Idly and Sambar

Idly and sambar are traditional dishes from South India, particularly the state of Tamil Nadu. Idly is a steamed rice cake made from a fermented batter of rice and black lentils. It is typically served as a breakfast or snack food and is often paired with a variety of chutneys or sambar.

Sambar is a lentil-based vegetable stew that is typically made with a blend of spices, tamarind, and vegetables. It is a staple dish in South Indian cuisine and is often served as a side dish with idly and dosa. The lentils and vegetables used can vary according to the region and personal preference.

Idly is considered a healthy and nutritious food, as it is high in carbohydrates and protein and is easy to digest. It is also gluten-free and vegan. Sambar is also a healthy and nutritious food, as it is high in protein and fiber and is rich in vitamins and minerals.

Both dishes are a staple in South Indian households and are also popular in South Indian restaurants worldwide. They can be enjoyed as a traditional breakfast or as a light lunch or dinner. Many people enjoy idly and sambar as a comforting and satisfying meal.

Idly and sambar are often served together as a complete meal. The soft, fluffy idlies are perfect for soaking up the flavorful sambar, making for a satisfying and balanced meal.

They are a delicious and healthy way to start your day and have become a beloved dish for generations of Indians and food lovers around the world.

Let's jump into the process of making delicious Idly and Sambar

Idly

Ingredients:

• 2 cups of idli rice
• 1 cup of urad dal (black gram dal)
• Salt to taste
• Water as needed

Instructions:

• Soak the idli rice and urad dal separately for at least 4 hours.
• Drain the water from the urad dal and grind it into a smooth batter, adding water as needed.
• Drain the water from the rice and grind it into a coarse batter.
• Mix the two batters together and add salt to taste.
• Cover and ferment the batter for 8-12 hours.
• After fermentation, the batter should have risen and have a spongy texture.
• Grease the idli plates with oil and pour the batter into them.
• Steam the idlis for about 10-15 minutes, or until fully cooked.
• Remove the idlis from the steamer and let them cool for a few minutes before serving.

Sambar

Ingredients:

• 1 cup of Toor dal (split pigeon peas)
• 2 cups of mixed vegetables (such as carrots, onions, tomatoes, okra, and eggplant)
• 2-3 cups of water
• 1 tsp of tamarind paste
• 1 tsp of mustard seeds
• 1 tsp of cumin seeds
• 1 tsp of urad dal
• 1 tsp of chana dal
• 2 dried red chilies
• 2-3 curry leaves
• Salt to taste

Instructions:

• Cook the toor dal in a pressure cooker or pot until soft.
• In a separate pan, saute the vegetables until they are tender.
• Add the cooked dal, sauteed vegetables, tamarind paste, and water to a pot and bring to a boil.
• In a small pan, heat oil and add mustard seeds, cumin seeds, urad dal, chana dal, dried red chilies, and curry leaves.
• Once the seeds start to pop, add the seasoning to the dal and vegetable mixture.
• Let the sambar simmer for 10-15 minutes, or until it reaches the desired consistency.
• Add salt to taste.

Serve hot with idlis.

Note: The recipe for sambar can vary depending on personal preference and regional variations. Feel free to add or subtract vegetables or adjust the number of spices to suit your taste.