Sambar Idli Recipe- Authentic South Indian Lentil Stew & Steamed Cakes

Last Updated on 2 months by Neha Deshmukh

Sambar Idli Recipe: Authentic South Indian Lentil Stew & Steamed Cakes

Okay, let’s be real. Is there anything more comforting than a plate of fluffy idlis dunked in a vibrant, flavorful sambar? This Sambar Idli recipe is a hug in a bowl – and honestly, it’s a staple in my family. I first made this properly when I was trying to recreate my grandmother’s sambar, and while it took a few tries, this is as close as I’ve gotten! It’s a little bit of effort, but so worth it.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s an experience. You get the soft, pillowy goodness of homemade idlis paired with a tangy, slightly spicy sambar that’s bursting with flavor. It’s a complete meal, perfect for breakfast, brunch, or even a light dinner. Plus, it’s a fantastic way to explore the incredible tastes of South Indian cuisine.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup idli batter
• 1 big onion, finely chopped
• 1 tablespoon coriander leaves, finely chopped
• 2 teaspoon ghee (plus extra for serving)
• ½ cup toor dal
• 2 small tomatoes (roughly chopped)
• 2 small carrot (roughly chopped)
• 1 heaped teaspoon sambar powder
• 2 pinches turmeric powder
• 1 tablespoon thin tamarind pulp
• 1 teaspoon ghee (for tempering)
• Salt to taste
• Water as required

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish:

• Toor Dal: This is the star of the sambar. I prefer using a good quality, split pigeon pea (toor dal) – it cooks up beautifully and gives the sambar a lovely texture. About 170g is equivalent to ½ cup.
• Sambar Powder: This is where things get interesting! There are so many variations of sambar powder. You can buy a pre-made blend (there are some excellent brands available), or you can make your own. My aunt swears by adding a pinch of asafoetida (hing) to her homemade blend.
• Tamarind Pulp: Tamarind provides that signature tangy flavor. You can use pre-made tamarind paste, or soak a small piece of tamarind in warm water for about 20 minutes, then strain it to get the pulp. About 15ml is equivalent to 1 tablespoon.
• Ghee: Ghee (clarified butter) is traditional, and it adds a wonderful richness. But, if you’re looking for a substitute, a neutral oil like sunflower or vegetable oil will work in a pinch. Though, honestly, the ghee makes a difference! In some South Indian households, they prefer using sesame oil for the tempering – it adds a lovely nutty flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the toor dal well under cold water and set it aside.
2. Heat about 2 tablespoons of oil in a pressure cooker. Add the chopped tomatoes and carrots and sauté until they’re nice and soft – about 5-7 minutes.
3. Now, add the rinsed toor dal, turmeric powder, and salt. Give it a good stir, then add about 3-4 cups of water.
4. Pressure cook on medium-low heat for about 4 whistles. Once the pressure has released naturally, open the cooker.
5. Using a masher or the back of a spoon, gently mash the cooked dal. Bring it to a boil.
6. In a separate bowl, mix the sambar powder with about ½ cup of water to form a smooth paste. Add this paste to the boiling dal.
7. Adjust the consistency with more water if needed. Let it simmer for about 5 minutes.
8. Add the tamarind pulp and stir well.
9. Now for the magic – the tempering! In a small pan, heat 1 teaspoon of ghee. Add mustard seeds and wait for them to splutter.
10. Add urad dal (split black lentils) and sauté until golden brown. Then, add finely chopped small onions, a pinch of hing (asafoetida), curry leaves, and fenugreek seeds. Sauté for about a minute until fragrant.
11. Pour this tempering over the sambar. Let it boil for another 5 minutes.
12. Finally, garnish with finely chopped coriander leaves and a drizzle of ghee.

While the sambar is simmering, let’s make the idlis! Pour idli batter into mini molds. Steam in a cooker for 8-10 minutes. Let cool for 5 minutes before removing idlis.

Expert Tips

• Don’t overcook the dal! You want it soft, but not mushy.
• The tempering is key to the flavor. Don’t rush it!
• Taste the sambar and adjust the salt and tamarind pulp to your liking.

Variations

• Vegan Adaptation: Simply skip the ghee and use a neutral oil for both the sambar and the tempering.
• Gluten-Free Confirmation: This recipe is naturally gluten-free! Just double-check the ingredients in your sambar powder if you’re using a pre-made blend.
• Spice Level Adjustment: Add a chopped green chili to the tempering for an extra kick. My friend, Priya, always adds a pinch of red chili powder to her sambar powder.
• Festival Adaptations: During Pongal or Onam, some families add a bit of coconut milk to the sambar for extra richness.

Serving Suggestions

Arrange the idlis on a plate. Pour hot sambar generously over them, drizzle with a little extra ghee, and garnish with finely chopped onions and coriander leaves. It’s also lovely with a side of coconut chutney!

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Idlis are best enjoyed fresh, but you can store leftover idlis in the fridge for a day or two and reheat them in a steamer.

FAQs

1. What is the best type of toor dal to use for sambar?

A good quality, split pigeon pea (toor dal) is best. Look for dal that’s a vibrant yellow color and doesn’t have any stones or debris.

2. How do I adjust the sourness of the sambar?

Add more or less tamarind pulp to suit your taste. You can also add a squeeze of lemon juice if you prefer.

3. Can I make the idli batter and sambar ahead of time?

Yes! You can make the idli batter a day or two in advance and store it in the fridge. The sambar can also be made ahead of time, but the flavors will develop even more if you let it sit for a few hours.

4. What is the purpose of the tempering (tadka) in sambar?

The tempering adds a huge amount of flavor and aroma to the sambar. It’s a crucial step!

5. How can I achieve perfectly soft idlis every time?

Make sure your idli batter is fermented properly and that you steam the idlis for the right amount of time. Don’t open the steamer lid while the idlis are cooking!

6. What are some good accompaniments to sambar idli besides ghee and onions?

Coconut chutney, tomato chutney, and a sprinkle of sambar powder are all delicious options.