
Whenever my Amma asks me to cook, I always choose to make this delicious sambar. I have a deep fondness for this particular sambar. While my younger sibling prefers the traditional version, the majority sides with my preference. The aroma of this sambar is something I truly enjoy. Give this recipe a try during your next meal and feel free to share your feedback with me.
Recipe Cuisine: Tamil Nadu | Recipe Category: Kuzhambu
Prep Time: 10 mins | Cooking Time: 30 mins
Ingredients:
Pictorial:
Idi Sambar
Recipe Cuisine: Tamil Nadu | Recipe Category: Kuzhambu
Prep Time: 10 mins | Cooking Time: 30 mins
Ingredients:
Toor dal - 1 cup
Green Chilli - 6
Tomato - 1
Shallots / Small onion - 4
Garlic - 4 pods
Asafoetida - a generous pinch
Tamarind - small marble size
Coriander leaves - to garnish
Vegetables:
Brinjal - 1
Big onion - 1
Drumstick - 1/2
Potato - 1
Beans - 2
Carrot - 1
Ladies finger - 2
Turmeric - 1/4 tsp
To Roast and Grind:(for sambar powder)
Urad dal - 1 tsp
Toor dal - 1 tsp
Fenugreek - 1/2 tsp
Coriander seeds - 1 tsp
Cumin / Jeerakam - 1/2 tsp
Red Chilli - 3
Rice - 1/2 tsp
Black Pepper - 1/2 tsp
To Grind:(without roasting)
Coconut - 2tsp
Cumin - 1/2 tsp
To Temper:
Mustard seeds - 1 tsp
Shallot / small onion - 1
Curry leaves - a sprig
Oil - 1 tsp
Method:
Soak tamarind in water and extract its juice. Grind coconut and cumin into a coarse powder without adding water.
Dry
roast ingredients listed under "to roast and grind" in low flame. Do
not let it brown. Grind them into a fine powder without adding water.
Pressure
cook everything under ingredients except tamarind (toor dal, chopped
tomato, onion, slit green chilli, garlic, turmeric , asafoetida) and
mash it well.
Meanwhile, chop vegetables in
desired size but not very small. Wash and cook them in a separate vessel
with little turmeric powder. (Add onions and ladies finger after 3mins)
Add the cooked vegetables to the cooked dal and mix well.
Add in salt, tamarind extract, ground coconut, little turmeric and enough water. Keep it in the stove and cook in medium flame.
When
it starts to boil, add the ground sambar powder. Cook for another 1 min
and remove from flame. Garnish with coriander leaves.
Heat
oil in a pan, add mustard seeds. When it splutters, add in chopped
onion and curry leaves. Pour the tempering over the sambar.
Serve hot with rice.
Note:
- I have added the vegetables which we use at our home. You can add vegetables of your choice.
- Roast sambar powder in low flame and do not turn it black. It will become bitter.
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Keep all your ingredients ready. Soak tamarind in warm water and extract its juice |
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Pressure cook dal with green chilli, tomato, onion, garlic, asafoetida, turmeric and enough water |
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In the mean time, let's prepare the masala powder. In low to medium flame, dry roast all the ingredients listed to roast and grind. When red chilli and corinader changes its color, remove. Do not burn it. Cool and grind it to a powder.The sambar will taste bitter. |
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Grind coconut and cumin coarsely without adding water |
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Chop the vegetable, wash and cook everything except ladies finger adding enough water |
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Ground masala |
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After 5 mins of cooking, add in ladies finger. |
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Add in sliced onion. Always add sliced onion while cooking vegetables for any sambar. It enhances the taste |
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Mash the cooked dal |
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When vegetables are cooked, add the mashed dal into the vegetables. Check potato or carrot to know whether it is cooked |
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Add in tamarind extract |
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Now, add the coconut, cumin paste and cook for 5 mins |
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Check for salt and add if required |
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After 5 mins, add the sambar powder which we prepared. Cook for 2 mins and put off the flame |
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Garnish with coriander leaves. It gives a nice flavor |
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Season with mustards, onion and curry leaves. Pour this over the sambar. |
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Idi Sambar is ready! |
Looking for Idi sambar that my mom used to make when I was young. But dont know how to make and found it in your blog. Shall try your version. Thanaks :)
ReplyDeleteThank you. This is my mom's version. I hope you will like it :)
ReplyDelete