Recipe of Sambar for Idli with Step by Steps Instructions and Pictures.
Sambar recipe is one of the most famous South Indian dishes that is found in almost all restaurants across India. Particularly Idli-Sambar is the mandatory breakfast that is served all over Tamil Nadu. Nowadays, Sambar has many variations in different places such as Adayar Sambar, Arya Bhavan Sambar and so on. But I have made the basic version of Sambar that is suitable for breakfast and lunch.
In this Sambar for idli recipe, I have used Toor dal (Thurvaram paruppu). But I have seen in many Youtube videos and Blogs, people using Moong Dal along with Toor dal. You can either use Toor dal or Moong Dal or maybe you can use both of them together. You will have a slight taste difference between both the dals.
Moreover, I have used few vegetables to add more nutritious such as carrots, potatoes, brinjals and drumsticks. Along with this, you can add any of the veggies of your choice like cucumber, white melon, bottle gourd or lady’s finger that are available in your kitchen.
To make this sambar for the idli recipe, only chopping the vegetables takes much more time than cooking. Once you are done with chopping the vegetables, then you are ready to go with Sambar. Furthermore, I have used homemade Sambar powder, but if you don’t have homemade sambar masala, you can use store-bought masala as well. So give a try to this Sambar recipe and let me know how it turns out for you.
- Pressure Cooker
- Tadka pan
NEEDED VEGETABLES FOR SAMBAR
- ¾ cup Boiled & Mashed Toor Dal
- 1 Lemon-sized Tamarind
- 10 nos. Shallots (Small Onions)
- 1 Potato
- 1 Carrot
- 1 Brinjal
- 1 Drumstick
- 1 Tomato
- 3 Green Chillies
- Handful of Coriander leaves
SPICE POWDERS FOR SAMBAR
- 2 tbsp Coriander Powder
- 2 tbsp Sambar Powder
- 1 tbsp Red Chilli Powder
- ½ tsp Turmeric Powder
- Pinch of Hing (Asafoetida)
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Fenugreek
- 1 sprig Curry Leaves
- 4 tbsp Cooking Oil
- 1 tbsp Ghee
TO MAKE SAMBAR
- In a pressure cooker, boil the toor dal and mash them. Keep it ready.
- Heat oil in a cooker and add shallots to it. Saute them until the shallots turn translucent.
- Add all the vegetables one by one except tomatoes. Saute them for few mins.
- Add tomatoes and saute them gently. Do not mash the tomatoes.
- Add tamarind water as per your sour taste and boil it for a min.
- Add mashed toor dal and mix them properly. Add a pinch of asafoetida. Let it boil for few mins.
- Then add all the spice powders and mix them evenly. Adjust the water level as per the consistency. Do not over-pour the water.
- Season it with salt and add coriander leaves. Boil for a min.
- Close the pressure cooker and leave it for 2 to 3 whistles.
- Once the pressure is released, open it gently and sprinkle some ghee.
TEMPERING THE SAMBAR
- Heat oil in a tadka pan and add mustard seeds. Let it sizzle.
- Then add cumin and fenugreek seeds. Once it is fried, add curry leaves.
- Pour the tempering ingredients over the sambar.
- Serve hot.
- If you have no vegetables, just cook with shallots alone.
- Along with the given vegetables, you can add cucumber, bottle gourd, Lady’s finger as well.
- If you are adding Lady’s Finger, saute them first as they produce gum like a liquid while cooking.
- Do not add salt while cooking dal as they might not be cooked well.
PICTURE REPRESENTATION FOR MAKING SAMBAR FOR IDLI RECIPE
In a pressure cooker, boil the toor dal. Mash them with a laddle. Keep all your ingredients ready.
Chop all your vegetables and keep them.
Heat oil in a cooker. Add shallots to it. Saute them until the shallots turn translucent.
Add all the vegetables one by one except tomatoes. Saute them for few mins.
Add tomatoes. Saute them gently. Do not mash the tomatoes.
Add tamarind water as per your sour taste. Boil it for a min.
Add mashed toor dal and mix them properly. Add a pinch of asafoetida. Let it boil for few mins.
Add all the spice powders. Mix them evenly. Adjust the water level as per the consistency. Do not over-pour the water.
Season it with salt. Add coriander leaves for a flavor. Boil for a min.
Close the pressure cooker. Leave it for 2 to 3 whistles. Once the pressure is released, open it gently. Sprinkle some ghee so that you will get nice aroma.
Heat oil in a tadka pan. Add mustard seeds. Let it sizzle. Next, add cumin and fenugreek seeds.
Once it is fried, add curry leaves.
Pour the tempering ingredients over the sambar.
Yummy Sambar is ready to serve hot.