Idli sambar,recipe- very tasty, slightly sweet and tangy tiffin sambar specially made for soft idlis and other south Indian breakfasts
Course: Side Dish
1/8cuptoor dal/split pigeon peas
1/8cupmoong dal/gram dal
1/2green bell peppercubed
2large tomatoeschopped fine
1small marble sized tamarind
To make idli sambar powder
3-4dried red chilies
To make sambar powder
Dry roast and make a coarse powder of all the ingredients mentioned under"to roast and grind"
To make idli sambar
Pressure cook both dals until completely cooked and mushy.
Soak tamarind in water for 15 minutes and extract thin juice.
Chop all the vegetables.
Heat a pan and add 2-3 teaspoons oil. Temper with mustard and curry leaves.
Add shallots and saute well. Also Add tomatoes, capsicum and saute well.
Once the tomatoes turn mushy add tamarind juice and bring to a boil
Now add 2 cups water and let it boil too.
Next add cooked dal and continue to cook for 5 more minutes.
Then add roasted spice powder and mix well. Cook for few more minutes.
Add jaggery powder and simmer for few more minutes. Serve idli sambar hot with idlis.
1. Adding jaggery perfectly balances the taste, so do add it. 2. You can add 2 teaspoons grated coconut while grinding the spices. 3. Leave out tamarind and add 1 more tomato if you prefer. Adding tamarind will keep the sambar good for few more hours.