Looking for an easy sambar recipe for idli? Then you have to try this Instant Sambar that is great to serve with idli. The best part of this dish is that you do not need sambar powder or even to cook dal.
A flavorful spice paste with lentils and spices adds tons of flavor to this tiffin sambar. It also makes it quick and convenient to make at short notice. I also add colorful vegetables to make this a wholesome side dish. It is great to serve with both idli or dosa or even rice.
Table of contents
About the recipe
I think we all need some quick and easy recipes in our repertoire. Like this easy Bombay aloo or this yummy peanut noodles recipes.
Here I have an easy and instant version of traditional sambar. The best part of this recipe is that there is no need to cook dal which saves more than half the cooking time.
In the traditional sambar recipe dal (either toor or masoor) is cooked until tender. But in this instant version, a spice paste with lentils and spices is used instead. It adds the same depth of flavor and gives it the same texture as the original.
I love making this as tiffin sambar with idli, especially mini idli. But it tastes great even with dosa or rice. I add finely chopped vegetables to make this hearty and delicious. Give this quick sambar recipe a try and I am sure you will love it as much as we do.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Here are the ingredients you need to make the spice paste recipe:
- Lentils ~ toor dal, urad dal and chana dal.
- Coriander & fenugreek seeds, cloves, cardamom, raw rice & dry red chilies.
- Onion and tomatoes
- Either freshly grated or dry shredded coconut.
Here are the ingredients you need to make this sambar recipe for idli:
- Vegetables ~ onion, bell pepper (capsicum) and carrot.
- Mustard and cumin seeds, hing.
- Curry leaves and green chilies.
- Jaggery, turmeric and salt.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Here is how to make quick sambar for idli:
Make spice paste
Heat oil in a small skillet on medium-hot heat. Add the red chilies, cardamom, cloves, coriander & fenugreek seeds, dals and rice. Sauté until the seeds and spices start to toast and get fragrant. Add coconut and cook for couple of minutes.
Next add onion and tomato. Cook till the tomatoes turn soft and almost mushy. Turn off the heat and let the mixture cool slightly.
Grind the mixture into a smooth paste.
Make tiffin sambar
Heat oil in a medium size saucepan on medium heat. Add mustard and cumin seeds and once they start to splutter asafetida, curry leaves and green chilies.
Next add the onions, carrot and peppers. Cook on medium flame until the veggies are tender.
Add the ground spice paste, turmeric, tamarind paste, jaggery, salt and water. Bring the sambar to a boil on medium-high heat.
Lower the heat and simmer until the sambar is frothy on top. Turn off the heat. Garnish with chopped cilantro and serve with idli/ dosa or rice.
Expert Tips
- Make the spice paste up to 2 days in advance. Store it in an airtight container in the refrigerator. Freeze for up to 1 month and use as needed.
- If you are not a big spice lover, then skip the 'spicy' spices - cloves and cardamom to tone down the spiciness.
- You can use your favorite mix of vegetables. Sweet potato, drumsticks, green beans, potato etc. will work great here.
- Since this instant sambar recipe is great with idli, make sure to chop the veggies finely.
- Store leftover sambar in the fridge for up to 3 days. You can also freeze it for up to a month.
You might also like
Here are some idli and dosa recipes that you might like to serve this sambar with:
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
Instant Sambar for Idli
Equipment
- Blender/ Food Processor
Ingredients
For the Spice Paste:
- 1 teaspoon Oil
- 4~6 Dry Red Chilies
- 2 Cardamom pods
- 2 Cloves
- 2 teaspoons Coriander seeds
- ½ teaspoon Fenugreek seeds
- 1 tablespoon Chana dal
- 1 tablespoon Toor dal
- 1½ teaspoons Urad dal
- 1 teaspoon Rice
- 1 Small Onion, chopped
- 2~3 Medium Tomatoes, chopped
- ¼ cup Fresh Coconut
Other Ingredients for Instant Sambar:
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin seeds
- ½ teaspoon Asafoetida/ Hing
- 6~8 Curry leaves
- 2 Green Chilies
- 1 Small Onion, finely chopped
- 1 Small Carrot, peeled and diced
- 1 Small Green Pepper, diced
- ½ teaspoon Turmeric
- 2~3 tablespoons Tamarind paste
- 1 tablespoon Jaggery
- To taste Salt
- 3~4 cups Water
- 2 tablespoons Cilantro, finely chopped
Instructions
Make the Spice Paste:
- Heat oil in a small skillet on medium-hot heat. Add the red chilies, cardamom, cloves, coriander & fenugreek seeds, dals and rice. Sauté until the seeds and spices start to toast and get fragrant, about 3~5 minutes. Add coconut and cook for 1~2 minutes.1 teaspoon Oil, 4~6 Dry Red Chilies, 2 Cardamom pods, 2 Cloves, 2 teaspoons Coriander seeds, ½ teaspoon Fenugreek seeds, 1 tablespoon Chana dal, 1 tablespoon Toor dal, 1½ teaspoons Urad dal, 1 teaspoon Rice
- Next add onion and tomato. Cook till the tomatoes turn soft and almost mushy, about 3~4 minutes. Turn off the heat and let the mixture cool slightly. Grind the mixture to a smooth paste.1 Small Onion, chopped, 2~3 Medium Tomatoes, chopped, ¼ cup Fresh Coconut
Make Instant Sambar:
- Heat oil in a medium size saucepan on medium heat. Add mustard and cumin seeds and once they start to splutter asafetida, curry leaves and green chilies.1 tablespoon Oil, 1 teaspoon Mustard Seeds, 1 teaspoon Cumin seeds, ½ teaspoon Asafoetida/ Hing, 6~8 Curry leaves, 2 Green Chilies
- Next add the onions, carrot and peppers. Cook on medium flame until the veggies are tender, about 8~10 minutes. If the veggies start to stick to the bottom of the pan, add 1~2 tablespoons of water.1 Small Onion, finely chopped, 1 Small Carrot, peeled and diced, 1 Small Green Pepper, diced
- Add the ground spice paste, turmeric, tamarind paste, jaggery, salt and water. Bring the sambar to a boil on medium-high heat. Lower the heat and simmer until the sambar is frothy on top, about 5~6 minutes. Turn off the heat.Garnish with chopped cilantro and serve with idli/ dosa or rice.½ teaspoon Turmeric, 2~3 tablespoons Tamarind paste, 1 tablespoon Jaggery, To taste Salt, 3~4 cups Water, 2 tablespoons Cilantro, finely chopped
Video
Notes
- Make the spice paste up to 2 days in advance. Store it in an airtight container in the refrigerator. Freeze for up to 1 month and use as needed.
- If you are not a big spice lover, then skip the 'spicy' spices - cloves and cardamom to tone down the spiciness.
- You can use your favorite mix of vegetables. Sweet potato, drumsticks, green beans, potato etc. will work great here.
- Since this instant sambar recipe is great with idli, make sure to chop the veggies finely.
- Store leftover sambar in the fridge for up to 3 days. You can also freeze it for up to a month.
saraswathi Tharagaram
what a great way to make sambhar instantly with dry pulses! I can prepare this ahead when i am planning for family outing! Awesome recipe Pavani!
Lata Lala
What a fabulous idea to make instant sambhar Pavani. This is such a helpful post with detailed information about making it.
Thank you for sharing.
Vandana
Loved your instant recipe of Sambhar. Sambhar is loved by everyone in my family so cooked quite often. Next time, I will try your version.
Sujata Roy
Loved the idea of making instant sambhar. So useful post. Sambhar looks flavorful and superbly delicious. Thanks for sharing this awesome recipe.
Mayuri Patel
This instant version of sambar sounds interesting. The roasted lentils must be adding a different flavor as opposed to the boiled lentils. Will try this recipe out as soon as possible.Adding different veggies makes it so much more nutritious.
Rafeeda - The Big Sweet Tooth
I remember trying something like this, but it wasn't as elaborate nor as lovely as yours! Even though instant, the list of ingredients actually wouldn't make you miss the actual sambar... Lovely for those days when you need a quick fix...
Amara
The list of ingredients that went into the spice paste is really flavourful Pavani, I'm sure the sambar tasted delicious. A perfect recipe for busy days.
Harini Rupanagudi
That is definitely very flavorful, Pavani. I will note down this version and make it as soon as tomorrow 🙂
Jayashree T.Rao
This will be ideal to make for breakfast along with idli. Shall try this one for sure Pavani. Thanks for sharing it. Looks delicious !
Jagruti's Cooking Odyssey
What a fabulous idea of Instant sambar just in few minutes. A perfect recipe for busy mornings, just a question of how long this paste can stay fresh or can you freeze it?
Sandhya Ramakrishnan
Pavani, we can never have enough of different kinds of sambhar. Love the delicious and spicy sambhar. I have never used cardamom in my sambhar spice mix. I will try it next time.
sapana
Wow, I never knew there is instant sambhar recipe as well, it sure would save a lot of time if the spice is prepared beforehand. Thanks for sharing the recipe.
Geetha
Instant sambar is such a handy recipe on busy days. The spices that has gone into paste sounds so much flavourful. Bookmarking this recipe to try sometime soon.
NARMADHA
Instant sambar with freshly grounded masala must taste so delicious. With little preparation ahead this can be breezy to make.
Arya
I was super excited to try this but had my concerns about adding 2 whole cardamom pods and 2 whole cloves so I reduced it to one each but the taste was still overpowering... Edible sambhar and I wish I hadn't added those at all. A small stick of cinnamon might have added better taste. This is for those wondering like me.
cookshideout
Hi Arya, I am sorry to hear that the recipe did not work out for you. I will add a tip about skipping the whole spices. Thank you for your feedback.