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Idli Sambar
Idli Sambar is a beloved staple of Tamil Nadu and the broader South Indian peninsula, where soft steamed rice cakes meet a tangy, spiced lentil stew fragrant with tamarind and curry leaves. This combination has been served in homes and tiffin centers from Chennai to Bengaluru for centuries, forming the backbone of the South Indian breakfast tradition.
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Instructions
- 1
Prepare the idli batter the night before: Rinse the idli rice thoroughly and soak it in 4 cups of water for 6 to 8 hours. Separately, rinse the urad dal and fenugreek seeds together and soak them in 2 cups of water for the same duration.
- 2
Drain the soaked urad dal and fenugreek seeds, then grind them in a wet grinder or high-powered blender with 1/2 cup cold water, adding water one tablespoon at a time as needed, until the batter is smooth, white, and fluffy — about 10 to 12 minutes in a blender. Transfer to a large bowl.
- 3
Drain the soaked rice and grind it coarsely with 1/2 cup cold water until a slightly grainy but smooth batter forms, about 8 minutes. Combine with the urad dal batter, add 1 tsp salt, and mix well with a clean hand (body heat aids fermentation). Cover loosely and ferment at room temperature for 8 to 12 hours or overnight, until the batter has risen and turned slightly sour.
- 4
Prepare the sambar: Rinse the toor dal and pressure cook it with 2.5 cups of water, the chopped tomato, quartered onion, and turmeric powder for 4 whistles (about 15 minutes on medium heat). Allow the pressure to release naturally, then open and whisk the dal until smooth.
- 5
Extract tamarind water by squeezing the soaked tamarind pulp thoroughly through your fingers into its soaking water, then strain out any seeds and fiber, yielding about 3/4 cup tamarind extract.
