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Idli Sambar combines two traditional South Indian delicacies into a harmonious dance of textures and flavors. Fluffy, soft idlis, made from fermented rice and lentil batter, pair perfectly with a vibrant, spicy, and tangy sambar that brings depth and warmth in every bite. This ultimate comfort food is not only irresistible but also exceptionally healthy, offering a great start to your day or a comforting meal anytime.
Rinse and soak the rice and urad dal separately for 4-6 hours. Add a teaspoon of fenugreek seeds to the dal.
Grind the soaked urad dal first to a fine paste using minimal water, then grind the rice coarsely.
Mix both batters, add salt, and let it ferment overnight (8-10 hours) until it doubles in volume.
Grease idli molds, pour batter in, and steam for 10-15 minutes until fluffy and cooked through.
For the sambar, rinse and pressure cook the tur dal with water until soft and mushy.
In a pot, heat oil and add mustard seeds, dried red chilies, and curry leaves to temper.
Add chopped onions, garlic, tomatoes, mixed vegetables, and sauté until they soften.
Stir in the tamarind pulp, sambar powder, and cook with a bit of water until the vegetables are tender.
Mix in the cooked dal, add the necessary water for desired consistency, and bring it to a simmer. Adjust salt to taste.
Serve hot, with idlis, letting the flavors of sambar soak into the fluffy idlis for the best experience.
