Sunday 28 December 2014

Traditional Idli - Sambar Recipe (South Indian cuisine)


Idli sambar is one of my favourite breakfast...sometimes I make in dinner also when I m in a mood have light dinner....It's an amazing dish which nobody can refuse to have it...When I was living in banglore, Every Sunday morning my husband used to come with parcel after jogging...When I woke up and if I remember that today's Sunday then I became so happy that today is Idli treat...!!! And my Sunday starts with super soft and tasty Idli them a lot!!! let's take a tour of this recipe...

For Idli:


1 cup urad dal
3 cups par-boiled rice
1/2 tsp fenugreek (methi) seeds
salt to taste
coconut oil or any other refined oil for greasing


1. Soak the urad dal and fenugreek seeds together in enough water for 3 hours and drain.

2. Soak the rice in enough water for 3 hours and drain. Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required ) remove and keep aside.

3. Blend the rice in a mixer till smooth. Remove and keep aside.

4. Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight.

5. Once the batter is fermented add salt to the batter and mix well.

6. Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.

7. Repeat with the remaining batter to make more idlis.

For Sambar:


1/2 cup Split pigeon pea (toor dal/arhar dal) soaked
4 tsp Sambar powder
1 Drumstick peeled
1 medium Potato peeled
50 gram pumpkin (bhopla/kaddu) peeled
Salt to taste
1/4 teaspoon Turmeric powder
2 Tbsp Oil
10-15 Sambhar onions
1/4 teaspoon Asafoetida
1/2 tsp Mustard seeds
15-20 Curry leaves
2 Green chillies slit
1 Dried red chilli broken
1 Tbsp Tamarind pulp


1. Heat 2 cups water in a deep non stick pan. Cut drumstick into 1 inch pieces and add to the pan. Cube potato and red pumpkin and add along with salt. Cover and cook till vegetables are cooked.

2. Pressure cook dal with salt, turmeric powder and 1 cup water till 3-4 whistles are given out. Open the lid of the cooker when the pressure reduces completely and mash the dal well. Heat oil in a deep non stick pan. Slice sambhar onions.

3. Add asafoetida, mustard seeds, curry leaves and sambhar onions to the oil in the pan and saute. Add green chillies and continue to sauté till fragrant.

4. Add red chilli and sambhar masala and mix and sauté for 1 minute. Add a little water and mix. Add dal and cook, stirring, for 3-4 minutes. Add the vegetables along with the water in which they were cooked and mix.

5. Add tamarind pulp and mix well. Adjust consistency by adding water as required. Simmer for 4-5 minutes. Serve hot with hot steamed rice or with idli or dosa.



  1. Being married in a South Indian family I also got to love Idli Sambar on a regular basis. Prior to this it would be like a once in a while restaurant dish for us. Lovely post, brought in so many memories.

  2. yesterday we Order Indian Food Online Sydney at the most prominent and scrumptious Sylvania Indian Restaurant. They offer delicious Indian cuisine at an affordable cost.