Friday, May 7, 2010

Sambar for Idli

While eating idli in sambar, we, at home, prefer not to be interfered by the big vegetable chunks which we generally use while cooking sambar.  When preparing sambar for idli, I use the following method which all my family members enjoy.

What I used:

Toor dal (Kandi pappu) : 1 cup
Onion : 1/2 (cut lengthwise)
Tomatoes :1
Carrot : 1 medium sized (cut into big chunks)
Tamarind : 2 lemon sized (soak and extract the juice)
Salt : as required
Ginger garlic paste : 1 tbsp
Turmeric powder : 1/4 tsp
Dhania powder : 1 tsp
Pepper powder : 1/2 tsp
777 brand sambar powder : 2 to 3 tbsp
Red chilli powder : 2 to 3 tbsp
Fresh shredded coconut : 2 tbsp
Chopped coriander : 2 tbsp
Oil : 2 tbsp
Urad dal : 1 tsp
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Red chillies : 2 (broken into 1" pieces)
Hing (asafoetida) : a big pinch

And, of course, idli to eat with

How I did:
  • Wash the toor dal and pressure cook along with tomatoes and carrot chunks in a cooker with double the quantity of water.
  • When cooled, grind them in a mixer grinder till smooth.
  • Heat oil in a big heavy bottomed saucepan on medium high, add hing, mustard seeds, cumin seeds, urad dal and red chilli pieces.
  • When mustard splutter add onion slices and ginger garlic paste.
  • Saute till onions are light golden brown and add the pureed toor dal paste.
  • Add tamarind paste and sufficient water to make the sambar thinner. 
  • When it comes to a boil add all the powders (dhania powder, sambar powder, pepper powder, red chilli powder, turmeric powder, coconut and salt).
  • Let it boil for 5 to 7 minutes and adjust the salt and spices if needed.
  • Transfer to a serving bowl and garnish with chopped coriander.
  • Serve with Idli or dosa.  Make this sambar in larger quantity and freeze for future use.  Consume within two months if frozen.

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