Idli Sambar: Listen, if you ask anyone in our house what they want for Sunday breakfast, 9 out of 10 times the answer is “only idli sambar”. Nothing else. Not pongal, not dosa, not even upma. Just soft idli drowned in that hot, slightly tangy sambar with coconut chutney on the side. That’s it. Happiness sorted.
I’ve been making this same sambar for years now. Sometimes I use MTR powder when I’m lazy (no shame), sometimes I roast my own masala when I have time. Both ways turn out good, but this version is what we usually do on normal days.
Credit by: AI Genereted Img
What you need (for 4–5 people, meaning enough for second round also)
- Toor dal – ½ cup (the yellow one, not the oily kind)
- Vegetables – 1 carrot, 8–10 beans, sometimes half potato if dal is less
- Tomato – 1 normal size, chopped anyhow
- Small onions / shallots – 8–10 (best taste, but if you don’t have, one big onion also okay)
- Green chilli – 1 or 2, just slit
- Tamarind – small lemon size (more if you like extra khatta)
- Turmeric – half spoon
- Salt – as usual, don’t be stingy
- Water – 3½ to 4 cups
For the masala part (if you don’t want to use packet powder):
- Coriander seeds – 1 big spoon
- Chana dal – 1 small spoon
- Red chillies – 4–5 (we like it medium spicy)
- Jeera – half spoon
- Methi seeds – very little, like 8–10 grains only (too much = bitter)
- Curry leaves – few
Credit by: AI Genereted Img
For tadka (very important, don’t skip):
- Oil – 2 spoons (coconut oil if you have, smells amazing)
- Mustard – 1 spoon
- Curry leaves – 1 full sprig
- Hing – tiny pinch
- Red chilli – 1 or 2 broken
And obviously:
- Idlis – as many as your family eats (we do 3–4 per person)
- Coconut chutney – must have
Credit by: AI Genereted Img
How I actually make it (no complicated steps)
- First thing – wash toor dal, throw it in cooker with all veggies, tomato, onion, chilli, turmeric, salt and water. 4 whistles on medium flame. Done. Let it cool a bit, then mash it lightly with the back of the ladle. (Don’t make it like baby food, little texture is nice.)
- Now squeeze tamarind in ½ cup warm water. Strain it, add to the dal. Put the gas on medium and let it boil nicely for 8–10 minutes. Raw tamarind smell should go completely.
- While that’s happening, if you’re making your own powder: just dry roast everything in a small kadai till nice smell comes (don’t burn the red chillies). Cool it, powder it. Add 2½–3 spoons of this (or MTR/Sakthi powder) into the boiling sambar. Taste it. Add salt/chilli if needed. Let it boil another 5 minutes. Consistency should be like… not too thick like normal sambar, not watery like rasam. Somewhere in between.
- Last step – tadka. Heat oil, crackle mustard, throw in curry leaves, hing, red chilli. Immediately pour on top of sambar. Switch off gas. Put some fresh coriander if you have (I usually forget).
That’s it. Done in 30–35 minutes if dal is cooked.
Now just steam idlis fresh, put 3–4 in a plate/bowl, pour sambar till idlis are almost swimming. One tiny spoon ghee on top if you’re feeling rich that day. Side mein coconut chutney. Chai optional but highly recommended.
Credit by: AI Genereted Img
Read More Recipes: My Go-To Aloo Paratha – The Way We Make It at Home Every Weekend
Few things I learned after making it 1000 times
- Shallots > normal onion (big difference in taste, trust me)
- If sambar becomes too thick next day, just add hot water + little tamarind water before heating
- Don’t add too much methi in powder – once I added full spoon, whole sambar tasted like medicine
- Kids like it sweeter? Add ½ spoon jaggery at the end (my niece demands it)
- No onion? Just skip, add one more tomato or little pumpkin – still good
This is our regular, no-drama idli sambar. Nothing fancy, but everyone finishes the plate and asks for more. Try it once, then you’ll also start craving it every weekend like us.
You make any changes in your house? Tell me in comments, always looking for new tricks!
Love, Your typical South Indian kitchen aunty 😄
