Indian cuisine · Breakfast & Eggs

Idli Sambar

Fluffy steamed rice cakes with a spiced lentil-vegetable sauce – South India's breakfast institution.

Ingredients · for 4 servings

• 300 g idli premix (or fermented idli batter)
• 150 g red lentils
• 1 carrot
• 1 small eggplant
• 1 tomato
• 2 tbsp tamarind paste
• 2 tsp sambar spice mix
• 1/2 tsp turmeric
• 1 tsp mustard seeds
• 2 dried chilies
• 8 curry leaves (optional)
• 3 tbsp oil
• Salt

Instructions

1. Mix the idli batter according to package instructions and let rest for 10 min.
2. Cook the lentils with turmeric in 600 ml water for 20 min until soft and mash lightly.
3. Dice the carrot, eggplant and tomato, add to the lentils and cook along for another 10 min.
4. Stir in the tamarind and sambar spice, season with salt and simmer for 5 min – the sauce should be thick.
5. Let the mustard seeds, chilies and curry leaves crackle in hot oil and pour over the sambar.
6. Fill idli molds (or small greased bowls) and steam for 12–15 min.
7. Serve the steaming idlis with plenty of sambar – traditionally with coconut chutney.