Idi Sambar recipe with full video and step by step instructions. 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.
Check out other Sambar recipes here
- Tirunelveli Sambar
- Keerai Sambar
- Radish Sambar
- White Pumpkin Sambar
- Killi Potta Sambar
- Green Chilly Sambar
- Nanjil Sambar - Nagercoil Style Sambar
- Drumstick Leaves Sambar - Moringa Leaves Sambar
Check out other Kuzhmabu Recipes here
- Vellai curry (Sambar without dal)
- Pepper Pulikuzhambu
- Keerai Chaaru
- Mint leaves (Pudhina) Pulikuzhambu
- Brinjal Kothsu(Brinjal puree in tamarind sauce)
- Curry Leaves Karakuzhambu
- Puli illa kuzhambu (Drumstick leaves pepper kuzhambu)
- Tirunelveli Pulikuzhambu
- Kara Kuzhambu
- Pavakkai Pitlai
- Tirunelveli Puli Thanni
- Sundakkai (Turkey Berry) Karakuzhambu
- Mochai Kara Kuzhambu
- Brinjal Kara Kuzhambu - Kathirikai Kara Kuzhambu
- Kadayam Vathakuzhambu
- Black Chickpeas Theeyal
Here is the video link for Nellai Idi Sambar
Here is the Vikatan column link about my Nellai Idi Sambar
Nellai Idi Sambar Recipe Details
Prep time : 15 minutes
Cook time : 30 minutes
Serves : 5
Category : kuzhambu
Author : Muthulakshmi Madhavakrishnan
- 1/4 cup toor dal
- 1 small lemon sized tamarind
- 15 small onions
- 2 green chillies
- 1 medium drumstick
- 2 broad beans
- 4 ladies finger
- 2 brinjal
- few cluster beans
- 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
- 9 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
- 1 tsp oil
For coconut paste
- 1/4 cup coconut
- 4 small onions
- 2 garlic cloves
- 1/4 tsp jeera
Wash and soak the toor dal for 20 minutes. Pressure cook the toor dal along with the cluster beans for 5 to 6 whistles. Peel the onions, slit the green chillies, cut the drumsticks, brinjal and ladies finger.
Soak the tamarind in warm water for 30 minutes. After 30 minutes, squeeze the tamarind juice with 2.5 cups of water.
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.
Roast the spices, stirring constantly, until they turn darker and release a nice aroma. Transfer it to a plate and add the red chillies androast it for a few seconds and turn off the heat.
Heat 1 tbsp oil in a kadai and add the fenugreek, small onions, green chillies and
ladies finger. Fry them till the onions turn golden brown. Add the tamarind extract and the vegetables. Now keep on medium flame and allow the vegetables to cook well.(Cover it with a lid and cook the vegetables).
Grind the coconut, small onions, garlic and jeera with little water.
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. Next add in the toor dal mixture to the cooked vegetables. Add the ground coconut cumin paste and mix well. Add some water if the sambar looks too thick.
After a 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.
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.
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.