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Home Recipes Main Course Breakfast

Andhra Sambar Recipe for Idli

Soft idli drowned in a bowl of sambar is divine

by Harjeet Kaur
July 26, 2020
in Breakfast, Recipes, South Indian
3 min read
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Andhra Sambar Recipe for Idli

soft idli with sambar chutney

In today’s Andhra Sambar Recipe for Idli, I am sharing the recipe for sambar (lentil soup) which is an accompaniment for idli.  Sambar is an essential part of South Indian cuisine and there are numerous variations. Andhra sambar is said to be the best. I remember only my mom’s recipe and have never tried any other; a foolproof recipe that always turns out trumps. It has the goodness of nourishing vegetables and is flavorful, sour and spicy. I use tur dal, sambar powder, tamarind pulp and veggies like shallots, tomatoes, a carrot, dosakaya, local cucumber, mullakada or drumstick and bottle gourd; can you guess the wholesomeness of this sambar?

Fill a bowl with this divine soup and immerse the idlis in it; best comfort food for me. One can attain Nirvana eating spoonfuls of this soft, appetizing, lip-smacking, scrumptious dish.

Check out the recipe for Soft idlis and also Coconut Chutney

Andhra Sambar Recipe for Idli

INGREDIENTS

½ cup tur dal or split pigeon peas

6 Shallots (small onions) peel and cut both ends

3 Tomatoes medium size, roughly chopped

Vegetable – 1 cup (cubed) carrot/bottle gourd/cucumber/drumstick/aubergine-optional

Green chillies – 2, slit lengthwise

Turmeric powder – 1/2 Tsp

Coriander leaves

1 tsp-Thick tamarind paste

1 tsp Jaggery or sugar

Salt to taste

1 tbsp sambar powder

For tempering:

1 tbsp ghee or clarified butter

2 Red chilis

Pinch of Asafoetida

Curry leaves – a sprig

1 tsp mustard seeds

1 tsp red chilli powder

2-3 cloves garlic

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METHOD

Firstly, wash the toor dal and soak in for 10-15 minutes. Soaking helps to cook the dal faster and removes added chemicals.

Next, in a pressure cooker, add the dal along with 2 cups water, tsp turmeric powder. Pressure cook up to 4 whistles or till the dals turn soft. Turn off the flame and allow the pressure to ease before opening the lid.

Then, remove the lid of the pressure cooker, mash the dal and keep aside.

Consequently, in a pan add four cups of water, shallots, green chillies and vegetable chunks. Bring to a boil and simmer until vegetables are soft and cooked.

Add the boiled vegetables to the mashed dal and continue to simmer. Next, add the tamarind pulp and salt.

Now add a heaped tbsp of the sambar powder and mix well. Continue to simmer for 7-8 mts on medium flame.

Meanwhile. heat ghee in a small pan for the tempering. Add mustard seeds and allow spluttering. Add red chilis, garlic cloves, curry leaves and asafoetida and saute. Turn off the flame and add 1 tsp red chilli powder; It gives a nice red colour to the sambar. Add the tempering to the simmering sambar. Be careful as it may spill out.

Turn off the flame, add coriander leaves and place lid. Remove to a serving bowl.

Finally, serve Andhra Sambar Recipe for Idli with steamed idlis, podi or gunpowder and coconut chutney.

Don’t forget to smear the idlis with some cow-ghee.

 

soft idli with sambar chutney

 

Tags: curry leavesdaldrumstickgreen chilligunpowderidlimustard seedspodisambarshallotstamarind pastetuvar dal
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Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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