A Flavorful Journey: South Asian Breakfast Delight - Idli Sambar

Introduction:

Welcome to GM Taste Hunt where we embark on a culinary journey to explore the rich and varied flavors of South Asian cuisine. In this edition, we delve into the delightful world of Idli Sambar, a quintessential South Indian breakfast that has captivated the taste buds of foodies around the world. Join us as we reveal the secrets behind making the perfect Idli Sambar that promises to tantalize your taste buds and transport you to the bustling streets of South India.

Origin of Idli Sambar:

Idli Sambar is a traditional South Indian breakfast dish that has its roots in the southern states of India, especially Tamil Nadu and Karnataka. This wonderful combination of steamed rice cakes (idli) and tasty lentil vegetable stew (sambar) has become a popular breakfast not only in South India but also in different parts of the world. The dish is not only a treat for the taste buds, but also a nutritional powerhouse that offers a balanced mixture of carbohydrates, proteins and essential vitamins.

Ingredients:

Idli batter:

• 2 cups parboiled rice
• 1 cup urad dal (black gram)
• 1 teaspoon fenugreek seeds
• Salt to taste

Sambar:

• 1 cup toor dal (split pigeon peas)
• 1 cup mixed vegetables (carrots, potatoes, drumsticks, beans)
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1/2 cup tamarind extract
• 1 tbsp sambar powder
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Few curry leaves
• 2 tbsp oil/ghee
• Salt to taste

For Tempering:

• 2 tablespoons of oil
• 1 teaspoon of mustard seeds
• 1 teaspoon urad dal
• 2 dried red chili peppers
• Few curry leaves

Preparation:

For the Idli:

Rinse the pre-cooked rice and urad dal separately and soak them in water for 4-6 hours.Grind the urad dal and fenugreek seeds into a smooth, fluffy batter. Grind the rice separately to a slightly coarse texture.Mix both doughs, add salt and leave to rise overnight.Grease the idli molds and pour the batter. Steam the idlis for 10-12 minutes until cooked.

For Sambar:

Cook the toor dal in a pressure cooker until soft.Heat oil in a separate pan, add mustard seeds, cumin and asafoetida. Once it splutters, add the chopped onion and saute until golden.Add tomatoes, sambar powder, turmeric powder and salt. Cook until the tomatoes are soft.Add the mixed vegetables and cook for 5 minutes.Add tamarind extract and cooked toor dal. Simmer until the vegetables are soft.In a separate pan, prepare the tempering by heating oil and adding mustard seeds, urad dal, dried red chillies and curry leaves. Pour it over the sambar.

Serve:

Place the steaming hot idlis on a plate and pour the hot sambar over them. The soft, fluffy idlis absorb the rich flavors of the sambar, creating a harmonious blend of flavors and textures. Garnish with fresh coriander leaves for a burst of freshness.

Conclusion:

Idli Sambar is not just a breakfast dish; it is a celebration of South Indian culinary heritage. The delicacy of the idlis and the robustness of the sambar create a symphony of flavors that will leave you wanting more. So take a trip to South India with this classic breakfast recipe and let your taste buds dance with delight. GM Taste Hunt wishes you a pleasant journey filled with the magic of Idli Sambar!