Mini Idly is an all time favorite in my family. My little one loves these. He eats by himself, so when I make these little mini idly’s I don’t need to feed him. When we shifted to Cairo, Egypt my mom passed me a rack of these mini idly stand and this triggered me to make the sambar for dunking those into them. We enjoy this for dinner. I don’t add any vegetable in the sambar as the texture of this sambar should be smooth without any disturbance while eating.
This is a very easy recipe, that will not take very long to make them using a pressure cooker. I have used masoor dal and toor dal in equal quantity. The adding of masoor dal give a body to the sambar. This sambar is to be a bit smooth and thick not runny.
Hope you all will try and let me know how much you liked it.
Adding the Sambar Masala to this sambar at the end enhances the flavour. Try this mouth watering recipe and do leave a comment if you enjoyed.
Cuisine: Indian(South) | Category: Side Dishes For Idly/Dosa | Prep time: 20 mins | Cook time: 20 mins | Serves: 4
- Onion – 2 medium sized(chopped finely)
- Tomato – 3 medium sized (chopped finely)
- Garlic – 6 cloves big sized (chopped finely)
- Toor Dal/Tuvaram Paruppu – 3/4 cup (cooked)
- Masoor Dal/Mysore Paruppu – 3/4 cup (cooked)
- Turmeric pdr. – 1/2tsp
- Tamarind Paste – 1 tsp. (Increase or decrease according to taste)
- Green Chilies – 6 to 7 (cut into halves- reduce or increase according to taste)
- Sambar Powder – 1 tsp. (Increase or decrease according to taste)
- Sambar Masala – 1 tsp.
- Salt as needed.
- Oil – 1 tsp.
- Butter – 1 tsp.
- Mustard/Kadugu – 1/4 tsp.
- Urad dal/Ulunthu – 1/2 tsp.
- Cumin seeds/Seeragam – 1/4 tsp.
- Hing – 1/4 tsp.
- Dry red chili – 1 no.
- Curry leaves – A spring
- Take all your ingredients ready.
- Pressure cook masoor dal and toor dal with enough water for three to four whistles until soft.
- After the pressure releases open the pressure cooker and add turmeric and enough water and set aside.
- Chop the onion, tomato, garlic and green chilies as shown.
- Take little oil in a pan and saute the chopped veggies together for few mins.
- Transfer the sauteed vegetables to a pressure cooker.
- Fill it with water until the vegetables get covered.
- Add required amount of salt and sambar powder.
- Pressure cook everything for just one whistle in medium flame.
- Open the pressure cooker after the pressure releases.
- Add the tamarind paste and sambar masala.
- Take oil and butter in a pan for tempering.
- Temper mustard, cumin and urad dal along with hing, dry red chil and curry leaves.
- Put the tadka on the sambar.
- Bring everything to a boil and check the taste and switch off the stove.
- Sambar is ready and it can be served with mini idly’s.
- The Idly’s can be cold but the sambar should be piping hot. This is a must as it helps to soak up the idly’s and taste great.
- Just heat the sambar before serving.
Note : I pressure cook the dal mixture seperately as we need to achieve a smooth texture. While pressure cooking put the toor dal down and then the masoor dal, as the masoor dal cooks faster.
As we are adding green chilies, sambar powder and sambar masala, keep an eye on the level of spiciness. We like it spicy.
After the slurry is pressure cooked, taste for the level of spiciness. If it is less spicy add a dry red chili while tempering.
Chopping the onion, tomato and garlic fine will bring a smooth sambar. Can also use a food processor to chop them.
We like the sambar thick. It is good only if it is slightly thick than the usual one.
Adding little butter tastes good and not that bad to the health. If you don’t need it just add oil alone.
The Mini Idly Sambar is ready to be served. Serve them with Mini Idly’s or if you don’t have the mini idly rack just make normal Idly’s and cut them small and pour the sambar and enjoy. Try and let me know if you liked it.