Idli Sambhar

Idli Sambar is a popular breakfast items in the Southern Region of India which has spread to all regions of India now. Memories of hot idlis in a bowl full of this sambhar always bring a smile to the face J Medu Vada filled with this sambhar tastes very good as well and is a popular snack. A small bowl of this Sambhar goes very well with Dosa and Upma too.

Ingredients

Pigeon Pea Lentil (Tur Dal) – ¼ cup

Onion – 1 chopped

Green Chilli – 1 cut into pieces

Ginger Grated – ½ tsp

Yellow Pumpkin (Bopla) chopped – ½ cup

Tomatoes – 2 chopped

Drumstick (2 ½ inch long pieces) – 6 Nos

Turmeric (Haldi) Powder – 1 pinch

To grind to paste

Red Chilli – 2

Coriander (Dhania) Seeds – 1 tsp

Bengal Gram (Chana Dal) – ¾ tsp

Skinned Black Gram (Urad Dal) – ½ tsp

Cumin seeds (Jeera) – ¼ tsp

Fenugreek seeds (Methi) – 1 tsp

Curry Leaves – 1 strand

Coconut (Grated) – 2 tbsp

Tamarind Water – 2 tbsp

Grated Gur (Jaggery) – 1 tsp

To Temper

Mustard seeds (Rai) – ½ tsp

Curry Leaves – 1 Strand

Hing (Asafoetida) – 1 pinch

Chilli Powder – ¼ tsp

Chopped Cilantro – 2 tbsp

Preparation:

Heat Oil in a pan and fry all other ingredients under “To grind to a paste” except coconut for a couple of minutes and transfer to the dish.

Fry the Coconut till it becomes light brown.

Once everything has come to room temperature, grind them together to a fine paste with a little water added.

Wash the Dal and add all the other ingredients under the “Ingredients” section except Tamarind water and Jaggery.

Add enough water for the pressure cooking and pressure cook for 4 to 5 minutes till the Dal (Lentil) becomes soft. Take off the heat and allow to cool on its own till the pressure releases.

Transfer the cooked Dal and ingredients to a pan. Add the ground paste. Mix it; add salt, Tamarind water and Turmeric Powder. Mix well. Cook them till the raw masala taste goes away. Add more Salt and Tamarind, if required.