Idli Sambar is a popular breakfast items in the Southern Region of India which has spread to all regions of India now. Memories of hot idlis in a bowl full of this sambhar always bring a smile to the face J Medu Vada filled with this sambhar tastes very good as well and is a popular snack. A small bowl of this Sambhar goes very well with Dosa and Upma too.
Ingredients
Pigeon Pea Lentil (Tur Dal) – ¼ cup
Onion – 1 chopped
Green Chilli – 1 cut into pieces
Ginger Grated – ½ tsp
Yellow Pumpkin (Bopla) chopped – ½ cup
Tomatoes – 2 chopped
Drumstick (2 ½ inch long pieces) – 6 Nos
Turmeric (Haldi) Powder – 1 pinch
To grind to paste
Red Chilli – 2
Coriander (Dhania) Seeds – 1 tsp
Bengal Gram (Chana Dal) – ¾ tsp
Skinned Black Gram (Urad Dal) – ½ tsp
Cumin seeds (Jeera) – ¼ tsp
Fenugreek seeds (Methi) – 1 tsp
Curry Leaves – 1 strand
Coconut (Grated) – 2 tbsp
Tamarind Water – 2 tbsp
Grated Gur (Jaggery) – 1 tsp
To Temper
Mustard seeds (Rai) – ½ tsp
Curry Leaves – 1 Strand
Hing (Asafoetida) – 1 pinch
Chilli Powder – ¼ tsp
Chopped Cilantro – 2 tbsp
Preparation:
Heat Oil in a pan and fry all other ingredients under “To grind to a paste” except coconut for a couple of minutes and transfer to the dish.
Fry the Coconut till it becomes light brown.
Once everything has come to room temperature, grind them together to a fine paste with a little water added.
Wash the Dal and add all the other ingredients under the “Ingredients” section except Tamarind water and Jaggery.
Add enough water for the pressure cooking and pressure cook for 4 to 5 minutes till the Dal (Lentil) becomes soft. Take off the heat and allow to cool on its own till the pressure releases.
Transfer the cooked Dal and ingredients to a pan. Add the ground paste. Mix it; add salt, Tamarind water and Turmeric Powder. Mix well. Cook them till the raw masala taste goes away. Add more Salt and Tamarind, if required.
In a pan, heat oil. Add Mustard seeds. When it crackles, add curry leaves.
Take off the heat and add Asafoetida and Chili powder immediately.
Transfer this to the Sambar. Cover the Sambar with a lid and cook for a couple of minutes. Add Chopped cilantro.
Done!
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