Kanchipuram Idli With Mixed Vegetable Sambar

Ingredients

• 3 cups Fermented Idli Batter
• 0.5 cup Toor Dal (Pigeon Peas)
• 1.5 cups Mixed Vegetables (Carrot, Beans, Drumstick)
• 2 tablespoons Ghee
• 1 tablespoon Black Peppercorns and Cumin Seeds (Crushed)
• 0.5 teaspoon Dry Ginger Powder (Sukku)
• 2 tablespoons Sambar Powder
• 1 tablespoon Tamarind Paste
• 1 teaspoon Curry Leaves and Mustard Seeds
• 0.25 teaspoon Asafoetida (Hing)

Instructions

1. 1

   Prepare the Idli tempering by heating ghee and sautéing crushed pepper, cumin, ginger powder, and curry leaves.

2. 2

   Fold the tempered spices into the fermented idli batter gently without over-mixing.

3. 3

   Grease idli plates or traditional tumblers with ghee, pour the batter, and steam for 12-15 minutes until firm.

4. 4

   Pressure cook the toor dal with a pinch of turmeric until mushy, then mash it thoroughly.

5. 5

   In a separate pot, boil the mixed vegetables in water with tamarind paste, sambar powder, and salt until tender.

6. 6

   Add the mashed dal to the vegetable mixture and simmer for 5 minutes to thicken the sambar.

7. 7

   Prepare a final tempering of mustard seeds and hing in oil, then pour it over the hot sambar.

8. 8

   Serve the spiced Kanchipuram idlis warm with a generous ladle of the mixed vegetable sambar.