Spice Kitchen - Indian
Idli Sambar
Cuisine: South Indian
Yield / Serves: 2 liters
Sambar Powder
- 1 tbsp chana dal
- 1 tbsp coriander seeds
- ½ tbsp urad dal
- ½ tsp cumin/jeera
- ¼ tsp methi seeds
- 3 red chilies (adjust as needed)
- 2 tbsp. grated fresh coconut (optional)
other ingredients
- 150g toor dal
- 500 ml water to cook dal
- Lemon sized ball of tamarind
- Salt as needed
- 12 to 15 shallots/ equivalent onions
- green beans or okra
- 1 medium sized carrot
- 1 large ripe tomato
- ⅛ tsp turmeric
- handful of coriander leaves with stalks chopped
- 1200ml water (adjust depending on quality of dal)
tempering
- 2 sprigs curry leaves
- 1 red chili broken
- ¾ tsp cumin
- ¾ tsp mustard
- pinch of methi
- pinch of hing
Instructions
- Wash and pressure cook dal with 500 ml water for 2 whistles or until soft. Or cook in a pot until soft. Mash it and set aside. Mash everything together and set aside.
- Soak tamarind in little hot water, squeeze and extract the pulp. Keep this aside.
- Dry roast the ingredients for sambar powder as mentioned in the step by step instructions above. Cool them and powder.
- Add oil to a pot and heat up. allow cumin, mustard and methi to splutter. Add Red chilies, curry leaves and hing. When the leaves turn crisp, set aside half the tempering if you wish to add at the end.
- Add veggies and saute for 2 to 3 minutes. Add tomatoes and saute until soft.
- Add sambhar powder and saute for a minute without burning.
- Pour water and cook until the vegetables are soft cooked.
- Add filtered tamarind and dal. Stir and bring it to a boil.
- Add the rest of the tempering and coriander leaves. When it begins to bubble. Switch off.
- Serve hot with idli.