Idli Sambar

Ingredients

• 2 cups rice
• 1 cup urad dal
• 1/2 cup toor dal
• 1 tsp tamarind paste
• Mixed vegetables (carrot, beans, potato)
• 1 tsp sambar powder
• 1 tsp turmeric
• 1 tsp mustard seeds
• Curry leaves
• Asafoetida
• Salt to taste

Instructions

1. 1

   Wash and soak 2 cups rice and 1 cup urad dal separately for 4-6 hours. Drain and grind the urad dal to a smooth, fluffy batter, then grind the rice to a slightly coarse paste. Combine, add 1 tsp salt, mix well, and ferment overnight (8-10 hours) until doubled.

2. 2

   Lightly grease idli molds with oil. Pour a ladle of fermented batter into each mold. Steam in an idli cooker for 12 minutes. A toothpick should come out clean. Rest for 2 minutes, then unmold with a spoon.

3. 3

   For the sambar: pressure cook 1/2 cup toor dal with 1/2 tsp turmeric and 2 cups water for 3 whistles until soft. Mash well.

4. 4

   Soak 1 tbsp tamarind in hot water and extract the pulp. In a pot, combine the tamarind pulp, 1 cup chopped mixed vegetables (carrot, beans, potato), 1 tsp sambar powder, and salt. Boil for 10 minutes until vegetables are tender.

5. 5

   Add the mashed dal and 1 cup water. Simmer for 5 minutes. In a small pan, heat 2 tsp oil and temper 1 tsp mustard seeds, curry leaves, and a pinch of asafoetida. Pour this over the sambar.

6. 6

   Serve the hot, fluffy idlis with steaming sambar and a dollop of coconut chutney. Best enjoyed for breakfast.

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