Idli Sambhar, South Indian Style Breakfast


Sambhar comes in various flavours and depending on the kind you make you can add in veggies to boil along with the daal in the boil stage.To simplify the recipe I will break down the recipe into 4 stages -the boil stage ,the daal masala stage, the mix along stage, the final touch stage. Usually for sambhar veggies like aubergine , bottle gourd ,potatoes ,drumstick ,carrots ,ladyfinger ,sambhar onions ,chow-chow are added.




Now without further adieu lets go over the ingredients so that we can get started on the recipe.One tip you can do this in desi ghee or clarified butter completely or cook the daal masala in oil and finally top it with ghee.For maximum taste cook the masala on high heat but the daal on low heat.Use a heavy bottom steel pan or nonstick pan and a long ladle for stirring to avoid burning.



Serve hot.I hope you enjoyed reading, do try out the recipe and share your experiences in comments below.

Much Love



  • Prep Time: 8h
  • Cook Time: 30m
  • Total Time: 1h


For Sambhar

  • 1 tablespoon Clarified Butter/Ghee
  • 1 teaspoon Curry Leaves
  • 1 teaspoon Cumin
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Dry Red Chilli
  • 1 teaspoon Salt
  • 1 teaspoon Chana Daal
  • 1 teaspoon Ural Daal
  • 1 teaspoon Coconut,dessicated
  • 1 cup Rice
  • 1 cup Urad Daal
  • 1/2 teaspoon Fenugreek ,seeds
  • 4 cups Water
  • 1 teaspoon Salt
  • 2 tablespoons Poha, thin flakes
  • 1 tablespoon Oil
  • 1 cup Tool Daal, lentils
  • cup Onions,diced
  • cup Tomatoes,diced
  • tablespoon Garlic
  • tablespoon Green Chilli
  • 1/3 cup Potato
  • 1 cup Sambhar Onion
  • 1/3 cup Carrot
  • 1 tablespoon Sugar
  • 1 tablespoon Sambhar Masala
  • 1 teaspoon Tamarind, paste
  • 1 teaspoon Red Pepper Flakes
  • 1 teaspoon Salt
  • tablespoon Coriander leaves

For Tempering

    For Idli


      For Sambhar

      1. Chop up the vegetables into small pieces
      2. Add a tablespoon of oil in a pressure cooking or a wok and cook the tempering spices
      3. Next add in chopped onions, tomatoes, carrot and potato and sauté for a good 10-12 minutes till everything looks well incorporated and the oil starts to leave the mix
      4. Add in the sambhar masala, tamarind paste , sugar , salt and pepper and let it simmer for another 10 minutes
      5. Cook the sambhar with in the pressure cooker for 3 whistles on medium high flame
      6. Garnish with freshly chopped coriander leaves

      For Idli

      1. Soak urad daal and rice for 8-12 hrs (overnight) with 4 cups of water
      2. Make a mix of the soaked rice and lentils, add poha to it along with fenugreek seeds
      3. Grind in a food processor to form a thin paste to form a fine paste

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