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Idli Sambar

INGREDIENT – To serve 4 persons

Oil 3 tbsp
Fenugreek ¼ tsp
Curry leaves 1 sprig
Whole Shallots 100 g
Toor dal 125gm
Melam Turmeric Powder ½ tsp
Tamarind ½ lemon size
Melam Idli Sambar Masala 2 tsp (not heaped)
Tomato chopped 3 nos medium sized
Yellow Pumpkin (small pieces) 1 cup
Drumstick 4 nos
Jaggery (optional) 1 tbsp (not heaped)
Coriander leaves 1 sprig
Salt To taste
Water 2 cups (300ml)

For tempering

Sliced Shallots 1 tbsp
Round Red chilli 6 nos
Mustard ¼ tsp
Curry Leaves 1 sprig
Oil 1 ½ tbsp

COOKING METHOD
  • Wash and pressure cook the dal with turmeric powder and 1 tbsp oil.

    (Cooked Dal need to be little coarse).

  • Soak tamarind in one cup of water and keep it aside.
  • Heat 2 tbsp oil in a pan, add fenugreek, curry leaves, whole shallots and saute till translucent.
  • Then add tomato, saute until mashy.
  • Now add Melam Idli Sambar Masala, drumstick and yellow pumpkin.
  • Add water, salt to taste and cook well for a while.
  • Now add cooked dal, tamarind water and adjust the salt.
  • Simmer it for 3 to 4 minutes and remove it from heat.
Optional:
  • Jaggery can be added after tamarind water.

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