Idli Sambar

Idli Sambar – a very quick and easy recipe which can be made instantly, mainly in early morning hours. Were all the house wife’s are very busy in packing of food to their children.

Coming to taste and aroma, it varies from region to region, but the method of preparation will be almost same. When we speak about the sambar of Karnataka, they preferably add Byadagi chilli to the sambar and will be little sweeter.

Preparation time

  • Preparation time – 10 minutes
  • Cook Time – 30 minutes
  • Total Time – 40 minutes
  • Cuisine: South Indian
  • Servings: 4 -5
Idli sambar

Ingredients for Idli Sambar

  • Red gram / Kandipappu 250 gms
  • Tamarind 50 gms
  • Red chilli powder 2 tsp
  • Jaggery 50 gms
  • Tomatoes 100 gms chopped
  • Onion 150 gms chopped
  • Coconut grated ¼ of whole
  • Whole red chillies 5 No’s
  • Coriander seeds 1 tbsp
  • Bengal gram 2 tbsp
  • Mustard seeds 1 tsp
  • Salt to taste
  • Turmeric ½ tsp
  • Curry leaves 2 springs
  • Oil 100 ml
  • Water 750 ml (as per your requirement)

Preparation of Idli Sambar

  • First clean and wash Kandipappu.
  • Secondly take cooking vessel and add Kandipappu and water, and also add salt and turmeric to the vessel. Cook in a high flame so the dal gets cooked fast.
  • Mean while soak tamarind in water and extract pulp from it.
  • Then fry whole red chillies, coriander seeds, Bengal gram and grated coconut in oil for 3-4 minutes.
  • Wet grind all ingredients and add to the cooked dal.
  • Then add red chilli powder, jaggery, chopped tomatoes, chopped onion and curry leaves and boil again for 5-10 minutes.
  • Add tamarind extract to the cooking vessel, and stir the mixture as and when require, so it will not stick the vessel.
  • After the sambar is completed, finally fry mustard seeds in a little oil and add to the sambar.
  • Serve hot sambar with idli, dosa or even with rice.


  • In Karnataka mainly they use Byadagi chilli and spring onion to get different taste and aroma.
  • And in few places they add jaggery or sugar to the sambar.

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