This is my favorite Sambar during my childhood. This be in such a way you will drink it in liters. Idlis or Dosas drunken in this kind of sambar will be very very tasty. It will taste divine. That is what I would say. If you lessen the spice, you can definitely give this to kids. Kids above 10 months can be given this kind of sambar, if it is made less spicy. Especially kids like the taste. You can also give the carrots from the sambar to kids. It will be very cooked and well seasoned.
This is tirunelveli regional recipe. This is a very usual sambar recipe in region. As it is a one pot recipe, we make it often. If you idli batter is well fermented, add very little tamarind juice. If your batter is fresh one, add little more tamarind juice. It has a very nice flavor.
Idli Sambar | Siruparuppu Sambar
| Prep Time : | Cook Time: | |
| Yield: 4 cups | Svg Size: 3/4 cup | |
Average Rating: 5 for 5 | Calories per Serving: 100 | |
| Posted By: Sabari | Cuisine: Tamilnadu |
Ingredients
for tempering | thalippu | tadka
Quick Procedure
- 3/4 cup moong dal or siru paruppu
- 1 small carrot
- 1 small brinjal
- few shallots
- 1 small tomato
- 1 or 2 green chillies
- 1/4 tsp asafoetida or kayam
- 1/4 tsp turmeric powder
- 1 tsp sambar powder
- 1/4 tsp cumin or seerakam
- gooseberry sized tamarind
- salt as per taste
for tempering | thalippu | tadka
- 1 tsp gingelly oil
- 1/4 tsp mustard seeds or kadugu
- 1 shallot, sliced
- curry leaves
Quick Procedure
- Take moong dal, chopped carrot, brinjal, shallots, tomato and green chillies in pressure cooker.
- Add asafoetida, turmeric powder, sambar powder and cumin seeds to it.
- Add 4 cups of water and tamarind extract.
- Pressure cook it for 2 to 3 whistles.
- Heat some oil. Add mustard seeds, onion slices and curry leaves. Let them sputter. This is the tempering or thalippu.
- Mash and mix cooked dal and add this tempering to it.
- Sprinkle some chopped coriander leaves. Cover the vessel and keep it rest for 10 more minutes. Then only the flavor will enhance.
Stepwise Pictures
| Take moong dal, chopped carrot, brinjal, shallots, tomato and green chillies in pressure cooker. |
| Add asafoetida, turmeric powder, sambar powder and cumin seeds to it. |
| Add 4 cups of water and tamarind extract. |
| Pressure cook it for 2 to 3 whistles. |
| Mash and mix cooked dal |
| Heat some oil. Add mustard seeds, onion slices and curry leaves. Let them sputter. This is the tempering or thalippu. Add this tempering to it. |
| Sprinkle some chopped coriander leaves. Cover the vessel and keep it rest for 10 more minutes. Then only the flavor will enhance. |
Idli Sambar is ready. Serve it with hot idlis or spongy dosas.
