Saturday, August 29, 2009

Idli Sambhar

South indian breakfast mainly consists of Idli, Dosai, pongal and vadais...
Don't we drool over it even if we have it every second day.
Steaming hot idlis served with piping hot sambhar is a must have.....


4 cups idli rice (ponni) available widely in tamil stores.
1.5 cups Urad dal
2 tsp Methis seeds (for the lovely aroma and flavour)
2 tsp soaked aval (for softer idlis)
1.5 cup Raw rice (for brown dosas)
I follow this ratio and this is taken from Ms.Mullai's website (
Soak all the ingredients for 5-6 hours and grind. Add 4 tsp Kallu uppu for the batter. It gives better taste. Keep for fermentation.

Make idlis with the fermented batter.

For Sambhar:
Arachu Vitta Sambar
Oil – 1 tsp
Mustard seeds – ½ tsp
Curry leaves - few
Quartered shallots or sliced red onions – ½ cup
Toor dal – ½ cup
Moong dal – 1 tbsp
Turmeric powder – 1+1 tsp
Tamarind paste – 2 tbsp
Cilantro – 2 tbsp, chopped
Spice mixture
Oil – 1 tsp
Coriander seeds – 2 tbsp
Chana dal – 1 ½ tbsp
Dried red chillies – 8
Raw rice – 1 tsp
Fenugreek seeds – ¼ tsp
Grated coconut – 2 tbsp
Red onions – 2 tbsp, chopped
Tomato – ¼ cup,chopped
Heat oil and roast coriander seeds through coconut and grind with onion and tomato to a smooth paste. Alternately, you can grind 2 tbsp of sambar powder (homemade or store-bought) with onion and tomato.
Pressure cook toor dal and moong dal until soft, with 1 tsp of turmeric powder.
In a sauce pan, heat oil, splutter mustard seeds and lightly sauté shallots or red onions with curry leaves. The onions should turn just soft, but still crunchy. Remove and set aside.
In the same pot, boil tamarind paste, salt and the remaining 1 tsp of turmeric powder with 2 cups of water. When tamarind doesn’t smell raw anymore, add the cooked dal, ground spice paste and a cup of water. Simmer for 5 minutes. Remove from heat, add sautéed onions and garnish with cilantro.

Serve hot

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