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

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

For Idly: - 1/2 cup idly rice (parboiled rice) - 1/4 cup urad dal (split black gram) - 1/4 tsp fenugreek seeds - Salt to taste - Water as needed For Sambar: - 1/4 cup toor dal (pigeon peas) - 1 cup mixed vegetables (carrot, drumstick, pumpkin, etc.) - 1 small tomato, chopped - 1 tbsp tamarind paste - 1 tsp mustard seeds - 1/2 tsp cumin seeds - 1/2 tsp turmeric powder - 1 tbsp sambar powder - 1 dried red chili - A few curry leaves - 1 tbsp oil - Salt to taste - Fresh coriander leaves for garnish