Sambar Idli

How to Prepare

1. Prepare the idli batter by grinding soaked rice and urad dal separately, then mixing them with salt and allowing fermentation for 8 hours.
2. Grease idli molds and pour the batter into them.
3. Steam the idlis in an idli steamer for 10-12 minutes or until cooked through.
4. For sambar, pressure cook toor dal with turmeric until soft and mushy.
5. Heat oil in a saucepan, add mustard seeds, cumin seeds, asafoetida, and curry leaves for tempering.
6. Add chopped vegetables (drumsticks, beans, carrots) and sauté for 5 minutes.
7. Add tamarind pulp, sambar powder, salt, and cooked dal. Simmer for 15 minutes until vegetables are tender.
8. Serve hot idlis with sambar garnished with coriander leaves.