Recipe of Idli Sambahr and Chutney

What is Idli?

Idli is a type of savory rice cake. It is popular in South Indian cuisine. The batter for idli is made from rice and urad dal (black gram). The ingredients are soaked separately and then ground to a fine paste. This paste is left to ferment overnight. The fermentation process is essential. It gives the idlis their soft, fluffy texture.

The History of Idli

The history of idli is fascinating. Some believe that idli originated in Indonesia. This was during the Hindu kingdom’s era. Indian traders and kings might have brought the recipe to India. Others argue that idli was mentioned in Indian texts as early as 920 AD. Regardless of its origin, idli has become a staple in South Indian households.

What is Sambhar?

Sambhar is a lentil-based vegetable stew. It is seasoned with tamarind and a special blend of spices. The main ingredient in Sambhar is toor dal (pigeon pea lentil). Vegetables like drumstick, carrots, and eggplant are commonly added. Sambhar is known for its tangy and spicy flavor.

The History of Sambhar

The origin of sambhar is linked to the Maratha ruler Shahuji. It is said that his cook accidentally used tamarind instead of kokum. This mistake led to the creation of sambhar. It quickly became popular and spread throughout South India.

Today, we will share the recipe for making a traditional South Indian meal: Idli with Sambhar and Chutney. This delicious and healthy meal is enjoyed by people all over the world. Here, we will guide you through each step to create this mouthwatering dish in your own kitchen.

Ingredients for Idli

To make idlis, you will need:

• 2 cups of rice
• 1 cup of urad dal (black gram)
• 1 teaspoon of fenugreek seeds
• Salt to taste
• Water as needed
• Preparation of Idli Batter

Soak the Ingredients:

• Soak the rice and fenugreek seeds together in water for 4-6 hours.
• Soak the urad dal separately in water for the same amount of time.

Grind the Ingredients:

• Drain the water from the urad dal. Grind it to a smooth paste using a little water.
• Drain the water from the rice and fenugreek seeds. Grind them to a slightly coarse paste.

Mix and Ferment:

• Combine both the ground rice and urad dal pastes in a large bowl.
• Add salt to taste.
• Mix well and leave the batter to ferment overnight or for 8-12 hours. The batter should rise and become fluffy.

Making the Idlis

Prepare the Steamer:

• Grease the idli molds with a little oil.
• Pour the fermented batter into the molds.

Steam the Idlis:

• Place the idli molds in a steamer.
• Steam for 10-15 minutes or until a toothpick inserted into the idlis comes out clean.

Serve:

• Let the idlis cool for a minute before removing them from the molds.
• Serve hot with sambhar and chutney.

Ingredients for Sambhar

To make sambhar, you will need:

• 1 cup of toor dal (pigeon pea lentil)
• 1 tablespoon of tamarind paste
• 1 teaspoon of turmeric powder
• 2 teaspoons of sambhar powder
• 1 onion, chopped
• 1 tomato, chopped
• 1 carrot, chopped
• 1 potato, chopped
• 4-5 drumstick pieces (optional)
• Salt to taste
• Water as needed
• For Tempering Sambhar
• 2 tablespoons of oil
• 1 teaspoon of mustard seeds
• 1 teaspoon of cumin seeds
• A pinch of asafoetida (hing)
• 2 dried red chilies
• A few curry leaves
• Preparation of Sambhar

Cook the Dal:

Wash the toor dal and pressure cook it with turmeric powder and enough water until it becomes soft and mushy.

Prepare the Vegetables:

• In a large pot, add chopped vegetables (onion, tomato, carrot, potato, and drumsticks) and enough water to cover them.
• Cook until the vegetables are tender.

Mix Dal and Vegetables:

• Add the cooked dal to the pot of vegetables.
• Add tamarind paste, sambhar powder, and salt. Mix well.
• Let it simmer for 10-15 minutes to blend the flavors.

Temper the Sambhar:

• Heat oil in a small pan. Add mustard seeds and let them splutter.
• Add cumin seeds, asafoetida, dried red chilies, and curry leaves. Fry for a few seconds.
• Pour this tempering over the sambhar and mix well.

Serve:

Serve hot sambhar with idlis.

Ingredients for Coconut Chutney

To make coconut chutney, you will need:

1 cup of grated fresh coconut

2 tablespoons of roasted chana dal (Bengal gram)

2-3 green chilies

1-inch piece of ginger

Salt to taste

Water as needed

For Tempering Chutney

1 tablespoon of oil

1 teaspoon of mustard seeds

A few curry leaves

Preparation of Coconut Chutney

Grind the Ingredients:

• In a blender, add grated coconut, roasted chana dal, green chilies, ginger, and salt.
• Add a little water and grind to a smooth paste.

Temper the Chutney:

• Heat oil in a small pan. Add mustard seeds and let them splutter.
• Add curry leaves and fry for a few seconds.
• Pour this tempering over the chutney and mix well.

Serve:

Serve the chutney with hot idlis.

The Perfect Breakfast

Idli with sambhar and chutney is a nutritious and balanced meal. It is rich in carbohydrates, proteins, and essential vitamins. This makes it an ideal breakfast to start your day with energy.

Nutritional Benefits

Idli:

• Idlis are low in calories and fat.
• They are a good source of carbohydrates and proteins.
• Fermented idlis are rich in probiotics, which are good for digestion.

Sambhar:

• Sambhar is rich in fiber and proteins.
• It contains various vitamins and minerals from the vegetables.
• The use of tamarind and spices provides antioxidants.

Chutney:

• Coconut chutney is rich in healthy fats.
• It provides essential nutrients like iron and magnesium.
• The spices in chutney add to its antioxidant properties.

Cooking Tips

For Idlis:

• Ensure proper fermentation of the batter for fluffy idlis.
• Do not over-steam the idlis. Check after 10 minutes.

For Sambhar:

• Adjust the consistency of sambhar by adding water as needed.
• Use fresh vegetables for better flavor.

For Chutney:

• Use fresh coconut for the best taste.
• Adjust the number of chilies according to your spice preference.

Cultural Significance

Idli with sambhar and chutney is more than just food. It is an integral part of South Indian culture. Families come together over this meal, especially during breakfast. It is a staple during festivals and special occasions. The simplicity and wholesomeness of this dish make it a symbol of hospitality and tradition.

Health Benefits

Idli with sambhar and chutney is a health-packed meal. It is low in fat. The fermentation process increases probiotic content. This is good for gut health. Sambhar is full of vitamins and minerals. It boosts immunity. Chutneys provide antioxidants. This meal is also gluten-free, making it suitable for people with gluten intolerance.