Instant Idly Sambar | Idly Sambar without Dal | Side dish for Idli

This Idli sambar is quick and instant sambar prepared with gram flour or besan. It is a very simple and tasty sambar and needs very less ingredients. All you need is just 15 minutes to make this sambar. It is a perfect side dish for idli, dosa or pongal.

Idli is the first dish that comes to mind when one thinks of South Indian cuisine. Not without reason – this easy-to-digest and wholesome dish is perfect to have at any time of the day, for breakfast, evening snacks or dinner. If idli means sambar is the super combo for ever.

Traditionally sambar is always made with toor dal (arthar dal or pigeon pea lentils). Even moong dal (yellow mung lentils) or masoor dal (orange lentils) can be used to make sambhar. A mix of tur dal and masoor dal can also be used.

Basically, a South Indian staple curry recipe prepared with a combination of veggies and a blend of spices. It is basically prepared in a pressure cooker for a quick and easy process with a homemade sambar powder recipe without any dal.

Basically, all recipes should balance the 4 different tastes like sourness, sweetness, salt and spiciness. For that we add little jaggery powder in the end it’ll make the recipe full balanced form.

In case the sambar is coming out as a bit runny, balance the consistency by adding few more spoons of besan / gram flour to thicken it.

Inother way to thicken watery sambar add half a cup of prepared idli batter and bring it to a boil. The sambar can be thickened to the required consistency by adjusting the quantity of batter.

If you are looking for more side dishes for idli and dosa, then do check our collection in our website.

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Instant Idly Sambar | Idly Sambar without Dal | Side dish for Idli

Author: Gomathi Cuisine: South Indian Courses: Side Dish, Vegetarian Recipe Keys: Quick Meals V Vegetarian Meals

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins

Servings: 5

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 Onion (1/2 cup chopped)
• 2 Tomato (1 cup chopped)
• 7 Green chillies
• ¹⁄₄ teaspoon Turmeric powder
• ¹⁄₂ teaspoon Sambar powder
• 6 cups Water
• 2 teaspoons Besan flour
• 1 teaspoon Oil
• 1 teaspoon Mustard seeds and urad dal
• Few curry leaves
• 2 Red chillies
• Little whole asafoetida
• Chopped coriander leaves
• 3 teaspoons Coriander seeds
• ¹⁄₈ teaspoon Fenugreek seeds

Instructions

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1. Take a pressure cooker add chopped onion.

   

2. Add chopped tomatoes.

   

3. Add green chillies.

   

4. Add turmeric powder and homemade sambar powder.

   

5. Add water to cover onion and tomato.

   

6. Pressure cooks in medium flame for 1-2 whistle.

   

7. To prepare fresh sambar powder, heat a pan add coriander seeds.

   

8. Add little fenugreek seeds, roast till get aromatic.

   

9. Transfer these roasted fenugreek seeds and coriander seeds in to blender to make rough coarse powder.

   

10. Allow to settle down the pressure naturally, then open the lid.

    

11. Smash it well.

    

12. To prepare sambar, heat oil in a pan.

    

13. Add mustard seeds and urad dal.

    

14. Add whole asafoetida and allow all to splutter.

    

15. Add seed less red chilli for aromatic.

    

16. Add fresh curry leaves and sauté for a minute.

    

17. Add cooked and smasher onion and tomato mix with water as required.

    

18. Add salt to this sambar.

    

19. Add 2 Tsp. of freshly ground sambar powder and mix well.

    

20. Allow to boil for another 5 minutes.

    

21. Add gram flour mixed in water without any lumps.

    

22. Cook for another 5 minutes to leaves raw smell. Add jaggery powder and mix.

    

23. Garnish with chopped coriander leaves.

    

24. Tasty tiffin sambar is ready without any dal, serve hot with steamed idli or dosa.

    

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