SOFT IDLIS, SPICY SAMBAR - A PERFECT PAIR!

PERFECT BREAKFAST COMBOEnjoy the ultimate South Indian breakfast with soft, fluffy idlis paired with spicy, flavorful sambar. This classic combo is wholesome, comforting, and perfect for any time of the day. Easy to make, nutritious, and absolutely delicious — a true taste of tradition in every bite!

TRADITIONAL SOUTH INDIAN FLAVOURSPrep Time: 12 Hours (Fermentation)
Cooking Time: 30 mins
Servings : 04

INGREDIENTS:

For Soft Idlis:
2 cups Raw Rice
1 cup Urad Dal (split black gram)
1 tsp Fenugreek Seeds
Salt to taste
Water as needed

For Spicy Sambar:
1 cup Toor Dal (pigeon peas)
1 small Tamarind Ball (soaked in 1 cup warm water)
1 cup Mixed Vegetables (carrot, beans, drumsticks, pumpkin)
1 tbsp Sambar Powder
1 tsp Turmeric Powder
Salt to taste
2 tsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1–2 dry Red Chilies
A few Curry Leaves
Fresh Coriander Leaves for Garnish

IDLI + SAMBAR = HAPPINESSINSTRUCTIONS:

For Idli Batter:
1. Soak rice and dal: Soak rice for 4–6 hours. Soak urad dal with fenugreek seeds for 4–6 hours.
2. Grind separately: Grind dal into a smooth, fluffy batter. Grind rice slightly coarse.
3. Mix & ferment: Combine rice and dal, add salt, and leave to ferment overnight (~8–12 hours).

For Idlis:
1. Prepare idli stand: Grease idli plates lightly.
2. Steam: Pour batter into plates and steam for 10–12 mins until fluffy.
3. Cool slightly: Remove idlis carefully and serve warm.

For Sambar:
1. Cook dal: Pressure cook toor dal with turmeric and salt until soft.
2. Prepare tamarind water: Extract tamarind juice and add to cooked dal.
3. Cook vegetables: Add chopped vegetables and cook until tender.
4. Add spices: Mix in sambar powder and simmer for 5–7 mins.
4. Tempering: Heat oil, add mustard seeds, cumin, dry chilies, curry leaves, and pour over sambar.
5. Garnish: Sprinkle fresh coriander leaves.

SERVING SUGGESTION
Serve hot idlis with freshly made spicy sambar and coconut chutney for the perfect South Indian breakfast or snack.

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IN CONCLUSION

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