Idli – Sambhar

Curry leaves, Mustard seeds, Coconuts, Lentils and Rice….These ingredients rule the South Indian Cuisine. The aroma of curry leaves and the nutritious value of Lentils and Rice makes the South Indian cuisine as one of the most delicious and versatile cuisine all across India. People love the flavors and the healthy quotient which this cuisine provides.


At my in-laws home, Idli and Sambhar is a very common breakfast and at my parents home, Dosa rules. No, we are not South Indians but we all love the delicious flavors. πŸ™‚ Β On our trip to Allahabad, me and Abhishek both relish the same old tastes which takes us down the memory lanes… The whistle of pressure cooker alarming the sambhar making is in the process and the big bowl of rice and lentil mixture kept for fermentation in the sunlight…Wow…it’s an amazing feeling.. πŸ™‚


A generous but at the same time a balanced use of spices is done in most of the vegetarian and non-vegetarian dishes of this region. Similarly in most of the dishes that are prepared in down south, the final tempering remains almost same, which includes a perfect mixture of mustard oil, mustard seeds, curry leave, astoefida and red chilies.


This time for the 81st #FoodieMonday Bloghop, our theme is Hot or Cold recipe with Rice…


So I prepared these flavorful rice Idlis with authentic Sambhar. A plate of steamy hot Idlis with a bowl of perfectly made piping hot Sambhar …nothing can beat it. Isn’t it? πŸ™‚


Let’s have a look at the recipe.

Serves: 4

Preparation time: 20 mins + Batter fermentation time of 24 hrs

Making time: 30 mins


For Idlis

  • 3 cups rice
  • 1 cup urad dal
  • Salt as per taste
  • 1 tsp methi seeds

For Sambhar

  • 1 cup Arhar Dal
  • 2 cups mixed vegetables chopped – Carrot, Beans, Bottle guard, Brinjal, Pumpkin
  • 1 cup Tamarind water
  • 2 medium sized onion – diced
  • Curry leaves
  • Mustard seeds
  • 2 tbsp Sambhar powder
  • A pinch of Astoefida
  • Water
  • 4 Red chillies



For Idli

  • Soak rice and urad dal seperately for almost 8 hrs. Soak mustard seeds as well
  • After 8 hrs drain the water
  • Grind rice into a thick paste. Grind Urad dal and mustard seeds together into a thick paste
  • Mix both the paste together along with salt and little water. Mix well
  • Keep the batter in a hot place for overnight or at least for 12 hrs
  • Idli batter is ready
  • Make idlis by putting batter in Idli stand. A perfect idli is prepared in 12 mins πŸ™‚

For Sambhar

  • Boil dal and vegetables together in a pressure cooker
  • Heat oil in a wok and fry mustard seeds, curry leaves, onions, astoefida, red chillies and sambhar powder. This is known as Baghar
  • Put lentils in it and add tamarind water. Add salt
  • Let it simmer for 10 mins
  • Now make tadka with oil, curry leaves, mustard seeds and red chillies
  • Add it into the sambhar
  • Simmer for 5 more minutes
  • Your Sambhar is ready

Serve your Idli and Sambhar and let the guests lick their fingers πŸ™‚



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