Idli Sambar is a comforting South Indian classic made by pressure-cooking thuvar dal and green gram dal until soft, then simmering them into a tangy, spiced tamarind base. Mustard is tempered in hot oil, followed by asafoetida, sambar onions, green chillies, and curry leaves, then tomatoes are sautéed in for body and sweetness. Sambar powder, turmeric, and salt are mixed in before adding tamarind water to boil briefly, then the cooked dals are stirred in and simmered again until well blended. Finish with fresh coriander leaves—and for a heartier version, toss in small pieces of potato and carrot along with the onions.
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 Recipe
Idli Sambar
This sambar recipe is specifically made for idli and dosai with dhal, onion and tomato.
6
servings5
minutes15
minutesIngredients
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.
I don’t know how to make sambar powder at home.
If you let me know.Tks.
Hi Vetriselvi,
I have posted two types of sambar podi (for bulk and for small quantity). Pl check the following links:
https://www.kamalascorner.com/2007/01/sambar-powder.html
https://www.kamalascorner.com/2008/04/sambar-powder-bulk.html
For for some Masala Powders, check this link: https://www.kamalascorner.com/category/masala-powders
Your’s idli sambar is very tasty. How to make pongal sambar. Whether this is similar as idli sambar
Hi Nalini Vijay,
Thank you for your feedback. Normally same idli sambar is served with Pongal also. However, Brinjal Gosthu will go well with Pongal. Check here for the recipe https://www.kamalascorner.com/2011/12/brinjal-gosthu.html
hi aunty
for idly sambar compulsory want to use green gram dhal….
Hi Lakshmi,
There is no compulsory to use green gram dhal. You can prepare it with thuvar dhal only. However adding green gram dhal will enhance the flavour of the sambar and give texture also.
Thank u aunty……
very nice recipe
Thank you Anu.
All recepies are good thank you
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