Classic Idly with Sambar

Soft, fluffy idlies served hot with a tangy and flavorful South Indian sambar, making a wholesome and comforting breakfast or snack.

Steps

1. Preparing Idly Batter:
2. Rinse idly rice and urad dal separately until water runs clear.
3. Soak rice and fenugreek seeds together, and urad dal separately for at least 6 hours.
4. Grind urad dal to a smooth, fluffy batter with water.
5. Grind rice to a slightly coarse batter.
6. Mix both batters along with salt; ferment overnight or 8-12 hours.
7. Making Idly:
8. Grease idly molds and pour the fermented batter into molds.
9. Steam idlies in an idly steamer or pressure cooker (without whistle) for 10-12 minutes.
10. Preparing Sambar:
11. Wash and pressure cook toor dal with turmeric and water until soft.
12. In a pot, heat oil; add mustard seeds, cumin seeds, dried red chili, and curry leaves.
13. Add chopped vegetables and tomatoes, sauté for 2 minutes.
14. Add cooked dal, tamarind paste, sambar powder, salt, and enough water.
15. Simmer until vegetables are tender and sambar thickens.
16. Garnish with fresh coriander leaves.
17. Serving:
18. Serve hot idlies with freshly made sambar.