IDLI SAMBAR

                                               IDLI SAMBAR RECIPE

 This is one of my favorite recipe, usually we prepare sambar in two methods,one for Idli, 

Dosa,Poori,Sambar vada   And the another one for rice .Now I'm going to give the recipe to you for the first one .

Preparation time :30-40 minutes.        Serving: 6 

Ingredients :

(1.)

Toor dal /split  pigeon peas.          3/4 cup

Moong dal./ split   Golden gram     1/4 cup ( green gram without outer coats)

Turmeric powder             1/4 tsp

Asafetida /hing powder. 1/2 tsp

Large onion      1 medium

Tomato.  1 large or (2 if small)

Green chilies. 2

Potato.   1 medium

(Chop the onion ,tomato and potato into cubes,slit the green chilies)

(2.)

Mustard seeds. 1/4 tsp

Pearl onion.  2

Dry red chili whole 2 (cut into halves)

Curry leaves.  10 count

Sambar powder. 1 1/2 Tbsp

Coriander leaves 1/4 cup (cleaned and tightly packed)

Oil 2Tbsp

(3.)

Garlic powder 1/2 tsp

Cumin powder 1/2 tsp

Salt

(Dry mango powder  1tsp- 2tsp   /Tamarind extract thick  1-2 tsp )

Method:

1.    Pressure cook all items listed in number (1) with 3 1/2 cups water.  ( 2 whistles in medium flame and then  reduce flame  and cook for about 6-7 minutes ) .switch off stove and wait until pressure completely released .

2.    (Tempering:)In a pan pour oil, add mustard seeds after splutter add  dry red chili and then add finely chopped pearl onion ,sauté until onion turns golden brown color 

   Now add curry leaves and sambar powder  fry for a minute ,(don't burn it )and switch off stove

3.  Check whether the pressure released ,with a spoon just mix the dal well ,check if completely mashed

5. Switch on the stove and  let it be in simmer ( low flame) .Now add the tempering ,garlic powder,cumin powder,salt and 2 -3 cups of water .  finally add coriander leaves 

 And now an important time to check for the sour taste and salt ,most of the time tomatoes  gives  right taste (sour) ,but some times they may not give that much we needed, so at that Time  you can just add dry mango powder or tamarind juice to it , right amount of salt and sour taste gives the right Taste for sambar. This kind of sambar (idli sambar)doesn't need much mango powder or tamarind juice.Taste  the sambar ,if you didn't feel sour taste ,just add  1tsp full mango powder or tamarind extract. ( upto you....)

 The more time you keep sambar in low flame  also adds taste .( usually ,I kept in low flame for about 10-15 minutes)

One more thing , Tempering makes sambar really aromatic and tasty ...dry red chilies are the added taste  and aroma when we fry that in Oil  and float them in sambar

Without dry chili ,curry leaves pearl onion , coriander leaves I won't do this sambar......(thalisam ....we called in Tamil ,makes this sambar really yummy....mouthwatering.)

Sambar powder- we can bought from stores or we can made ..

I use store bought sambar powder,.but  my mom do it at home ..so I'm sure I'll give you that home made powder later.