Idli with Sambar

Idli with Sambar

Ingredients for the Idli

  • For the sambar:
  • 1 cup – tur dal, washed and soaked
  • 3 cups – mixed vegetables of 1-inch size each (carrots, French beans, drumsticks, potatoes)
  • salt to taste
  • 1-1.5 inch – ball of black tamarind, seedless, soaked in 1 cup hot water
  • 1/2 tsp – haldi/turmeric powder
  • 1 tsp – red chilli powder
  • 4 tbsp – `sambar` masala
  • 1/2 tsp – hing/asafoetida
  • 1 – chopped ripe tomato
  • 1/2 tsp – mustard seeds
  • 1 sprig – curry leaves
  • 1/2 tsp – jeera/cumin seeds
  • 2-3 – dry red chillies
  • 1 tsp – coriander/dhaniya powder
  • salt to taste
  • 2-3 tbsp – ghee/oil
  • For the peanut chutney:
  • 1/2 cup – roasted peanuts
  • 1/2 cup – desiccated coconut
  • 1 – small onion
  • 1/4 tsp – peppercorns
  • 1/4 tsp – jeera/cumin
  • 1 small – red chilli
  • 1/2 tsp – mustard seeds
  • 2 sprigs – curry leaves
  • salt to taste
  • 2 tbsp – cooking oil

Making of Idli Sambar

  • For the sambar: Boil the dal, mixed vegetables, and tomatoes after adding salt in a pressure cooker with just enough water to cover them.
  • Cook up to 1 whistle on high flame.
  • Open the cooker and reduce the flame to simmer.
  • Add half (each) of the turmeric, red-chilli powder, asafoetida, and sambar powder.
  • Strain the tamarind pulp into this mixture. Allow to simmer.
  • In a pan, heat the oil and add mustard seeds.
  • When they splutter, reduce the flame and add the curry leaves, cumin, and red chilies.
  • Then add the remaining half of all the powders and the coriander powder.
  • Keep stirring, and add a little water to prevent burning at the base. Fry for 15 seconds.
  • Add this to the simmering curry and let it cook for 5 minutes.
  • For the peanut chutney:
  • Grind the nuts, onions, coconut, cumin, and pepper to a paste with some water.
  • In a pan, heat oil and add the rest of the chutney ingredients; fry well for a minute on medium heat.
  • Add the ground paste, 2 tablespoons at a time, and fry well.
  • Add salt to taste (even a pinch of sugar).

Please Note

You Can have the idli with three different chutneys as well, but it goes well with sambar, e.g Tomato, Mint & Coconut..

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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