Olivia Carter
Idli Sambar is a traditional South Indian dish that is loved by people all over the world. It is a healthy and nutritious meal that can be enjoyed for breakfast, lunch, or dinner. The soft and fluffy idlis served with piping hot sambar is a match made in heaven. If you have a pressure cooker at home, then making idli sambar becomes even easier and quicker.
To make idli sambar in a pressure cooker, you will need a few basic ingredients such as toor dal, vegetables, tamarind paste, sambar powder, and of course, idli batter. The pressure cooker helps to cook the dal and vegetables faster, infusing all the flavors together. It is a convenient method that saves time and makes the process hassle-free.
Start by cooking the dal in the pressure cooker until it becomes soft and mushy. In a separate pan, sauté the vegetables and prepare the sambar masala. Add the sautéed vegetables, masala, and tamarind paste to the cooked dal. Allow it to simmer for a few minutes, and your delicious sambar is ready. Meanwhile, steam the idlis in the pressure cooker using an idli stand.
Serve the hot and fluffy idlis with a generous serving of sambar. You can also garnish it with coriander leaves and serve it with coconut chutney for an added burst of flavor. Whether you are a beginner or an experienced cook, making idli sambar in a pressure cooker is a simple and efficient way to enjoy this classic South Indian dish.
Ingredients for Idli:
Idli Rice: 1 cup
Urad Dal: 1/4 cup
Fenugreek Seeds: 1/2 tsp
Poha (Avalakki, Beaten Rice): 1/4 cup
Water: as needed
Rock Salt (Sendha Namak): to taste
Oil: for greasing
Optional:
Curry Leaves, chopped
Cashew Nuts, chopped
Mustard Seeds
Ingredients for Sambar:
To make sambar, you will need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Toor dal (split pigeon peas) | 1/2 cup |
| Vegetables (such as carrots, potatoes, eggplant, drumstick) | 1 cup, chopped |
| Sambar powder | 2 tablespoons |
| Tamarind pulp | 1 tablespoon |
| Tomato | 1, chopped |
| Onion | 1, chopped |
| Green chilies | 2, slit |
| Curry leaves | A handful |
| Mustard seeds | 1/2 teaspoon |
| Asafoetida (hing) | A pinch |
| Turmeric powder | 1/2 teaspoon |
| Oil | 2 tablespoons |
| Salt | To taste |
| Water | As required |
| Cilantro (coriander leaves) | For garnishing |
These are the essential ingredients you need to prepare delicious sambar. With these ingredients handy, you can easily make sambar in a pressure cooker.
Step-by-Step Instructions:
Here is a step-by-step guide on how to make idli sambar in a pressure cooker:
Step 1:
First, soak 1 cup of toor dal (split pigeon peas) and 1 tablespoon of tamarind in water for about 30 minutes. Then drain the water and set aside.
Step 2:
In a pressure cooker, add the soaked and drained toor dal, along with 2 cups of water, 1/2 teaspoon of turmeric powder, and some salt. Close the lid and cook the dal on medium heat for about 4-5 whistles.
Step 3:
While the dal is cooking, prepare the sambar masala. Heat 1 tablespoon of oil in a pan and add 1 teaspoon of mustard seeds. Once the seeds start to crackle, add 1 dried red chili, 1/4 teaspoon of asafoetida, and a few curry leaves. Stir for a few seconds.
Step 4:
Next, add 1 finely chopped onion to the pan and sauté until it turns golden brown. Then, add 1 chopped tomato and cook until it becomes soft and mushy.
Step 5:
Add 2 tablespoons of sambar powder, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of salt to the pan. Mix well and cook for a minute.
Step 6:
Add the cooked dal to the pan and mix everything together. Cook the sambar on low heat for about 10 minutes, allowing the flavors to blend and the consistency to thicken.
Step 7:
In a separate small pan, heat 1 tablespoon of oil. Add 1/2 teaspoon of mustard seeds, 1/4 teaspoon of asafoetida, and a few curry leaves. Once the mustard seeds start to crackle, pour this tempering over the sambar and mix well.
Step 8:
Your idli sambar is ready to be served! Garnish with coriander leaves and serve hot with idli or dosa.
Tips and Tricks:
1. Soak the lentils and rice: To ensure the perfect texture of idlis, it is important to soak the lentils and rice for at least 4-5 hours before grinding them. This helps in softening the lentils and rice, making them easier to grind and ferment.
2. Fermentation process: After grinding the lentils and rice, allow the batter to ferment for at least 8-10 hours or overnight. Fermentation adds a tangy flavor to the idlis and makes them light and fluffy. Keep the batter in a warm, dark place for the best results.
3. Steam the idlis properly: While making idlis in a pressure cooker, make sure to use a steamer rack or any other suitable stand to keep the idli plates. Add enough water to the cooker, but make sure it doesn’t touch the bottom of the idli plates. Steam the idlis on medium heat for 10-12 minutes or until they become soft and spongy.
4. Add a pinch of baking soda: If you want softer and fluffier idlis, you can add a pinch of baking soda to the batter while making idlis. Baking soda helps in speeding up the fermentation process and gives a nice texture to the idlis.
5. Serve with sambar: Idlis taste best when served with sambar. You can make a delicious sambar by adding vegetables like onions, tomatoes, carrots, and beans to the lentils. Cook the lentils and vegetables with tamarind pulp, spices, and sambar powder to get a flavorful and aromatic sambar.
6. Garnish with coriander leaves: Before serving the idlis, garnish them with freshly chopped coriander leaves. This adds a fresh and vibrant touch to the idlis and enhances their flavor.
7. Serve hot: Idlis are best enjoyed when served hot. Serve them with sambar and coconut chutney for a complete South Indian breakfast experience.
Note: It is always important to adjust the recipe according to your taste preferences and the ingredients available to you.
Serving Suggestions:
Once your idli sambar is ready, it’s time to serve and enjoy this delicious South Indian dish. Here are some serving suggestions to make your meal even more appetizing:
1. Traditional Serving:
Traditionally, idlis are served with sambar and coconut chutney. Place a few idlis on a plate, pour some sambar over them, and serve with a side of coconut chutney. This combination adds a burst of flavors to your taste buds.
2. Idli Sambar Platter:
Create a platter with idlis, sambar, coconut chutney, and some crispy dosas. Add a dollop of ghee on the idlis to enhance their taste. This platter offers a variety of flavors and textures, making it a perfect choice for brunch or lunch.
3. Idli Sambar Bites:
If you’re looking for a unique twist, try serving mini idlis soaked in sambar as bite-sized snacks. Skewer the mini idlis along with some vegetables like bell peppers and cherry tomatoes to create colorful and flavorful idli sambar bites.
4. Masala Idli Sambar:
If you want to add more depth to your idlis, you can pan-fry them with some spices to create masala idlis. Serve these crispy and spicy idlis with piping hot sambar, and you’ll have a delightful fusion of flavors on your plate.
Remember, idli sambar is a versatile dish, and you can experiment with different serving styles and accompaniments to suit your taste. Whether you enjoy it traditionally or with a modern twist, idli sambar is sure to satisfy your cravings for a hearty meal.
FAQ
What is Idli Sambar?
Idli Sambar is a popular South Indian dish made with steamed rice cakes (idli) served with a flavorful lentil and vegetable stew (sambar). It is a staple breakfast or snack item in many South Indian households.
