Idli sambar is a great combo. Idli goes only with sambar and coconut chutney. A typical South Indian breakfast. It won't go well with rice and is completely different from the rice one. Though I love both of them. Whenever I make idli for breakfast I prefer to make sambar.
Preparation Time: 10 mins
Cooking Time: 30 mins
Recipe Category: Soups
Recipe Cuisine: South Indian
Serves: 5 people
Preparation Time: 10 mins
Cooking Time: 30 mins
Recipe Category: Soups
Recipe Cuisine: South Indian
Serves: 5 people
Ingredients:
- Pigeon Peas/Toor Dal/Kandi Pappu - 1/2 cup or 2 laddles
- Onion - 1 small
- Tomato -1 small
- Tamarind - pebble sized
- Salt - to taste
- Sambar Masala - 1/2 cup
- Jaggery - 1 tsp
- Ghee - 1 tsp
For Tempering:
- Oil - 1 tbsp
- Mustard Seeds - 1 tsp
- Cumin Seeds -1 tsp
- Red Chillies - 2
- Curry Leaves - 5 to 7
For Sambar Masala:
Ingredients:
- Coriander Seeds - 1 tbsp
- Bengal Gram/Chana Dal - 1/2 tbsp
- Blacak Gram/Urad Dal - 1/2 tbsp
- Til - 1 tsp
- Cumin Seeds - 1 tsp
- Fenugreek Seeds - 1 tsp
- Grated Coconut - 1 tbsp
- Garlic Cloves - 5 to 7
- Red Chillies - 4
- Asafoetida - 1 tsp
Procedure for sambar masala:
- Heat 1 tsp of oil in a kadai. Roast all the above ingredients till the dals turn into light brown shade or till the aroma of it come out.
- Allow it cool and grind it to a fine paste.
Procedure for sambar:
- Pressure cook pigeon peas for three whistles.
- Slice onions and tomatoes vertically.
- Soak jaggery and tamarind in water separately.
- Heat oil in a thick bottomed vessel, add oil and add all the ingredients under 'For Tempering'.
- Once they start spluttering add onions and tomatoes.
- Add water, salt and turmeric powder. Allow them to cook.
- Once they are done, squeeze the juice out of soaked tamarind and add it.
- Allow this to boil for five minutes. Add cooked dal.
- Add sambar masala and jaggery water in it. Add ghee also and mix well and allow it to boil to maximum point.
- Serve idli sambar with hot idli.
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