IDLI WITH SAMBAR
“One thing is guaranteed when growing up in a South Indian household - at least once a week, idli is on the menu. These savoury rice cakes bring back memories of my childhood and family - the thought of these soft, cushiony discs steaming as they come out of the pot still gets me excited! You should always pair idli with some spicy sambar, nothing beats it!”
- KRITHIKA MOHAN
SERVES 6 - COOKS IN 90
INGREDIENTS
For the idli (this should make approx. 20 pieces):
1 cup urad dal
1 teaspoon fenugreek seeds
4 cups idli rice
2 teaspoons salt
2 teaspoons vegetable oil
3 cups water
For the sambar:
1 cup toor dal
½ teaspoon turmeric powder
1 teaspoon salt
6 cups of water
1 tablespoon tamarind
2 tablespoons vegetable oil
1 medium tomato chopped
1 brown onion
2 cloves of garlic
2 tablespoons sambar powder
2 tablespoons chilli powder
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 sprigs of curry leaves
METHOD
For the idli:
Soak the idli rice in water for 5 - 6 hours, and separately soak the urad dal and fenugreek seeds together in water for 5 - 6 hours.
After this time has passed, drain the water and transfer the urad dal to a blender. Add 1½ cups of cold water and grind the dal into a fine paste; and then transfer the ground dal into a pot.
Drain the water from the idli rice and add the rice to a blender, along with approx. 1½ cups water. Grind the rice into a smooth paste (note: you will need to adjust the amount of water based on the type of rice you use, so add it gradually).
Transfer the ground rice into the same pot as the dal, add salt and stir together until a smooth consistency is formed.
Cover the batter with cling wrap and leave it on the benchtop to ferment overnight.
Once fermented, grease special idli plates with vegetable oil and fill them with the batter. Steam in a steamer for 10 - 12 minutes on high heat.
For the sambar:
Chop 1 onion, 2 cloves of garlic and 1 tomato
Fry off the onion and garlic in a saucepan with vegetable oil, until the onions become translucent. Add in the tomato and cook for another minute
To the same saucepan, add the rinsed toor dal with ½ teaspoon turmeric powder, 1 teaspoon of salt and 3 cups of water. Cook until the dal is soft and tender. Add water as required
At the same time as cooking the dal, soak 1 tablespoon of tamarind in ⅓ cup of hot water for 15 - 20 minutes - then strain the liquid using a strainer. Set it aside.
To the cooked dal, add an additional 3 cups of water and 2 tablespoons sambar powder - as well as the tamarind juice.
Add in the chilli powder, and simmer on medium heat for 5 - 6 minutes.
For the tempering - heat 1 tablespoon of oil in a small pan on medium heat.
Once hot, add mustard seeds and let them pop, then add the cumin seeds and curry leaves for a few more seconds - until the curry leaves become crisp.
Pour tempering over the simmering sambar.
Ready to serve!
DISH OF OUR HERITAGE
BY KRITHIKA MOHAN