Idli Sambar

idli_sambar

Idli Sambar is one of the most popular and beloved dishes in India. It is a traditional breakfast dish that is widely eaten across the country. Idli is a soft and fluffy steamed cake made from fermented batter and served with sambar, a spicy and tangy lentil soup. The combination of idli sambar is not only delicious but also nutritious, making it a perfect start to any day.

The origins of idli sambar can be traced back to South India, where it is a staple breakfast item. The dish is said to have been invented in Tamil Nadu, where idlis were traditionally made with a mix of rice and urad dal. As the dish became more popular, different regions in India started adapting it to suit their preferences. In some regions, idlis are made with semolina or ragi flour, while in others, they are made with a combination of black gram, parboiled rice, and fenugreek seeds.

Idli sambar is a complete meal by itself, providing a balanced diet of carbs, proteins, and vitamins. The idlis are made with fermented batter, which is easy to digest and provides a good source of carbohydrates. The sambar is made with pulses and vegetables, providing a good source of protein, fiber, and vitamins.

In India, idli sambar is usually eaten for breakfast, along with coconut chutney and filter coffee. The dish is so loved that it is also consumed as a snack or for lunch/dinner. In restaurants, this dish is served as a thali, which includes a variety of dishes such as dosa, vada, and pongal.

Making idli sambar at home is easy and requires only a few ingredients. To make the idli batter, you will need rice and urad dal, which need to be soaked separately for a few hours before being ground together into a smooth batter. The batter is then left to ferment overnight, resulting in soft and fluffy idlis. For the sambar, you will need to boil vegetables such as carrots, beans, and drumsticks along with lentils such as toor dal or moong dal. A combination of spices such as cumin, coriander, turmeric, and red chili powder is used to flavor the dish.

Idli sambar is not only delicious but also incredibly healthy. The dish is low in calories and fat, making it a perfect choice for those watching their weight. The fermented batter used to make idlis provides beneficial bacteria, which aids digestion and boosts immunity. The lentils used to make sambar provide a good source of plant-based protein, which is essential for maintaining overall health.

In conclusion, idli sambar is a perfect example of how traditional Indian food has transcended boundaries and become a global favorite. The dish’s simplicity, taste, and nutritional benefits make it a popular choice not just in India but in many other countries. Whether you’re a vegetarian or a non-vegetarian, a health enthusiast or a food lover, idli sambar is a dish that has something to offer everyone.

Ingredients:

For Idli:

1 cup urad dal 2 cups idli rice 1 tsp fenugreek seeds 1 tsp salt Water as required

For Sambar: 1 cup toor dal 2 cups water 2 cups mixed vegetables (carrots, tomatoes, eggplant, pumpkin, drumsticks, onions) 1 tsp tamarind pulp 1 tsp mustard seeds 1 tsp cumin seeds 1 tbsp oil 1 tsp turmeric powder 1 tsp red chilli powder 1 tbsp sambar powder Salt to taste 2 tbsp chopped coriander leaves

For Tempering: 1 tsp oil 1 tsp mustard seeds 5-6 curry leaves

Method:

For Idli:

  1. Wash the urad dal and idli rice separately a few times and soak them in water separately for at least 4 hours.
  2. Grind the urad dal finely with very little water to a smooth and fluffy batter.
  3. Grind the idli rice and fenugreek seeds coarsely with water.
  4. Mix both the batters together with salt and mix well.
  5. Cover and let the mixture ferment overnight in a warm place.
  6. Grease the idli moulds with oil and pour the batter into them.
  7. Steam the idlis in a steamer for 10-12 minutes.
  8. Once done, let the idlis cool down for a few minutes before removing them from the moulds.

For Sambar:

  1. Wash the toor dal and soak it in water for 30 minutes. Pressure cook the dal with 2 cups of water and turmeric powder for 3-4 whistles until it becomes soft.
  2. Mash the dal well with a spoon and keep aside.
  3. Heat oil in a pan and add mustard seeds, cumin seeds and curry leaves. Sauté for a few seconds.
  4. Add the mixed vegetables and sauté for a minute.
  5. Add the tamarind pulp, red chilli powder and sambar powder to the pan and mix well.
  6. Add the mashed dal and required amount of water to the pan, mix well and let it come to boil.
  7. Simmer on low heat until the vegetables are cooked and the sambar comes to a thick consistency.
  8. Garnish with chopped coriander leaves.

For Tempering:

  1. Heat oil in a small pan and add the mustard seeds and curry leaves.
  2. Let it splutter for a few seconds and pour it over the prepared sambar.

Serve the hot idlis with sambar and coconut chutney.