Idli Sambar

Idli sambar is the quintessential breakfast of Tamil Nadu and much of South India, eaten daily in millions of homes and tiffin stalls. The soft, fermented rice-and-lentil cakes paired with a tangy, spiced lentil broth represent one of the oldest surviving culinary traditions in the subcontinent — a complete, balanced meal in two components.

Serves: 4

Ingredients

Idli batter (prepare the night before):

• 300g (1½ cups) idli rice or parboiled rice
• 100g (½ cup) urad dal (black gram, hulled)
• 1 tsp fenugreek seeds
• 1 tsp salt

Sambar:

• 200g (1 cup) toor dal (split pigeon peas)
• 2 medium tomatoes, chopped
• 1 small onion, quartered
• 100g (3½ oz) drumstick (moringa) or mixed vegetables
• 1½ tbsp sambar powder
• 1 tsp tamarind paste
• ½ tsp turmeric
• Salt to taste

Sambar tempering:

• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 10 fresh curry leaves
• 2 dried red chillies
• 1 pinch asafoetida

Instructions

1. Soak (8–10 hours): Rinse rice, urad dal, and fenugreek seeds separately. Soak in cold water overnight.
2. Grind: Drain and grind urad dal with a little water until fluffy and light, about 15 minutes in a wet grinder. Grind rice to a slightly coarser texture. Combine, add salt, and ferment in a warm place for 8–12 hours until the batter doubles and smells faintly sour.
3. Cook dal (25 minutes): Pressure-cook toor dal with turmeric and 600ml (2½ cups) water for 4 whistles. Mash until smooth.
4. Build sambar (15 minutes): Add tomatoes, onion, vegetables, sambar powder, tamarind paste, and salt to the cooked dal. Simmer 12–15 minutes until vegetables are tender. Adjust consistency with water.
5. Temper: Heat coconut oil, splutter mustard seeds, add curry leaves, dried chillies, and asafoetida. Pour into sambar immediately.
6. Steam idlis (12 minutes): Grease idli moulds, pour in batter to three-quarters full, and steam over boiling water for 10–12 minutes until a skewer comes out clean. Rest 2 minutes before unmoulding.

Cook's Notes: The fermentation is the heart of this dish — a longer, cooler ferment produces more complex sourness. Leftover batter keeps refrigerated for up to 5 days and improves with age. Serve with coconut chutney alongside the sambar.