Instant Sambar for Idli

Recipe for Instant Sambar for idli and dosa. There is no need to cook the dal. A freshly ground spice paste adds flavor to the dish. Try it!!

Author: Pavani

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Side Dish

Cuisine: south indian

Servings: Servings

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

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

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.

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