Easy Sambar Recipe for Idlis Using MTR Spicy Sambar Powder

Name: EASY SAMBAR RECIPE FOR IDLIS
Cuisine: Karnataka, South Indian
Ingredients: You Will Need:; 1/2 cup Toor Dal; 1/8 cup Moong Dal (Optional); 3 teaspoon MTR Spicy Sambar Powder; 1 large Onion; 2 large Tomatoes; 1 Capsicum; 1/4 teaspoon Turmeric Powder; A small lump of Jaggery; Salt as per taste; To Temper; 1 tablespoon Cooking Oil; 1/2 teaspoon Mustard seeds; A big pinch of Hing; A sprig of Curry Leaves

Friday, November 27, 2020

If there is one dish that I could probably eat every other day, It definitely would be Idli Sambar .. I am that girl who always chooses a plate of Idli Sambar dip over Masale Dose/Masala Dosa at Darshinis

I have a favorite version of Sambar that I am going to be sharing here. This one is not like the one you get at Bengaluru Darshinis. I use MTR Spicy Sambar Masala for this & it tastes great

I usually do not use store bought Sambar powders because I am mostly unhappy with the flavours. Once, I happened to buy a couple of Packets of MTR Spicy Sambar Powder (It comes in a yellow pack) & tried making a simple Onion & capsicum Sambar to be had with Idlis.

It turned out amazing for a store bought Powder & this has been a staple since then.

Those of you unfamiliar with Sambars, let me explain a little bit, The Sambar that is made for Idlis is very different from the Sambars that are meant to be eaten with Rice.

Sambar for Idlis are not vegetable heavy. We add only Onions, tomatoes & Capsicum & is also thin & soupy as compared to Sambars meant to be eaten with rice.

Lets head to the recipe

Serves 4-5

You Will Need:

1/2 cup Toor Dal
1/8 cup Moong Dal (Optional)
2-3 teaspoon MTR Spicy Sambar Powder
1 large Onion
2 large Tomatoes
1 Capsicum
1/4 teaspoon Turmeric Powder
A small lump of Jaggery
Salt as per taste

To Temper

1 tablespoon Cooking Oil
1/2 teaspoon Mustard seeds
A big pinch of Hing
A sprig of Curry Leaves

Method:

Wash Toor Dal & Moong Dal well & Pressure cook along with diced tomatoes & turmeric with 2 cups of water

In a big heavy bottomed soup pot, Heat cooking oil, splutter mustard seeds, add Asafoetida, Curry Leaves. Sauté for 10 seconds

Add sliced onions & sauté for 3-4 minutes until the onions are slightly cooked. Add chopped capsicum & sauté for another 5 minutes until the capsicum are 3/4th done

Add the cooked dal & tomatoes. Add MTR Spicy Sambar Powder, Salt & mix well.

You may need to add about 2.5 - 3 cups of water to bring it to a sambar like consistency.

Add jaggery Let if come to a rolling boil. Do a taste check & adjust the spice, salt or sweetness if necessary.

Once, it comes to a rolling boil, turn down the heat & let it simmer for 5 minutes.

While the sambar is boiling, make sure to stir it up every couple of minutes to avoid the bottom from getting burnt.

Turn off the heat & serve with Hot Idlis !!

NOTE:

As I had mentioned before, I have made use of MTR Spicy Sambar Powder here & it is quite spicy as compared to the regular MTR Sambar powder which makes it perfect for this kind of sambar where the sambar has to be soupy yet strong on flavor.

Yield

5-6

Author

Deepthi Shankar