| Recipe Highlights |
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| Idi sambar is one of our family’s favorite dish which is different in taste from normal sambar. |
| Ingredients | Cooking Time : 20 – 30 Mins |
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| Small onions – 6 to 8 nos Tomato – 1 (Big) Potato- 1 (Medium size) Carrot – 1 (Small size) Drumstick - 1 Avarakkai – 4 nos Tamarind – golf ball size Oil- 3 tsp Red chili – 2 to 3 (short chili) Mustard seeds – 1 tsp Curry leaves few coriander leaves few Salt - to taste | Pressure Cook it: Toor dal – 1 cup Water – 1 and 1/2 cup To Roast and Grind Scrubbed Coconut - 4 teaspoon Coriander seeds – 3 teaspoon Cumin seeds – 1 teaspoon Urad dal – 1/2 teaspoon Toor dal – 1 tsp Bengal gram/kadalai paruppu – 1 tsp Red chilies – 7 to 8 |
| Method | |
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| Step :1 Chop all the vegetables as like shown in the figure.Cook toor dall well in a pressure cooker for 2 to 3 whistles. |  |
| Step 2: Soak tamarind in a cup of water for half an hour. |   |
| Step 3: Roast all the things mentioned below ‘To Roast and Grind’ one by one.Then grind it nicely like a paste. |  |
| Step 4: Heat oil in a pan.Add onions,tomato,all the vegetables one by one.Saute it for few minutes .Add a cup of water.Let it allow to boil till all the vegetables are half cooked. |  |
| Step 5: Extract tamarind water from the soaked tamarind and discard the pulp.Add tamarind water to the ground paste.Add this to the above.Add sufficient salt to it. |  |
| Step 6: Let it allow to boil for 5 minutes.Now add the toor dal.Adjust the water level. |  |
| Step 7: Allow to boil till raw smell goes out.Heat oil in another pan.add mustard seeds.When it is spluttered,add pinched red chili,and curry leaves one by one. |  |
Step 8: Add the tempered things to the sambar.Garnish with coriander leave |  |
| Idi Sambar is now ready to serve. | |
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