HOW TO MAKE IDLI SAMBAR (TIFFIN SAMBAR) It is a quick and easy Tiffin Sambar which accompaniments really good with South Indian Breakfasts, it is a flavourful and enjoyable Tiffin Sambar which can accompaniment with Idli, Dosa, Vada and most of the other tiffins.
Idli Sambar is basically a lentil-based soup with a blend of spices and vegetables. Almost each and everyone from south India craves for hot and spicy Idli Sambar combination for morning breakfast.
Its is made in many different ways but today we will learn very simple and quick method which is popular in south India with simple cooking vegetables like shallots, carrots beans, tomatoes, bottle guard and beans.
As it doesn’t require much time to prepare Idli Sambar, it can be made in the busy mornings as well.
The Idli Sambars taste and aroma depend upon Sambar Powder, which you can easily get a ready-made one or you can prepare your own Sambar Powder, I would prefer to make it homemade as you can do any kind of changes according to your taste.
Always make sure you prepare your Sambar Powder one day prior and keep it ready, or whenever you are preparing the Sambar Powder to make it a little more extra and store it which you can use multiple times.
If you are storing the Sambar Powder make sure u store it in a dry container.
Now we will look into the step by step procedure how to make Idli Sambar or Tiffin Sambar. But before that let’s check out the ingredients first.
Ingredients used for preparing Idli Sambar Powder:
- Chana dal – 1 tablespoon
- Urad dal – 1 tablespoon
- Coriander seeds – 1 tablespoon
- Cumin – ½ teaspoon
- Fenugreek seeds – ½ teaspoon
- Dry red chillies – 3 to 4 chillies
Other ingredients for Idli Sambar
- Toor dal – 1 cup
- Tamarind – 100 grams
- Shallots – 14 no’s
- Carrots – 2 medium-sized
- Tomato – 2 medium-sized
- Bottle guard – 100 grams
- Beans – 6 beans
- Fresh coriander – half bunch
- Turmeric powder – a pinch
- Hing – a pinch
- Salt as necessary
- Water – 4 to 5 cups
- Hing – 1 pinch
- Jagger – ½ tablespoon
For Tempering (Tadka)
- Mustard seeds – ¾ teaspoon
- Fenugreek seeds 1 pinch
- Cumin – ¾ teaspoon
- Dry red chillies – 2 broken into half
- Curry leaves – 2 sprigs
How to make the recipe
Preparation for Idli Sambar
- First rinse the toor dal and pressure cook with adding 2 cups of water for at least 2 whistles or for 10 mins until the day is soft.
- Mash the cooked toor dal until soft texture.
- Now soak the tamarind in hot water for 10 mins, squeeze and extract the pulp in a bowl and keep it aside.
Making Idli Sambar Powder
- Place a frying pan on a medium flame and dry roast dry red chillies, Chana dal and urad dal once slight golden add coriander seeds and dry roast until deep golden with a nice aroma.
- Now sauté the fenugreek and cumin seeds until slight dark, remove them into a plate and cool them down.
- Now add all the dry roasted ingredients to a blending jar and make it a fine powder.
How to make Idli Sambar recipe
- Add mustard, cumin and fenugreek seeds to a pot with some oil to pop.
- Once they pop, add shallots, dry red chillies, curry leaves and Hing.
- When the curry leaves turn crispy add the vegetables (tomatoes, bottle guard, carrot, beans).
- Sauté the vegetables for 2 to 3 mins.
- Now sprinkle some salt, turmeric powder, Hing and Sambar Powder and sauté for few mins.
- Pour some water, add a bit of jaggery and cook the vegetables until soft.
- Once the vegetables are cooked to the soft add tamarind extract and mashed dal mixture.
- Stir well and bring it to boil.
- Once it is boiled and thickened, check the seasoning and add if any necessary, now add fresh coriander leaves and turn off the flames.
- Idli Sambar is ready to serve hot with Idli, Dosa, Vada etc.
Let me know in comments If you have tried it at Your home ?
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