Idli Sambar

🛒 Ingredients

• Parboiled Rice 50 g · 175 kcal
• Urad Dal (Split Black Gram) 15 g · 53 kcal
• Fenugreek Seeds 1 g · 4 kcal
• Water 84 g · 0 kcal
• Toor Dal (Split Pigeon Peas) 25 g · 85 kcal
• Mixed Vegetables (e.g., drumstick, carrot, pumpkin, onion, tomato) 75 g · 23 kcal
• Tamarind Pulp 8 g · 19 kcal
• Sambar Powder 5 g · 15 kcal
• Vegetable Oil 5 g · 45 kcal
• Mustard Seeds 0 g · 2 kcal
• Curry Leaves 0 g · 0 kcal
• Asafoetida (Hing) 0 g · 0 kcal
• Dry Red Chillies 0 g · 0 kcal
• Jaggery (or brown sugar) 1 g · 5 kcal
• Water 80 g · 0 kcal

👨‍🍳 Instructions

1. Soak parboiled rice and fenugreek seeds together, and urad dal separately, for 4-6 hours.
2. Grind the soaked rice mixture and urad dal separately into a smooth, slightly coarse batter, adding water as needed. Combine them, add salt, and mix well.
3. Cover the idli batter and let it ferment in a warm place for 8-12 hours, or until it doubles in volume and becomes airy.
4. Lightly grease idli molds, pour in the fermented batter, and steam for 10-12 minutes until cooked through.
5. For Sambar, cook toor dal with mixed vegetables until tender; mash slightly.
6. Extract tamarind pulp by soaking a small piece in warm water, then straining.
7. In a separate pan, heat vegetable oil, add mustard seeds, dry red chillies, asafoetida, and curry leaves for tempering; let them splutter.
8. Add the tempering to the cooked dal and vegetables mixture, along with sambar powder, tamarind pulp, jaggery (if using), and remaining salt. Simmer for 10-15 minutes.
9. Serve the hot idlis immediately with the warm, aromatic sambar.