Idly with Sambar

Enjoy this classic South Indian Sambar Recipe that perfectly complements your Soorya Instant Idlies, creating a well-rounded and satisfying meal experience!


Soorya Idly & Dosa Batter
1 cup toor dal (pigeon peas), washed and rinsed
2 cups mixed vegetables (such as carrots, beans, eggplant, drumsticks), chopped
1 onion, chopped
1 tomato, chopped
1 tablespoon tamarind paste
1 teaspoon sambar powder
1/2 teaspoon turmeric powder
Salt to taste


To cook the Toor Dal, wash the toor dal thoroughly and cook it with about 3 cups of water in a pressure cooker until it’s soft and mushy. You can add a pinch of turmeric for color.
Once cooked, mash the dal well and set it aside.
To prepare the sambar, in a large pot, add the chopped mixed vegetables, onion, tomato, turmeric powder, and salt. Add enough water to cover the vegetables and cook until they are tender.
Add the tamarind paste and sambar powder to the cooked vegetables. Mix well and let it simmer for a few minutes to combine the flavors.
Add the mashed toor dal to the pot and mix it with the vegetables and spices. Adjust the consistency by adding water if needed. Let the sambar simmer for about 10-15 minutes.
To temper the sambar, in a small pan, heat the oil for tempering. Add the mustard seeds and let them splutter.
Add the cumin seeds, dried red chilies, asafoetida, and curry leaves. Sauté for a minute until fragrant.
To give a finishing touch to the sambar, pour the tempered mixture over the simmering sambar and mix well.
Taste and adjust the seasoning if needed. Add more tamarind paste or sambar powder if you prefer stronger flavors.
To prepare the Idly batter, cut open the Soorya Instant Idly Batter pack & directly scoop the batter out and pour it into the idly steamer vessel.
To steam the Idlies, stir the batter well to ensure it’s uniformly mixed & grease the idly moulds of the steamer with a little oil or ghee.
Pour the batter into each mould until they are about 3/4 full.


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