Kerala Idli Sambar
One of the most popular idli sambar recipes, enjoyed almost everywhere in the country — a combination of different dals and vegetables that can be eaten with rice, roti, paratha, dosa or even idli. Perfect for breakfast, lunch, and dinner, and easy for a novice cook.
Ingredients
- For sambar: 1 cup arhar dal
- 1 small onion, thin sliced
- 1 to 2 pinch hing
- 8 to 10 lady finger
- 5 to 7 brinjals
- 2 small-sized tomatoes
- A handful of curry leaves
- Turmeric powder, to taste
- 1/2 cup tamarind pulp (soaked in hot water)
- 2 tbsp jaggery powder
- 2.5–3 cups water
- Salt to taste
- For tempering: 2 tbsp cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad seeds
- A handful of curry leaves
- 2 to 3 dry red chilies
Method
- 1
Pressure cook the arhar dal till soft and completely cooked.
- 2
Heat oil and add hing and curry leaves; let both splatter. Add onion, ladyfinger, brinjal, and tomatoes in that order and let them fry.
- 3
Add turmeric and salt, cover and let fry. Add the sambar masala powder; keep frying till the raw smell of masala goes away.
- 4
Add tamarind pulp and jaggery powder; cook for another 3-5 minutes.
- 5
Add the cooked dal, cover, and let it cook for 8-10 minutes, adjusting water for consistency.
- 6
For tempering, heat oil, add mustard seeds, urad dal, hing, and curry leaves; let them splatter for a few seconds.
- 7
Transfer the tempering into the sambar and let the aromas dissolve for 5-7 minutes.
