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Idli with Sambar
Created by: Howcan Team
Ingredients
- 2 cups of idli rice
- 1/2 cup of urad dal (split black gram)
- 1 teaspoon of fenugreek seeds
- Salt to taste
- Water as needed
- 1 tablespoon of oil
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- A pinch of asafoetida (hing)
- 10-12 curry leaves
- 2-3 dried red chilies
- 1 onion, finely chopped
- 1 tomato, chopped
- 1/2 cup of mixed vegetables (carrot, potato, drumstick, etc.)
- 1/4 cup of toor dal (split pigeon peas)
- 1/2 teaspoon of turmeric powder
- 2 tablespoons of sambar powder
- 1 tablespoon of tamarind paste
- 2 cups of water
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- To prepare the idli batter, rinse 2 cups of idli rice and 1/2 cup of urad dal (split black gram) along with 1 teaspoon of fenugreek seeds. Soak them in water for 4-6 hours. Grind the soaked rice and dal to a smooth batter, adding water as needed. Add salt to taste and allow the batter to ferment overnight.
- After the batter has fermented, grease the idli molds with oil and pour the batter into each mold. Steam the idlis for 10-12 minutes until they are cooked through and fluffy.
- For the sambar, heat 1 tablespoon of oil in a pan and add 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, a pinch of asafoetida (hing), 10-12 curry leaves, and 2-3 dried red chilies. Sauté until the seeds crackle.
- Add 1 finely chopped onion and sauté until it turns translucent. Then, add 1 chopped tomato and 1/2 cup of mixed vegetables along with 1/4 cup of toor dal (split pigeon peas), 1/2 teaspoon of turmeric powder, 2 tablespoons of sambar powder, and salt to taste. Mix well.
- Pour in 2 cups of water and 1 tablespoon of tamarind paste. Stir and bring the sambar to a boil. Simmer for 15-20 minutes until the vegetables and dal are cooked through and the flavors have melded together.
- Garnish the sambar with fresh coriander leaves and serve hot with the idlis.
Idli, a popular South Indian steamed rice cake, has a rich history dating back to the 10th century. Originating in present-day Indonesia, it made its way to India with Hindu traders. The dish gained popularity in the southern regions of India, particularly in Tamil Nadu and Karnataka. Idli is traditionally made by fermenting a batter of ground rice and lentils, then steaming it to perfection. It is often served with sambar, a flavorful lentil-based vegetable stew. The best version of this dish can be found in the bustling streets of Chennai, where expert chefs skillfully prepare soft and fluffy idlis paired with aromatic sambar. The key to perfecting idli lies in the fermentation process, which gives it a tangy flavor and airy texture. While the traditional method involves using a stone grinder to prepare the batter, modern variations utilize blenders for convenience. Whether enjoyed for breakfast or as a light meal, idli with sambar continues to be a beloved dish, celebrated for its simplicity and delightful flavors.
500 min
4 servings
250 calories
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