Dear friends,
Idli and sambar are staple dishes in South Indian cuisine, commonly enjoyed for breakfast or as a snack.
**Idli**: Idli is a soft, fluffy steamed cake made from a fermented batter of rice and urad dal (black gram). The batter is poured into special molds and steamed until it becomes light and spongy. Idlis are typically white, round, and about 2-3 inches in diameter. They have a subtle, mildly tangy flavor from the fermentation process and a soft, melt-in-the-mouth texture.
**Sambar**: Sambar is a spicy, tangy, and flavorful lentil-based stew made with toor dal (pigeon peas), tamarind, and a variety of vegetables like carrots, potatoes, tomatoes, and drumsticks. It is seasoned with a blend of spices including mustard seeds, cumin, fenugreek, coriander, and turmeric, and often contains curry leaves and dried red chilies. Sambar has a soup-like consistency and is rich in flavor from the combination of spices, tamarind, and vegetables.
Together, idli and sambar create a balanced and nutritious meal. Idlis are typically served hot with sambar poured over them or on the side, along with coconut chutney and sometimes a spicy tomato or onion chutney. The mild taste of idlis pairs perfectly with the robust flavors of sambar, making it a beloved combination in South Indian households.
Ingredients For Idli:
•Urid dal 250g
•Idly rice 1 kg
•Fenugreek 1/2 tsp
•Salt to taste
Sambar Ingredients:
•Masoor dal 100g
•Moong dal 100g
•Sambar powder 2 tbsp
•Turmeric powder 1 1/2tsp
•Coriander powder 2 tbsp
•Asafoetida 1 tsp
•Mustard & urid dal 1tsp
•Fenugreek 1/2tsp
•Red dry chilli 3
•Tamarind 20g
•Oil 75 ml ( for all )
•Salt to taste
•Jaggery powder 1tsp
Sambar vegetable:
•Drum stick 1 no
•Carrots 2 nos
•White pamkin 150g
•Onion 2
•Tomato 2
•Curry leaves 1 stick
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