idli sambar recipe with step by step pictures | how to make idli sambar
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Idli sambar recipe is a classic combination. This is a quick and easy sambar recipe with a smooth, velvety texture. Enjoy soft idli dunked in hot sambar for breakfast or lunch.
  • Masoor dal - ¼ cup
  • Toor dal - ¼ cup
  • Oil - 2 tbsp
  • Onions - 1 medium, finely chopped
  • Ginger - ½ inch piece, crushed
  • Garlic - 8 cloves, crushed
  • Tomato - 1 medium, finely chopped
  • Green chilies - 2, finely chopped
  • Turmeric - ¼ tsp
  • Byadgi red chili - 1 tsp
  • Sambar masala - 2 & ½ tbsp (I use Everest brand)
  • Salt - to taste
  • Water - 4 cups
  • Fresh coriander - for garnish, finely chopped
  • Sweet tamarind chutney - 3 tbsp or to taste, recipe here (Or you may use tamarind pulp and jaggery)
For the Tadka
  • Oil - 2 tbsp
  • Cumin seeds - ½ tsp
  • Mustard seeds - ½ tsp
  • Hing/asafetida - ⅛ tsp
  • White urad dal - 1 tsp
  • Curry leaves - 1 sprig
  • Whole red chilies - 3
  1. To make the idli sambar recipe, start of by combining the toor and masoor dal in a bowl.
  2. Rinse the dals and soak them for 15 minutes.
  3. Heat oil in a pressure cooker and add in the onions. Saute the onions until they turn golden.
  4. Tip in the crushed ginger and garlic. Cook until the raw smell is gone.
  5. Now, add the tomatoes, green chilies, and salt. Cook until the tomatoes are mushy and the oil begins to separate.
  6. It's time to add the spices; turmeric, byadgi red chili, and 1 tbsp Sambar masala. The remaining sambar masala will be added later on. Saute the spices on low heat for a few seconds.
  7. Add the rinsed dals.
  8. Saute the dals with the spices for a minute. Add a splash of water to prevent the spices from burning.
  9. Add 1 & ½ cups of water or as needed.
  10. Pressure cook the dals for 3-4 whistles or until they are cooked through and soft.
  11. Once the pressure releases on its own, open the pressure cooker.
  12. Add in 2 & ½ cup of water. You may add more or less water depending on how thick or thin you like your sambar. Blend the sambar with an hand blender until smooth.
  13. Now strain the sambar using a soup strainer. This will make it's texture very smooth.
  14. Bring the strained sambar to a boil. Add The remaining 1 & ½ tbsp sambar masala. Stir.
  15. Add the sweet tamarind chutney. If you do not have the chutney, use tamarind pulp and jaggery as per your taste.
  16. Let the sambar simmer for 7-8 minutes. Then turn off the flame.
  17. Now let's give tadka or tempering to the sambar. Heat oil in a pan or kadhai.
  18. Add the mustard seeds and let them splutter. Add the cumin seeds and let them sizzle for a few seconds. Add the hing/asafetida.
  19. Now toss in the white urad dal and saute it on low flame until it turns golden brown.
  20. Add the whole red chilies and curry leaves. You will get a nice fragrance from the tadka now.
  21. Pour the tadka/tempering over the sambar.
  22. Stir is gently. Garnish the sambar with fresh coriander.
  23. Idli sambar recipe is ready. Serve hot. Enjoy!
Nutrition Information
Calories: 112 kcal Fat: 4.6 g Carbohydrates: 18 g Sugar: 6 g Sodium: 21 mg Fiber: 2.3 g Protein: 6 g Cholesterol: 2 mg
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