The authentic South Indian, mouthwatering idly sambar!!
Channa dal, Coriander seeds and Ural dal: 1 tea spoon each
Cinnamon stick: 1 inch
Curry leaves: 10-12 fresh ones
Kashmiri red chillies: 4-5 (use the normal red ones, if you want it spicy, I used the Kashmiri ones, since they give a nice color)
Coconut: 2 table spoons
For the tadka:
Oil: 1 table spoon
Mustard seeds: 1 tea spoon
Asafoetida: a pinch
For the sambar:
Onions: 15-20 small ones (this gives the authentic taste, if you cannot find them, use the normal ones)
Toor dal: 1/2 cup
Tamarind: lemon sized ball
Jaggery: lemon size ball
Curry leaves: 5-6
Mustard: 1 tea spoon
Urad dal: 1 tea spoon.
Dry roast all the ingredients under “To grind” except coconut.
Once it cools, add all the ingredients in a mixie jar and grind into a fine powder.
Now add a pinch of salt and coconut to this powder and grind again.
Add about 2 table spoons of water while grinding so that it forms a smooth paste. Keep aside.
Boil a lemon size tamarind piece with enough water to immerse it.
Once boiled and cooled, squeeze the tamarind juice and keep aside.
Boil toor dal with 2 cups of water in pressure cooker for 4 whistles and keep aside.
In a wide bottom pan, add 1 table spoon of oil.
Once it heats, add mustard seeds and let it splutter.
Now add the urad dal and curry leaves and roast till the color turns golden brown.
Now add the chopped onions and roast in medium flame for about 5 minutes. The onions will start to turn golden brown and mushy.
Now add Toor dal and salt as required and let it come to boil.
Now add the grounded paste mixture and let it boil again.
Now add the tamarind paste, jaggery and adjust the consistency by adding water.
Once this boils, your sambar is ready.
For the tadka, add one table spoon oil and add the mustard seeds. Once it splutters add a pinch of Asafoetida. Add it to the sambar and give it a nice stir.
Serve with idly or dosa!!