking and grinding)

Ingredients for Sambar:

1 cup toor dal (tur dal)

1 medium sized onion, finely chopped

2 tomatoes, chopped

1 small carrot, cut into pieces

1 small potato, cut into pieces

1 drumstick (optional), cut into 2-inch pieces
5-6 curry leaves

1/4 tsp turmeric powder

1 tbsp tamarind pulp

2-3 tbsp sambar powder (available in stores)

salt to taste)

2 tbsp vegetable oil

1/2 tsp mustard seeds

1/2 tsp cumin
a pinch of asafoetida

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Instruction:

1. Idli preparation:

• Wash idli rice and urad dal separately. Soak them in water along with fenugreek seeds for about 4-5 hours.
• Drain the water and grind the soaked rice and dal separately to make a smooth paste.
• Mix the batter together, add salt and let it ferment overnight (or around 8-10 hours).
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• Grease the idli molds with oil and pour batter into each mold and fill it about 3/4th of its capacity.
• Cook idlis in a steamer for 10-12 minutes or till a toothpick inserted in the center comes out clean.
• Once done, let them cool for a few minutes before removing them from the moulds.

1. Preparation of Sambar:

• Toor dal is cooked in 2 cups of water until it is mushy and tender. Well combine and set away.
• Heat the oil over medium heat in a deep-bottomed pan.
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• Add the cumin and mustard seeds. Add curry leaves and asafoetida when it begins to sputter.
• Cook the chopped onion until transparent after adding it.

Add the chopped tomatoes, stir, and simmer until mushy.

1. Salt, turmeric, and chopped veggies should all be added. Mix well, then heat for a brief time.
2. Add 3 cups of water and bring the mixture to a boil. Lower the flame and let the vegetables cook till they become soft.
3. Add tamarind pulp and sambar powder, and let the sambar cook for a few more minutes until all the flavors meld together.
4. Finally, add mashed toor dal and mix well. If more water is required, adjust the consistency by adding more.
5. Cook on low heat for an additional 5 minutes to allow the flavors to blend.

6. To serve:

• Serve hot, puffed idlis with a ladleful of hot sambar, coconut chutney or tomato chutney for an unforgettable South Indian feast.
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• Enjoy this traditional breakfast or snack with your loved ones, and relish the taste of a true Indian culinary gem!

Conclusion:

Idli Sambar is not just a dish; It is a celebration of flavors and a connection to the vibrant South Indian culture. By following this authentic recipe, you can bring the essence of India’s rich culinary heritage to your kitchen. The combination of soft, pillowy idlis and tangy, spicy sambar is sure to win hearts and leave your taste buds craving for more. So, gather your ingredients and embark on this delightful gastronomic journey to create a true masterpiece that your family and friends will ask you for seconds to look at!