Sambar Idly Recipe

Adjust batter

If using store-bought or refrigerated idli batter, stir well. Add up to 1/4 cup water if the batter is too thick; it should be pourable but slightly thick (drops slowly). Add 1 tsp salt and mix.

Prepare idli stand

Grease idli molds lightly with oil or ghee. Pour batter into each mold about three-quarters full.

Steam idlis

Bring water to a boil in a steamer or large pot with a trivet. Place idli stand in the steamer, cover, and steam for 10-12 minutes on medium-high heat until a toothpick comes out clean. Remove from steamer and let rest 2 minutes, then unmold idlis onto a plate. Keep warm while you make sambar.

Optional tempering for idlis

If using the mild tempering: heat 1 tsp ghee or oil in a small pan, add 1/2 tsp mustard seeds and let them splutter, add 1 tsp roasted urad dal and 4 curry leaves, sauté 10-15 seconds. Pour this over warm idlis for aroma and flavor.

Rinse toor dal

Rinse 1 cup toor dal under running water until water runs mostly clear. This removes excess starch and dust.

Pressure-cook dal

Add rinsed dal, 3 cups water and 1/2 tsp turmeric to a pressure cooker. Cook for 3-4 whistles on medium heat (or until very soft). Let pressure release naturally. Mash the cooked dal lightly with a spoon or whisk until smooth but still slightly textured.

Prepare tamarind

Soak tamarind in 1/2 cup warm water for 10 minutes, then squeeze and strain to extract pulp. Discard fibers and set pulp aside. (If using ready-made tamarind concentrate, dilute to about 3 tbsp pulp.)

Cook vegetables

In a saucepan, add 2 cups chopped mixed vegetables and about 1/2–3/4 cup water. Add a pinch of salt and 1/4 tsp turmeric. Cover and simmer until vegetables are tender (8–12 minutes depending on vegetables). If using drumstick, add early so it softens.

Add aromatics and tomato

Add chopped onion and tomato to the cooked vegetables and cook until tomatoes break down (3–4 minutes).

Combine dal and vegetables

Add the mashed dal to the saucepan with vegetables. Stir to combine and bring to a gentle simmer.

Add sambar powder and tamarind

Stir in 2 tbsp sambar powder, 3 tbsp tamarind pulp, 1 tsp salt (adjust to taste), and 1 tsp jaggery (optional, to balance sourness). Add up to 1/2 to 1 cup water to reach desired sambar consistency (slightly thin, like a thick soup). Simmer for 6–8 minutes to let flavors meld.

Adjust seasoning

Taste and adjust salt, tamarind, or jaggery. If too sour, add a little more jaggery; if too thick, add hot water and simmer briefly.

Prepare tempering

Heat 2 tbsp oil or ghee in a small pan over medium heat. Add 1 tsp mustard seeds. When they begin to pop, add 1/2 tsp cumin seeds, 1/4 tsp fenugreek seeds, 2 dried red chilies broken into pieces, 1/4 tsp asafoetida, and 10 curry leaves. Sauté for 20–30 seconds until aromatic and curry leaves crisp slightly.

Finish sambar

Pour the hot tempering into the simmering sambar, stir, and simmer for another 1–2 minutes. Turn off heat and garnish with chopped fresh coriander.

Assemble Sambar Idly

Place 2–3 idlis on a serving plate. Pour 1/2 to 3/4 cup hot sambar over the idlis (or serve sambar in a bowl on the side). Ensure idlis soak slightly but retain some texture.

Sides and storage

Serve immediately with coconut chutney and/or gunpowder (milagai podi) mixed with oil. Leftover sambar keeps in the refrigerator for up to 3 days; reheat gently before serving. Idlis are best fresh but can be refrigerated and reheated by steaming or microwaving with a damp paper towel for 1–2 minutes.