Idli + Sambar

• Coriander leaves

  fresh, chopped

  10 g

• Cumin seeds

  5 ml

• Curry leaves

  fresh

  10 g

• Green chilli

  chopped

  1 pc

• Mustard seeds

  5 ml

• Oil

  for tempering

  20 ml

• Onion

  chopped

  1 pc

• Rice

  washed and soaked 4 hours

  200 g

• Salt

  10 g

• Sambar powder

  5 ml

• Tamarind pulp

  5 ml

• Tomato

  chopped

  1 pc

• Toor dal

  cooked

  150 g

• Urad dal

  washed and soaked 4 hours

  50 g

• Vegetables

  chopped (carrots, beans, drumsticks)

  100 g

• Water

  for adjusting batter

  50 ml

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Method

1. 1Soak 200 g idli rice and 50 g urad dal separately in 400 ml water each for 4 hours.
2. 2Drain both mixtures and grind them separately into smooth batters using a blender.
3. 3Mix the ground batters in a large bowl, add 10 g salt, and let ferment overnight at room temperature.
4. 4After fermentation, stir in 50 ml water to adjust consistency—batter should be pourable.
5. 5Lightly oil 6 idli moulds and fill each cavity halfway with batter.
6. 6Place the idli moulds in a steamer over boiling water and steam for 10 minutes.
7. 7Check doneness by gently pressing the top—idlis should spring back.
8. 8While idlis steam, prepare sambar: heat 20 ml oil in a large pot, add 1 tsp mustard seeds, 1 tsp cumin, and 10 curry leaves.
9. 9Add 1 chopped onion, 1 chopped tomato, and 1 finely chopped green chilli. Sauté until soft and fragrant.
10. 10Stir in 150 g cooked toor dal, 200 ml water, 1 tsp tamarind paste, and 10 g salt. Simmer for 8 minutes.
11. 11Add 100 g mixed vegetables (carrots, beans, drumsticks), 1 tsp sambar powder, and 10 g curry leaves.
12. 12Cook for 5 more minutes until vegetables are tender and sambar thickens.
13. 13Serve hot idlis with sambar, garnished with fresh coriander and a dollop of coconut chutney.