Idli Sambar
An authentic vegetarian recipe from Tamil Nadu, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
300g Idli rice (parboiled rice)
100g Urad dal (split black lentils)
5g Fenugreek seeds
150g Toor dal (split pigeon peas)
150g Shallots (small onions)
150g Tomatoes
2piece Drumstick (moringa)
30ml Tamarind pulp
15g Sambar powder
3g Turmeric powder
5g Mustard seeds
3piece Dried red chillies
15piece Curry leaves
1g Asafoetida (hing)
30ml Oil
20g Fresh coriander leaves
10g Salt
17 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
For idlis: Soak idli rice and urad dal separately for 6 hours. Soak fenugreek seeds with the urad dal. Grind urad dal to a fluffy batter and rice to a slightly coarse batter. Mix together, add salt, and ferment overnight (8–10 hours) until doubled in volume.
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Grease idli moulds with oil. Pour the fermented batter into the moulds and steam for 10–12 minutes until a toothpick inserted comes out clean. Rest for 2 minutes before unmoulding.
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For sambar: Pressure cook toor dal with turmeric and 400 ml water for 3 whistles. Whisk until smooth.
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Cut drumsticks into 5 cm pieces. In a pot, heat oil over medium heat. Add mustard seeds and let them splutter. Add dried red chillies, curry leaves, and asafoetida.
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Add halved shallots and fry until golden. Add chopped tomatoes and cook until soft.
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Add sambar powder and stir for 1 minute. Add drumstick pieces and tamarind pulp.
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Pour in the cooked toor dal and 300 ml water. Add salt and bring to a boil.
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Simmer for 15–20 minutes until the drumsticks are tender and the sambar has a balanced tangy-spicy flavor.
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Adjust consistency with water if needed. Garnish with fresh coriander.
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Serve hot idlis with sambar and coconut chutney on the side.
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Chef's Tips
Fermentation is the soul of idli — a well-fermented batter gives soft, fluffy idlis; under-fermented batter gives dense ones.
Drumstick (moringa) is the classic vegetable for Tamil Nadu sambar; pearl onions (shallots) are preferred over regular onions.
Sambar powder varies by brand and region — taste and adjust the quantity to your preference.
Idlis are best eaten fresh and hot; leftover idlis can be pan-fried with oil and spices to make a delicious snack.
About This Dish
Idli Sambar is a traditional vegetarian dish from Tamil Nadu, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Fermentation is the soul of idli — a well-fermented batter gives soft, fluffy idlis; under-fermented batter gives dense ones. - Drumstick (moringa) is the classic vegetable for Tamil Nadu sambar; pearl onions (shallots) are preferred over regular onions. - Sambar powder varies by brand and region — taste and adjust the quantity to your preference. - Idlis are best eaten fresh and hot; leftover idlis can be pan-fried with oil and spices to make a delicious snack.
Category
Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium