Idli Shambar At Century Trails

Total Time

Prep: 0 min. Cook: 0 min.

Makes

1 serving

Updated: Apr. 05, 2024

At Century Trails, we're delighted to share an authentic recipe for Idli Sambar, a South Indian classic that has earned a special place in the hearts of many. Crafting the perfect combination of soft and fluffy idlis with a flavorful and tangy sambar is an art, and our Century Trails special Idli Sambar recipe is here to guide you through it. To prepare the idlis, soak a blend of idli rice, urad dal, and fenugreek seeds, grind into a smooth batter, and let it ferment overnight. Steam the batter into idlis, creating the ideal base for our Century Trails delight. For the sambar, cook toor dal until soft, and in a separate pan, sauté onions, tomatoes, and green chilies. Add a mix of vegetables, tamarind extract, and a blend of spices, simmering until the flavors meld together. Serve the steaming hot idlis with ladles of sambar, garnish with coriander leaves, and experience the timeless joy of this South Indian classic at Century Trails. https://www.centurytrails.in/

Ingredients

For Idli:

2 cups idli rice
1 cup urad dal (black gram)
1 teaspoon fenugreek seeds
Salt to taste
Water for soaking and grinding
For Sambar:

1 cup toor dal (split pigeon peas)
1 cup mixed vegetables (carrots, beans, potatoes, drumsticks, etc.)
1 large onion, finely chopped
2 tomatoes, chopped
2 green chilies, slit
1/2 cup tamarind extract
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
10-12 curry leaves
1/2 teaspoon turmeric powder
2 tablespoons sambar powder
Salt to taste
2 tablespoons oil
Chopped coriander leaves for garnish

Directions

For Idli:

Rinse 2 cups of idli rice, 1 cup of urad dal (black gram), and 1 teaspoon of fenugreek seeds thoroughly.
Soak the rinsed ingredients in water for 4-6 hours.
Grind the soaked mixture into a smooth batter, adding water as needed.
Add salt to the batter and allow it to ferment overnight or for at least 8 hours.
Grease the idli molds and pour the batter into them.
Steam the idlis for 10-12 minutes until they are cooked through.
For Sambar:

Cook 1 cup of toor dal (split pigeon peas) with enough water until it becomes soft and mushy.
In a separate pan, heat 2 tablespoons of oil and add 1 teaspoon each of mustard seeds, cumin seeds, a pinch of asafoetida (hing), and 10-12 curry leaves.
Add 1 large finely chopped onion and sauté until golden brown.
Introduce 2 chopped tomatoes and 2 slit green chilies, cooking until the tomatoes are soft.
Incorporate 1 cup of mixed vegetables, 1/2 teaspoon of turmeric powder, and 2 tablespoons of sambar powder. Cook for a few minutes.
Pour in 1/2 cup of tamarind extract and bring the mixture to a boil.
Once the vegetables are tender, add the cooked toor dal and salt to taste.
Adjust the consistency by adding water if needed and let it simmer for 10-15 minutes.
Garnish the sambar with chopped coriander leaves.