Kanchipuram Idli With Mixed Vegetable Sambar
A traditional South Indian spiced idli steamed with pepper and cumin, served alongside a hearty lentil and vegetable stew.
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Ingredients
- 3 cups Fermented Idli Batter
- 1/2 cup Toor Dal (Pigeon Peas)
- 1 1/2 cups Mixed Vegetables (Carrot, Beans, Drumstick)
- 2 tablespoons Ghee
- 1 tablespoon Black Peppercorns and Cumin Seeds (Crushed)
- 1/2 teaspoon Dry Ginger Powder (Sukku)
- 2 tablespoons Sambar Powder
- 1 tablespoon Tamarind Paste
- 1 teaspoon Curry Leaves and Mustard Seeds
- 1/4 teaspoon Asafoetida (Hing)
Instructions
- 1
Prepare the Idli tempering by heating ghee and sautéing crushed pepper, cumin, ginger powder, and curry leaves.
- 2
Fold the tempered spices into the fermented idli batter gently without over-mixing.
- 3
Grease idli plates or traditional tumblers with ghee, pour the batter, and steam for 12-15 minutes until firm.
- 4
Pressure cook the toor dal with a pinch of turmeric until mushy, then mash it thoroughly.
- 5
In a separate pot, boil the mixed vegetables in water with tamarind paste, sambar powder, and salt until tender.
- 6
Add the mashed dal to the vegetable mixture and simmer for 5 minutes to thicken the sambar.
- 7
Prepare a final tempering of mustard seeds and hing in oil, then pour it over the hot sambar.
- 8
Serve the spiced Kanchipuram idlis warm with a generous ladle of the mixed vegetable sambar.
Nutrition per Serving
345
Calories
12g
Protein
58g
Carbs
8g
Fat
9g
Fiber
4g
Sugar
620mg
Sodium
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