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Nov 9, 2006

Sambar for Idlis


Toor Dal – 1 cup (Red Gram Dal)
Peeled Small Onions – 1 cup (Pearl Onions)
Ripe Medium sized Tomatoes – 2 finely chopped
Tamarind Concentrate – 1 teaspoon ( If you are using Tamarind, take extract from 1 medium lemon size tamarind)
Curry Leaves
Mustard Seeds – 1 teaspoon
Oil – 2 teaspoons

Roast and grind:

Dhania – 3 teaspoons
Urud Dal ( Black Gram Dal) – 2 teaspoons
Cumin Seeds – 1 ½ teaspoons
Channa Dal (Bengal Gram Dal) – 3 tablespoons
Red Chillis
Fenugreek – a little less than ¼ teaspoon


Cook Toor Dal in Pressure Cooker, Mash well and keep it aside.

Heat oil, add Mustard Seeds, when it sputters, add ¾ cup Pearl Onions. Fry for a minute and add enough Water, Curry leaves and boil till Onions become tender.

Fry the remaining Onions and the chopped Tomatoes using very little oil. Fry for a couple of minutes and let it cool. Then, grind this along with the Ground Powder and keep it aside.

When the Onions are cooked, add the Tamarind Extract, Asafoetida and Salt and let it boil for sometime. Add the Ground paste and stir well for a couple of minutes. Reduce the heat and add the cooked Toor Dal and stir.

Serve hot with Soft Warm Idlis.


Vani said...

Hi Mythreyee! Both the idlis and the sambar look really good!! :)

Jayashree said...

Wow...those idlis look so soft and the sambar looks delish too. Thx.

Mythreyee said...


Tomorrow, I will be posting a recipe for soft idlis.

FH said...

Delicious sambhar girl! Can't wait for Idli recipe,everybody have diff proportions you know! Thanks.

Btw in your blogroll,'Foodies hope' is me Asha,
Vani is 'Mysoorean':))

Mythreyee said...

sorry about that. I changed it.

Anonymous said...

i tried different sambar recipes this is the best one

Mythreyee said...

Anonymous: Thanks a lot for your feedback.

Anonymous said...

hai Mythreyee,
very nice stuff. tastes good. thanx for the recipe.

Mythreyee said...


Anonymous said...

thanks a lot for the reciepe. its really delicious!! its just the sambhar i have been looking for all this time!! your idlies look tempting too.. will i get the same soft idlies like yours if i use those propotions exactly??

Mythreyee said...

Yes, you will get soft idlis for sure. Try the idlis with this sambar and let me know the feedback. Thanks a lot.

Anonymous said...

you have a lovely blog.The red chillies you have mentioned is it the spicy one or byadige chillies.Can you pls tell?

Mythreyee said...

Use spicy red chillis. Thanks.

Akshi said...


This sambar recipe is just so yum yum yummy! Just perfect. :-)

I have made it twice and both times perfect just like komala vilas!

Keep up the good work.

Thank you!

Srivi said...

Hi Mythreyee!

I tried out your idli sambar today and it turned out to be delicious.My husband simply loved it.

After channa masala this is the second recipe of yours that I am trying...

Your Channa masala is a hit and this sambar too is yummy...


Mythreyee said...

Thank you so much Srivi first of all for trying my recipe and am glad you liked it. And, thank you your feedback. :-)

Anonymous said...


I tried this recipe but I dont think I got it right.Komala Vilas sambar has that nice pearl onion taste.I did not get it.Also i used olive oil to fry the tomato and onion and I got more of the olive oil taste in the sambar(I used only 1.5 Tsp).Tell me which oil should be used

Mythreyee said...

Olive oil has to tendency to dominate in taste. fry small onions and add it to sambar. that's enough. many restaurants add a little more dhania while frying the masala. try it. make sure you use only simple refined oil.