Traditional Idli Sambar
A classic South Indian lentil-based vegetable stew flavored with a unique spice blend and tamarind, served as the perfect accompaniment to fluffy steamed rice cakes.
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Ingredients
- 1/2 cup Toor Dal (Pigeon Peas)
- 1 1/2 cups Mixed Vegetables (Drumstick, Carrot, Pumpkin)
- 1 tablespoon Tamarind Paste
- 2 tablespoons Sambar Powder
- 1/4 teaspoon Turmeric Powder
- 10 pieces Small Onions (Shallots)
- 1 teaspoon Mustard Seeds
- 1 pinch Asafoetida (Hing)
- 2 sprigs Curry Leaves
- 2 pieces Dried Red Chilies
- 1 tablespoon Ghee or Oil
- 1 teaspoon Salt
Instructions
- 1
Rinse the toor dal and pressure cook with 1.5 cups of water and turmeric until soft and mushy.
- 2
Soak tamarind in half a cup of warm water, extract the juice, and discard the pulp.
- 3
In a large pot, cook the chopped vegetables and shallots in 1 cup of water until they are fork-tender.
- 4
Add the tamarind extract, sambar powder, and salt to the cooked vegetables; simmer for 5-7 minutes until the raw smell of tamarind disappears.
- 5
Mash the cooked dal thoroughly and add it to the vegetable pot, adjusting the consistency with water if needed.
- 6
Bring the mixture to a gentle boil, then lower the heat to a simmer.
- 7
In a small pan, heat ghee and add mustard seeds, dried red chilies, curry leaves, and asafoetida for the tempering.
- 8
Once the mustard seeds crackle, pour the tempering over the sambar, cover immediately, and serve hot with idlis.
Nutrition per Serving
180
Calories
9g
Protein
28g
Carbs
4g
Fat
7g
Fiber
4g
Sugar
580mg
Sodium
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