Sambar Recipe for Idli

sambar recipe for idli

how to make sambar for idli The sambar recipe for idli that follows enables you prepare sambar, which is almost necessary to eat idli. The aroma of sambar that wafts through the air while cooking and after, can make you crave for this cuisine. Use the sambar recipe for idli to prepare a great side-dish for idli.

Some prefer to use coconut chutney also to savor idli. Here are the steps on how to make coconut chutney.

Learn how to make idli.

Here is the recipe for thatte idli.

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Hibiscus juice is said to be good for the health. Here is the recipe for hibiscus juice.

Servings: 3-4


1. Toor dal 1/4 cup
2. Moong dal 1 teaspoon (optional)
3. Onion 1
4. Tomato 1

Medicinal Values of Tomatoes
health benefits of tomatoes

Tomatoes have many medicinal values
A number of research studies have found that tomatoes are good for the health.

Read the Health Benefits of Tomatoes in the blog for more info.
5. Oil 2 teaspoons
6. Mustard seeds 1/4 teaspoon
7. Hing 1 pinch
8. Curry leaves 1 sprig

Benefits of Curry Leaves
health benefits of tomatoes

Curry leaves are packed with medicinal qualities
The post, Benefits of Curry Leaves, in the blog, turns a spotlight on the medicinal properties of these leaves.
9. Jaggery small piece.

Read jaggery benefits in the blog.
10. Tamarind small piece
11. Turmeric 2 pinches
12. Salt to taste
13. Chopped fresh coriander leaves

For idli sambar powder:

1. Dried red chilies 3-5
2. Channa dal 1 teaspoon
3. Urad dal 1 teaspoon
4. Coriander seeds 1 teaspoon

5. Cumin seeds 1/2 teaspoon
6. Black pepper 1/8 teaspoon
7. Mustard 1/8 teaspoon
8. Methi 8-10 seeds
9. Dry coconut gratings 1-and-1/2 tablespoon
10. Oil few drops

How to make Sambar for Idli?

1. Set flame to low.

Add mustard.

Fry till the mustard splutters.

Remove the mustard and keep aside.

Add a few drops of oil.

Add methi seeds.

Fry till the seeds change to light golden-brown.

Add chana dal and pepper.

Fry till the color of the chana changes slightly.

Add urad dal, jeera, chilies and coriander seeds, one at a time.

Fry till the color of the dal turns to golden-brown.

Add coconut gratings.

Fry till the coconut becomes hot.

Switch-off the stove.

Continue to fry for a few more seconds.

Keep aside to cool.
2. Add all the ingredients to a mixer jar.

Grind to a powder.

Sambar powder is ready.
3. Wash toor dal in a pressure cooker.

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4. Add one-and-half cup of water and a tomato.

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5. Pressure cook till the toor dal is soft.

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6. Remove the tomato and keep it aside to cool.
7. Remove the skin of the tomato and mash it thoroughly.

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8. Soak tamarind in little water.

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9. Cut an onion into big cubes.

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10. Heat oil in a utensil.
11. Add hing and mustard.
12. Add curry leaves when mustard start to splutter.

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13. Add onion pieces.

Fry till these become light brown in color.

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14. Add 1/2 cup of water. Cook till the onions are tender.
15. Add cooked toor dal, turmeric, mashed tomato and two cups of water.

Bring it to boil.

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16. Squeeze the soaked tamarind to extract the tamarind juice.

Add the tamarind juice to the dal mixture.
17. Add salt, jaggery and 4-5 teaspoons of sambar powder.


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18. Boil for 3-5 minutes.
19. Adjust the thickness of the sambar by adding water.

Boil for one more minute.

Switch off the stove.

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Add coriander leaves. Mix.

Sambar for idli is ready.

idli sambar recipe

Another type of idli sambar uses fresh masala paste: Here is how to make idli sambar with masala paste.

TIPS How to make Sambar for Idli
1. Keep the left over sambar powder in an air-tight container and use the powder when you prepare the sambar the next time.

If you do not want to prepare sambar powder frequently, increase the quantity of the ingredients and make more powder. For instance, if you double the quantity of the ingredients you can make the sambar powder that can be used up to three times.
2. Do not store the sambar powder for a long time, because it will lose its flavor.
3. If sambar becomes watery, mix half a teaspoon of rice flour with little water to make a paste. Add it to the sambar. Bring the sambar to boil.