Idli Sambar Recipe- Perfection to Restaurant style

Idli, Sambar, and Green Chutney form a quintessential South Indian breakfast that has won hearts worldwide. This wholesome meal is not only delicious but also packed with nutrition. Idli, a steamed rice cake, is soft and fluffy, while Sambar, a tangy lentil stew, complements it perfectly. The refreshing Green Chutney adds a burst of flavor, making the trio an irresistible combination.

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Ingredients for Idli Sambar Chutney

For Idli

• 3 bowl rice
• 1 bowl urad dal (split black gram)
• 1 bowl flattened rice
• Salt to taste

For Sambar

• 1 bowl toor dal (split pigeon peas)
• 1/2 bowl moong dal (split green gram beans)
• 250 gms kaddu (pumpkin)
• 2-3 onion, chopped
• 1-2 tomato, chopped
• 1 carrot, diced
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 teaspoon red chili powder
• 2 teaspoon cumin seed powder
• 1 sprig curry leaves
• 2 tsp turmeric powder
• 1/2 teaspoon asafoetida (hing)
• 2 teaspoon sambar masala
• Salt to taste
• Oil for cooking
• Fresh coriander leaves for garnish

For Green Chutney

• 1/2 bowl fresh coriander leaves
• 1-2 green chilies
• Few garlic cloves
• Few curry leaves
• 1 bowl chopped coconut
• Salt to taste
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon asafoetida (hing)

Step-by-Step Recipe

Idli

1. Soaking: Wash and soak the rice and urad dal separately for 8-10 hours.
2. Grinding: Grind the urad dal to a smooth batter. Grind the rice to a slightly coarse batter along with wet flattened rice. Mix both batters together, adding salt to taste.
3. Fermenting: Allow the batter to ferment overnight or for 8-12 hours in a warm place until it doubles in volume.
4. Steaming: Grease idli molds and pour the batter into them. Steam for 10-15 minutes or until a toothpick inserted comes out clean.

Sambar

1. Cooking Dal: Wash and cook the toor dal, moong dal, pumpkin, carrot with turmeric powder, hing, some oil and water until soft. You can cook it in a pressure cooker for 5 whistles. Mash it and set aside.
2. Sautéing: Heat oil in a pot or wok, add mustard seeds, cumin seeds and curry leaves. Add chopped onions and sauté until golden.
3. Adding Tomatoes: Add tomatoes. Cook until the tomatoes are tender.
4. Simmering: Add red chili powder, turmeric powder, cumin seed powder, sambar masala, salt, and the cooked dal vegetable mixture. Simmer for 10-15 minutes. Garnish with fresh coriander leaves.

Green Chutney

1. Blending: Combine coriander leaves, green chilies, garlic, chopped coconut, salt, and curry leaves in a blender.
2. Grinding: Blend until smooth, adding a little water if needed to achieve desired consistency.
3. Tempering: Heat some oil in a small pan. Once hot add mustard seeds, cumin seeds, hing and curry leaves. pour it on a blended mixture.

Tips for Perfect Idli Sambar

• Ensure the batter for idli is well-fermented for soft and fluffy idlis.
• Adjust the consistency of the sambar to your preference by adding more or less water.
• Use fresh ingredients for the green chutney to retain its vibrant color and flavor.

Serving Suggestions

Serve the idlis hot with a generous ladle of sambar and a side of green chutney. This meal can be accompanied by coconut chutney and a cup of strong South Indian filter coffee for an authentic experience.

Common Mistakes to Avoid

• Idli Batter: Over-fermenting the batter can lead to a sour taste.
• Sambar Consistency: Avoid making the sambar too thick or too watery.
• Green Chutney: Use fresh herbs to prevent the chutney from turning bitter.

History and Origin

Idli, Sambar, and Green Chutney have ancient roots in South India, particularly in Tamil Nadu. The earliest mentions of idli date back to 920 AD. Sambar is believed to have been created in the kitchens of the Maratha rulers of Tanjore.

Health Benefits of Idli Sambar

• Idli: Low in calories, high in carbohydrates, and easy to digest.
• Sambar: Rich in protein, vitamins, and minerals due to the variety of vegetables and lentils.
• Green Chutney: Packed with antioxidants, aids digestion, and boosts immunity.

Variations

• Idli: Rava idli, ragi idli, and stuffed idli.
• Sambar: Variations include Arachuvitta Sambar (with ground coconut and spices) and Murungakkai Sambar (drumstick sambar).
• Chutney: Coconut chutney, tomato chutney, and peanut chutney.

Regional Cuisines

Different regions in South India have their own versions of idli, sambar, and chutney. Karnataka’s idli is typically paired with coconut chutney, while Andhra Pradesh is known for its spicy variations of sambar.

Frequently Asked Questions (FAQs)

1. How long can idli batter be stored?
   • Idli batter can be stored in the refrigerator for up to a week.
2. Can I use store-bought sambar powder?
   • Yes, store-bought sambar powder is a convenient alternative to homemade.
3. How can I make green chutney spicier?
   • Add more green chilies to increase the spiciness of the chutney.

Enjoy preparing and relishing this delightful South Indian Idli Sambar Chutney, and bring a taste of tradition and health to your table!

You may also be interested in knowing more about Idli Sambar.

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