How to make Idli - Sambhar
Toor Dal – 1/2 cup Tomato – 2 small roughly chopped Carrot – 2 small roughly chopped Sambar powder – 1 heaped tsp Turmeric powder – 2 pinches Thin tamarind pulp – 1 tbsp Water – as required Ghee – 1 tsp Salt – to taste To Temper: Oil – 2 tsp Mustard Seeds – 1/2 tsp Split Urad Dal – 1/2 tsp Small Onion – 10 Hing – 1/4 tsp Curry Leaves – a sprig Fenugreek Seeds – 1/4 tsp Method:
Rinse dal and set aside.In a pressure cooker heat oil add tomato and carrot saute till tomatoes becomes mushy then add dal along with turmeric powder and salt.
Add water and pressure cook for 4 whistles in low medium flame. Allow pressure to release by itself.
Mash the dal well and heat it up.Make a paste with sambar powder and little water and add it to the boiling sambar.
Let it boil, add water to adjust the consistency if it becomes too thick.Let it boil for a good 5mins. Then add tamarind water.In a kadai – add the items listed under ‘to temper’ saute it for a minute.
Add it to sambar and let it boil for 5more minutes.Then garnish with coriander leaves , add a tsp of ghee and switch off.
In a serving plate place the idlis and pour hot sambar over the idlis so that they are nicely dunked inside.Garnish with coriander leaves and serve. Serve with hot idlis.