Sambar for idli

This tangy Sambar completes the idli. Idli can be eaten with various chutneys and podis but I don't feel satisfied until there is sambar with it. I prepare this sambar specially for idli and vada, but it tastes good with rice as well. I end up eating more sambar than idli, the combi is simply the best. Some people like to immerse the idli in sambar like I do, but others prefer it in a cup, either way it is yummy! So what are we waiting for?

Sambar Recipe:

1 cup Thoor dal / split pigeon pea

1 cup Tamrind juice

1 small Onion chopped lengthwise (optional)

1 pound small Onions / pearl onions

5 juicy Tomatoes finely chopped.

1/2 tsp Turmeric

1/2 tsp Mustard seeds

1/2 tsp Jeera / Cumin

1/2 cup chopped Cilantro

1/4 tsp crushed Jaggery

1 pinch Hing.

1 sprig Curry leaves

Salt to taste.

For grinding:

1 tsp Ghee /clarified butter

2 tbps Oil

1 inch Cinnamon

8 Cloves

2 Marati moggu

1/2 tsp Urad dal/split black gram

1/2 tsp Channa dal

1/3 cup grated Coconut.

2 tsp Curry powder/Rasam powder

Method:

1. Pressure cook thoor dal and turmeric with adequate water.Let it whistle for atleast 3 times.

2. Let it cool. Once cool mash the dal .

3. Heat Ghee in a pan and roast Cinnamon,Cloves and marati moggu, till cloves swell.

4. Add urad dal and channa dal and fry till crisp and golden brown.

5. Grind the fried mixture along with coconut , curry powder and water to a fine paste.

6. In a deep sauce pan, heat oil add mustard seeds, cumin, hing and curry leaves.

7. Once the curry leaves are crisp , add onions.

8. Fry onions till they are translucent and then add tomato.

9. Fry tomatoes for about a minute.

10. Add the mashed dal and tamrind water.

11. Add crushed Jaggery and stir.

12. Add the ground masala and boil for 3 to 4 minutes.

13. Add salt and garnish with cilantro.

14. Serve hot with hot idli , vada or rice.

Note:

If you prefer spicy Sambar add extra Rasam powder.

If your rasam powder is not very spicy you can add about 1/4 tsp chilli powder to 1 tsp rasam powder to make it more spicy.