Amma what for today this would be a question every girl and a boy have for their mother when the sun shine hit there bed.. and today my mother put me in the dead end with an answer Idli and sambar and with those lines of anger Brewing on my forehead asked what's so special about it first have it then let's talk.
Now it's a turn of my taste buds
There’s something magical about the fluffy, melt-in-the-mouth idlis dunked in piping hot, tangy sambar. This classic South Indian breakfast is more than just food — it’s a warm hug for your taste buds and a wholesome start to your day. Whether you’re a seasoned foodie or trying this combo for the first time, making idlis and sambar at home will fill your kitchen with irresistible aromas and your heart with joy. Let’s dive in!
Soft Idli Recipe
Ingredients:
- 2 cups rice (idli rice)
- 1 cup whole urad dal (black gram lentils)
- 1 tsp fenugreek seeds
- Salt, to taste
- Water, as needed
Method:
- Soak: Wash the rice and urad dal separately. Soak rice and fenugreek seeds together in water for 6 hours. Soak urad dal separately for 6 hours.
- Grind: Drain the urad dal and grind it into a smooth, fluffy batter adding little water at a time. Grind rice to a slightly coarse batter. Combine both batters in a large bowl.
- Ferment: Add salt, mix well, cover, and let it ferment overnight or 8–12 hours until it doubles in volume.
- Steam: Grease idli moulds and pour batter into each cavity. Steam for 10–12 minutes or until a toothpick comes out clean.
- Serve: Allow to cool for a minute, scoop out the idlis with a spoon. Serve hot! Tasty Sambar Recipe
Ingredients:
- 1 cup toor dal (pigeon pea lentils)
- 1 onion, chopped
- 1 tomato, chopped
- 1–2 carrots, drumsticks, or any veggies you like
- 2–3 tbsp sambar powder (store-bought or homemade)
- A lemon-sized ball of tamarind
- 1/2 tsp turmeric powder
- Salt, to taste
- Coriander leaves, for garnish
Tempering:
- 2 tsp oil or ghee
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1–2 dried red chillies
- A pinch of asafoetida (hing)
- A few curry leaves
Method:
- Cook Dal: Rinse toor dal well. Pressure cook with turmeric and enough water until soft. Mash well.
- Prepare Tamarind: Soak tamarind in warm water, extract juice, and keep aside.
- Boil Veggies: In a pot, add veggies, onions, tomatoes, salt, and some water. Boil until veggies are tender.
- Combine: Add mashed dal, sambar powder, and tamarind juice to the veggies. Simmer for 10–12 minutes until flavors combine. Add water to adjust the consistency.
- Temper: Heat oil/ghee in a small pan. Add mustard, cumin, red chillies, asafoetida, and curry leaves. Let them splutter.
- Finish: Pour the tempering over the sambar, mix well, and garnish with fresh coriander. Serve & Relish!
Plate up steaming hot idlis, pour generous ladles of sambar, and enjoy with a dollop of coconut chutney. Every bite is pure, comforting bliss!