Abrir Umay
India
Idli sambar
Steamed rice and lentil cakes, soft and slightly tangy, served with a spicy lentil and vegetable sambar. A classic South Indian breakfast.
4 porciones
Ingredientes
Rice semolina (rava) or idli batter300 gbase
Skinned urad dal100 gbase
Red lentils (toor dal)150 gbase
Plain yogurt100 gbase
Tomato1 piècebase
Onion1 piècebase
Sambar powder2 c.à.sdespensa
Mustard seeds1 c.à.cdespensa
Tamarind (paste)1 c.à.cdespensa
Curry leaves8 feuilledecoración
Vegetable oil2 c.à.sdespensa
Salt1 c.à.cdespensa
Pasos
- Mix the rice semolina (or idli batter) with the yogurt and a little water to obtain a thick batter, salt, and let rest for 15 minutes.
- Oil the idli molds, fill three-quarters full with batter, and steam for 12 to 15 minutes until a knife comes out clean.
- For the sambar, rinse the red lentils and cook them in water until tender and melting.
- Sauté the diced onion and tomato in oil, then add the sambar powder and the diluted tamarind.
- Fold in the cooked lentils, add water to achieve a thick soup consistency, and simmer for 10 minutes.
- Prepare the tempering by popping the mustard seeds and curry leaves in a drizzle of hot oil, then pour over the sambar.
- Carefully unmold the idlis and serve them hot, ladled with spicy sambar.
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