This Idli Sambar recipe / Instant Sambar for idli is a perfect and heavenly combo with hot steaming idli’s. I have already shared shared a hotel style tiffin sambar, which is little bit lengthy that calls for roasting and grinding. But this sambar is really an instant version which can be prepared under 25 mins. This is a signature recipe of my mom, she usually prepare this sambar for our guests along with idli, medu vada, kichadi or ven pongal. Addition of bengal gram is a twist to the recipe which adds more taste and I suggest to use homemade sambar powder than ready made ones. Ok lets go the recipe.
Instant Sambar for Idli
Checkout youtube video below with step wise instructions
Idli Sambar Recipe | Instant Sambar for Idli
Recipe Cuisine: South Indian| Recipe Category: Breakfast / Tiffin Preparation + Cooking Time : 25 Mins | Serves : 2 to 3
Toor Dal – 1/2 Cup
Bengal Gram / Channa Dal – 1/4 Cup
Small Onion / Shallots – 10
Green Chilli – 4
Tomato – 4
Turmeric Powder – 1/8 tsp
Sambar Powder – 2 tsp
Salt – As Required
Jaggery / Sugar – 2 tsp
Coriander Leaves – For Garnishing
Mustard Seeds – 1 tsp
Urad Dal – 1/2 tsp
Jeera / Cumin seeds – 1 tsp
Methi Seeds – 1/4 tsp
Red Chilli – 1
Hing – 2 Generous Pinch
Curry Leaves – 2 Sprig
Oil / Ghee – 1 Tblsp
1. Peel the skin of shallots. Chop shallots, tomatoes and slit green chilli. Keep by side. 2. Rinse toor dal and bengal gram well. Pressure cook both the dals, with 1.5 cup of water and a pinch of turmeric powder for 4 to 5 whistles. 3. In a pan, pour 1/2 tblsp of oil add shallots and saute till transparent. Then add green chilli and tomatoes. Saute again and cover it with a lid, till the tomatoes turns mushy and leaves all the water. 4. Now pour dal water, once it starts to boil add turmeric powder, sambar powder and required salt. Mix well and boil for 4 to 5 minutes. 5. Mash the dal well and add it to the boiling dal water. Boil for another 3 to 4 minutes and switch off.
6. In a small pan pour 1/2 tblsp of oil / ghee and add mustard seeds. Once it splutters, add urad dal, methi seeds, jeera, red chilli and curry leaves.
7. Add the tempered ingredients to the hot sambar. Finally add jaggery / sugar and mix well. Garnish with coriander leaves.
1. Bengal gram can be replaced with moong dal / masoor dal.
2. This sambar cannot be prepared with toor dal alone, as it doesn’t taste like idli sambar. The whole taste depends on the addition of bengal gram. 3. Adjust green chilli as per spiciness required. If you want it more on the spicier side increase green chilli.
4. Use green chilli only, which adds more taste for this instant sambar for idli. 5. Shallots can be replaced with regular onions, but shallots lends more taste. 6. Use the mentioned number of tomatoes, as we don’t use tamarind in this recipe. Also the tanginess in the tomatoes is enough.
7. This sambar taste good with shallots alone. But veggies like carrot, brinjal, drumstick, potato etc can be used.
8. This idli sambar recipe should be in the watery consistency only, not too thick. 9. Tempering at last, helps to retain the flavour for a long time.
10. Use ghee for tempering which adds excellent aroma to this sambar.
11. Also add hing and curry leaves generously while tempering.
12. Addition of jaggery / sugar is a must, as it gives a restaurant touch to the sambar.
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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer cum photographer (with hubby’s help) of this blog. Read more…