Sambhar is the omnipresent, colourful stew of South India that is for several occasion. The ingredient mix and spices make it worthy for any event. It goes well with breakfast, lunch or dinner. Sambhar masala, the primary spice used in the curry, makes it unique. While it is available in the market, you can also make it at home. You can have idlis or dosas with sambhar.
Instant Rava idlis have almost replaced the traditional rice idlis. Rava idlis use dal and rice batter. And it is easier than you might think. Traditionally, idlis pair well with the spiced sambhar. Here’s a recipe for you to try and experience the authentic South Indian flavours:
For sambhar: Heat some oil in a pan. Add the tempering ingredients one after the other. Add the vegetables and saute for a minute. Now season with salt. Add ½ tsp turmeric and sambar powder and saute well. Add the tamarind water, followed by ¼ cup extra water. Allow the vegetables to cook.
See VideoFor Idli: Soak urad dal and grain rice separately for 4-5 hours. Grind these separately in a mixer grinder. Empty this batter in one big container and mix this with using your hand for 2-3 minutes and let this ferment overnight.
See VideoNext morning, mix the batter vigorously. Season this with salt. It is ready to use. Fill some water in the idli cooker and let it come to a boil. Grease the idli moulds with ghee. Fill in the moulds with the batter and add it to the idli cooker. Steam for 15-20 minutes on medium-high flame.
See VideoPressure cook the toor dal with one tomato with three cups of water in a cooker and keep aside. Once the vegetables are tender, add the cooked dal to this and adjust the seasoning according to taste.
See VideoAdd jaggery and curry leaves and give the sambhar a good boil for about 10 minutes. Garnish with coriander leaves. Sambar is ready.
See VideoPoke with a toothpick to check if the idlis are done. Take the mould out and let the steam settle for a few minutes. Dip a spoon in cold water to unmold the idlis. Steaming hot idlis are ready to be served with Hot Sambar.
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