Okay, so I was craving some good, old-fashioned South Indian comfort food the other day, and nothing hits the spot quite like idli sambar. It’s one of those dishes that just instantly makes you feel warm and fuzzy inside. I wanted to share how I make mine, because it’s honestly easier than you might think! Get ready for a flavorful and satisfying meal.
How to Make Idli Sambar
This recipe makes a delicious and comforting sambar, perfect for dipping your idlis. It’s packed with vegetables and spices, creating a beautiful depth of flavor. Here’s what you’ll need:
### Sambar Ingredients:
- 1 cup Toor Dal (split pigeon peas)
- 2 cups mixed vegetables (drumstick, okra, eggplant, pumpkin, carrots, onions – whatever you like!)
- 1 large onion, chopped
- 2 tomatoes, chopped
- 2 tbsp Sambar Powder (store-bought or homemade)
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder (optional, for extra heat)
- 1 tbsp Tamarind Paste (or soak a small ball of tamarind in water and extract the juice)
- 2 tbsp Vegetable Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Asafoetida (hing)
- A few sprigs of Curry Leaves
- 2-3 Dried Red Chilies, broken into pieces
- Salt to taste
- Fresh Cilantro, chopped (for garnish)
Sambar Instructions:
- Prepare the Dal: Wash the toor dal thoroughly and pressure cook it with 2 cups of water and a pinch of turmeric powder for about 3-4 whistles, or until soft and mushy. Mash the dal well with a spoon or whisk.
- Sauté the Vegetables: Heat oil in a large pot or deep pan. Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, and dried red chilies.
- Add Aromatics: Add curry leaves and sauté for a few seconds until fragrant. Then add the chopped onions and sauté until they turn light brown.
- Cook the Vegetables: Add the chopped tomatoes and cook until they soften and release their juices. Add all the mixed vegetables and sauté for a few minutes.
- Add Spices: Add sambar powder, turmeric powder, and red chili powder (if using). Sauté for a minute until fragrant.
- Combine and Simmer: Add the cooked and mashed dal to the pot. Pour in about 4-5 cups of water (or more, depending on your desired consistency). Add tamarind paste (or tamarind extract) and salt to taste.
- Simmer and Thicken: Bring the sambar to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the vegetables are cooked through and the sambar has thickened slightly. Stir occasionally to prevent sticking.
- Garnish and Serve: Garnish with fresh cilantro leaves. Serve hot with idlis, dosas, or rice.
Seriously, the aroma alone is enough to make your mouth water. The sambar is a wonderful balance of tangy, spicy, and savory flavors. The vegetables provide a nice texture, and the dal makes it hearty and satisfying. Enjoy!
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