August 12, 2016

Idi Sambhar / Sambhar with freshly ground spices

Idi sambhar is the special sambhar made in Tirunelveli district by using roasted fresh spices and powdering them coarsely. Different vegetables are used to make this more colourful, flavourful and healthy. This sambar is aromatic & delicious..

  • Pre time : 10 mins
  • Cooking time ; 25 minutes
  • Serves: 4

Ingredients for making Idi Sambhar / Sambhar with freshly ground spices :

  • Tamarind juice 500 ml from a  lemon size tamarind
  • Well Pressure cooked Thur dal  to soft from 100 gms of Thur dal
  • Turmeric powder 1/4 tea spoon
  • Vegetables like yellow pumpkin, Broad beans, carrot, Ash gourd, Drum stick etc., cut in to large cubes
  • Asafoetida / Hing / perungayam powder 1/4 tea spoon
  • Salt to taste
  • Mustard seeds, curry leaves, a red and green chilli for seasoning
  • Oil 2 tea spoons
For Sambhar Powder :
  • Coarinder seeds 5 tea spoons
  • Chana dal / bengal gram / kadalai paruppu 3 tea spoons
  • Urad dal / Ulutham paruppu 2 tea spoon
  • Black pepper 1/2 tea spoon
  • Cumin seeds 1/4 tea spoon & Fenugreek seeds (Venthayam) 1/2 tea spoon
  • Red chillies 7 or 8
  • Fresh coconut 2 tb spoons
  • Oil 3 tea spoons


Heat a pan with oil.
Except coconut add all other things together to the pan and fry till they become golden brown.
Switch off the stove.
Add coconut to them.
Without adding water powder them together coarsely and keep aside.

How to make Idi Sambhar / Sambhar with freshly ground spices?

In a pan boil the veggies with 4 cups of water.
When the veggies are half boiled pour the tamarind juice to them and add salt and turmeric powder.
Wait till the veggies become soft.
Now transfer the boiled thur dal to the boiling stuff and mix well.
Let them boil for 3 more minutes.
Add the Sambhar powder and mix well.
If the sambhar becomes too thick add some more water.
Switch off the stove.
Heat a sauteing pan with oil and do the seasoning with mustard seeds, chillies, curry leaves and Asafoetida and transfer to the sambhar pan.
The aromatic, mesmerising sambhar is ready now.

SHARE THIS RECIPE   



5 Comments
Comments