Certainly! Here’s a recipe for idli sambar, a popular South Indian dish that is typically served with idlis:



For Idlis:👇

2 cups idli batter (You can either make it at home or use store-bought batter)

For Sambar:

1 cup toor dal (split pigeon peas)

2 cups mixed vegetables (carrots, beans, potatoes, drumsticks, etc.), chopped

1 small onion, finely chopped

2 tomatoes, finely chopped

2 green chilies, slit

1 tablespoon sambar powder (available at Indian grocery stores)

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder (optional, for additional heat)

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

A pinch of asafoetida (hing)

A few curry leaves

2 tablespoons oil

Salt to taste

Fresh coriander leaves for garnishing

For Tempering:

2 teaspoons oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

A few curry leaves


For Idlis:

Grease the idli molds with oil or ghee to prevent sticking.

Pour the idli batter into the molds, filling them about three-fourths full.

Steam the idlis in an idli steamer or a regular steamer for about 10-12 minutes or until a toothpick inserted into the idlis comes out clean.

Once the idlis are cooked, remove them from the steamer and let them cool slightly. Then, gently remove the idlis from the molds using a spoon or knife. Keep them aside.

For Sambar:

Rinse the toor dal (split pigeon peas) thoroughly and pressure cook it with 2 cups of water until soft and mushy.In a separate pot, heat 2 tablespoons of oil. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and curry leaves.Add the chopped onions and sauté until they turn translucent.Add the chopped tomatoes and green chilies. Cook until the tomatoes become soft and mushy.Add the mixed vegetables, turmeric powder, red chili powder (if using), and salt. Mix well.Add the sambar powder and mix until the vegetables are coated evenly.Add water (around 3-4 cups) and bring the mixture to a boil. Reduce the heat and let it simmer until the vegetables are cooked through.Once the vegetables are cooked, add the cooked toor dal (pigeon peas) and mix well. Simmer for a few more minutes to allow the flavors to meld together. Adjust the consistency by adding more water if needed. Taste and adjust salt and spices according to your preference.In a small pan, heat 2 teaspoons of oil for tempering. Add mustard seeds and let them splutter. Then, add cumin seeds and curry leaves. Fry for a few seconds until fragrant.Pour the tempering over the sambar and mix well.Garnish with fresh coriander leaves.To serve:Place a couple of idlis in a serving plate or bowl. Pour the sambar generously over the idlis. You can also serve coconut chutney, tomato chutney, or any other accompaniments along with idli sambar. Enjoy the delicious idli sambar while it’s hot!

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