Idli Sambar (Steamed Rice Cakes with Lentil Stew)
Idli sambar is a foundational South Indian breakfast that pairs soft, steamed rice cakes with a spiced lentil and vegetable stew. The idli batter, made from fermented ground rice and urad dal, is poured into molds and steamed for ten to twelve minutes, producing spongy, airy discs that absorb sauces readily. The sambar starts with toor dal simmered until completely soft and partially mashed, then combined with sauteed onion and tomato, sambar powder, and tamarind water for a ten-minute simmer. Tamarind contributes a sour tang that balances the earthiness of the lentils, while the spice blend adds warmth without overwhelming heat. The final step is tempering, where mustard seeds are popped in hot oil and stirred into the finished stew, releasing a nutty, aromatic burst. Dipping or soaking the mild idli in the bold, tangy sambar creates a contrast that defines this combination.
Adjust Servings
Instructions
- 1
Pour batter into idli molds, steam for 10-12 minutes, then cool slightly and unmold.
- 2
Cook toor dal until soft and mash lightly.
- 3
Sauté onion and tomato, then add sambar powder.
- 4
Add cooked dal and tamarind water, then simmer 10 minutes.
- 5
Temper mustard seeds in oil, add to sambar, and serve with idli.
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