This sambar recipe is specifically made for idli and dosai with dhal, onion and tomato.
Idli
Difficulty: MediumA very common Tamilian breakfast dish that is served with chutney/sambar/milagai podi
Idli Sambar
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy
Servings
6
servingsPrep time
5
minutesCooking time
15
minutesThis sambar recipe is specifically made for idli and dosai with dhal, onion and tomato.
Ingredients
Thuvar dhal – ½ cup
Green gram dhal – ¼ cup
Tamarind – Big Gooseberry size
Sambar Powder – 2 teaspoons
Turmeric Powder – ¼ teaspoon
Sambar onion – 10 to 15 Nos
Tomato – 1 No
Green Chillies – 2 Nos
Curry leaves – few
Coriander leaves – for garnishing
Oil – 1 tablespoon
Mustard – ½ teaspoon
Asafoetida Powder – ¼ teaspoon
Salt – 1 teaspoon or as per taste
Directions
- Pressure cook both thuvar and green gram dhals together along with a pinch of turmeric powder till soft.
- Soak tamarind in water and squeeze out the juice with half cup water.
- Peel the skin from the sambar onion and cut it lengthwise into two or four, depending on its size.
- Chop tomato. Slit the green chillies lengthwise.
- In a kadai put the oil and when it is hot add mustard.
- When it splutters, add asafoetida powder, cut onion, slit green chillies, curry leaves and fry till the onion is transparent.
- Then add tomato and fry for a while. Add sambar powder, turmeric powder and salt. Mix well.
- Add tamarind water and close with lid. Allow to boil for one or two minutes.
- Then add the cooked dhal and stir well. Allow to boil again.
- Remove from stove and garnish with coriander leaves.
- Tips:
- You can also add one small potato and carrot cut into small pieces along with sambar onions.