Indulge in the delightful flavors of South India with this authentic recipe for soft, fluffy Idli paired with a vibrant, spicy Sambar. This classic breakfast combination is a testament to the region's culinary heritage, offering a perfect balance of textures and tastes. The subtly fermented idlis, steamed to perfection, provide a gentle counterpoint to the rich, tangy sambar, a lentil-based stew brimming with aromatic spices and vegetables. This dish is not only incredibly flavorful but also surprisingly easy to prepare, making it a perfect choice for both novice cooks and seasoned chefs alike.
From the careful preparation of the idli batter to the simmering perfection of the sambar, each step contributes to the overall culinary masterpiece. This recipe unveils the secrets to achieving that perfect soft idli and a sambar that's bursting with authentic South Indian spices. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions and create a delicious breakfast experience.
Tools Needed
- Pressure cooker
- Pan
- Idli mold
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Spicy Sambar
- Cook arhar dal with water, turmeric, and salt in a pressure cooker until 2-3 whistles.
- Boil chopped vegetables (bottle gourd, potatoes, carrots, or your choice) until slightly soft (approx. 10 minutes).
- Heat oil in a pan, add mustard and cumin seeds, then sliced onion until light golden.
- Add chopped tomatoes and fry until soft.
- Add turmeric, red chili powder, coriander powder, and salt to the seasoning; fry until oil separates.
- Add the cooked arhar dal to the seasoning and mix well.
- Add the boiled vegetables and their water to the dal mixture.
- Add sambar masala, tamarind water, and jaggery. Cook until boiling.
- Heat oil, add dried red chilies, asafoetida, curry leaves, red chili powder, and sambar masala. Pour over the sambar.
Step 2. Make the Soft Idli Batter
- Soak idli rice, urad dal, and fenugreek seeds for 3-4 hours. Grind into a smooth batter and ferment for 10-12 hours.
Step 3. Steam the Idlis
- Add salt to the batter. Grease idli molds with oil, pour batter, and steam for 10-12 minutes.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Adding jaggery gives the sambar a hotel-style taste.
- The water from the boiled vegetables adds flavor to the sambar.
Nutrition
- N/A
FAQs
1. How can I make my idlis extra soft?
Use good quality idli rice and urad dal, ferment the batter thoroughly (ideally overnight), and steam the idlis on medium heat for adequate time, ensuring even steaming.
2. What can I do if my sambar is too thick or too thin?
Too thick? Add a little water and simmer. Too thin? Simmer uncovered for a while to reduce the liquid. Adjust consistency to your liking.
3. Can I make the idli batter and sambar ahead of time?
Yes! The idli batter can be fermented overnight or even for a longer period (in the refrigerator). The sambar can also be made a day in advance and reheated before serving. The flavors will deepen.
Enjoy the delightful combination of soft, pillowy idlis and a flavorful, spicy sambar – a true taste of South India. This recipe is a perfect starting point for exploring the diverse and delicious world of South Indian cuisine. Now, go forth and savor this authentic breakfast delight!