Idi sambar

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I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy.
An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant.
All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad beans and bitter gourd for this Idi Sambar.

I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my grandma this Idi sambar and aviyal are quick and easy lunch recipe. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad beans and bitter gourd for this Idi Sambar.


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 Prep time : 20 minutes
 Cook time : 30 minutes                           
 Serves : 4
 Category : Lunch
 Author : Muthulakshmi Madhavakrishnan







Ingredients
  • 1/4 cup toor dal
  • 1 small lemon sized tamarind
  • 15 small onions
  • 2 green chillies
  • 2 medium drumsticks
  • 4 ladies finger
  • 2 brinjal
  • 5 small pieces raw mango
  • 1/4 tsp fenugreek
  • 1/2 tsp turmeric powder
  • 1 tsp asafoetida powder
  • few curry leaves
  • few coriander leaves
  • 1 tbsp oil
  • salt to taste
For Idi Sambar powder


  • 7 dried red chillies
  • 1 tbsp toor dal
  • 1/2 tbsp chana dal
  • 1.5 tbsp coriander seeds
  • 1 tsp jeera
  • 1/2 tsp rice
  • 1/2 tsp black pepper
  • 1 tsp split black urid dal
  • a drop of oil
For coconut paste

  • 3 tbsp coconut
  • 4 small onions
  • 3 garlic cloves
  • 1/4 tsp jeera
Cooking Directions

1. Wash and soak the toor dal for 20 minutes. Soak the tamarind in warm water.
2. Heat a drop of oil in a frying pan over medium heat. Add the chana dal and toor dal. Roast them for a minute and add the coriander seeds, jeera, black pepper, black urid dal and red chillies. Roast the spices, stirring constantly, until they turn darker and release a nice aroma. Switch off the flame and allow them to cool completely.Grind all the roasted ingredients into a fine powder.
3. Peel the onions, slit the green chillies, cut the drumsticks, brinjal and ladies finger.Pressure cook the toor dal for 5 to 6 whistles.
4. When the toor dal is cooking, make the tamarind mixture for the sambar. Now squeeze the tamarind juice with 2.5 cups of water. Then add the drumstick, brinjals, turmeric powder and required salt.
Heat 1 tbsp oil in a pan and add the fenugreek, small onions, green chillies and ladies finger.Fry them till the onions turn golden brown.
5. Next add these ingredients to the tamarind extract. Now keep on medium flame and allow the vegetables to cook well.(Cover it with a lid and cook the vegetables).
6. In the meantime, mash the dal well. Grind the coconut, small onions, garlic and jeera with little water. Add this ground coconut paste in the mashed dal. Mix them well. When the vegetables are done, add the raw mango pieces. Boil for 5 more minutes.Now add the freshly ground sambar powder. Mix them well without any lumps.
7. Next add in the toor dal mixture to the cooked vegetables. Add some water if the sambar looks too thick.
8. After few boils add the asafoetida powder or asafoetida water. Simmer on medium flame for 10 minutes.Finally, add the chopped coriander leaves and curry leaves. Switch off the flame and close it with a lid.
9. Heat a tsp of oil in a pan and add the mustard and urid dal. When it splutters add few curry leaves and add it to the hot sambar. Mix them and close it with a lid.



Idi Sambar with step by step photos


1. Wash and soak the toor dal for 20 minutes. Soak the tamarind in warm water.



2. Heat a drop of oil in a frying pan over medium heat. Add the chana dal and toor dal. Roast them for a minute and add the coriander seeds, jeera, black pepper, black urid dal and red chillies. Roast the spices, stirring constantly, until they turn darker and release a nice aroma. Switch off the flame and allow them to cool completely. 





3. Grind all the roasted ingredients into a fine powder.



4. Peel the onions, slit the green chillies, cut the drumsticks, brinjal and ladies finger.Pressure cook the toor dal for 5 to 6 whistles.


5. When the toor dal is cooking, make the tamarind mixture for the sambar. Now squeeze the tamarind juice with 2.5 cups of water. Then add the drumstick, brinjals, turmeric powder and required salt.

6. Heat 1 tbsp oil in a pan and add the fenugreek, small onions, green chillies and ladies finger.Fry them till the onions turn golden brown.



7. Next, add these ingredients to the tamarind extract. Now keep on medium flame and allow the vegetables to cook well.(Cover it with a lid and cook the vegetables).



8. In the meantime, mash the dal well. Grind the coconut, small onions, garlic and jeera with little water. Add this ground coconut paste in the mashed dal. Mix them well.

9. When the vegetables are done, add the raw mango pieces. Boil for 5 more minutes.Now add the freshly ground sambar powder. Mix them well without any lumps.



11. Next, add in the toor dal mixture to the cooked vegetables. Add some water if the sambar looks too thick.<


12. After few boils, add the asafoetida powder or asafoetida water. Simmer on medium flame for 10 minutes.Finally, add the chopped coriander leaves and curry leaves. Switch off the flame and close it with a lid.



13. Heat a tsp of oil in a pan and add the mustard and urid dal. When it splutters add few curry leaves and add it to the hot sambar. Mix them well and close it with a lid.




Notes

Whenever we prepare Idi Sambar for lunch we prepare two side dishes and appalam to complement it. The best side dishes for this Idi Sambar are Aviyal, ladies finger patchadi, vazhaikkai puttu and kadhamba thuvaram


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