Idli Sambar

For idlis: Soak idli rice and urad dal separately for 6 hours. Soak fenugreek seeds with the urad dal. Grind urad dal to a fluffy batter and rice to a slightly coarse batter. Mix together, add salt, and ferment overnight (8–10 hours) until doubled in volume.

Grease idli moulds with oil. Pour the fermented batter into the moulds and steam for 10–12 minutes until a toothpick inserted comes out clean. Rest for 2 minutes before unmoulding.

For sambar: Pressure cook toor dal with turmeric and 400 ml water for 3 whistles. Whisk until smooth.

Cut drumsticks into 5 cm pieces. In a pot, heat oil over medium heat. Add mustard seeds and let them splutter. Add dried red chillies, curry leaves, and asafoetida.

Add halved shallots and fry until golden. Add chopped tomatoes and cook until soft.

Add sambar powder and stir for 1 minute. Add drumstick pieces and tamarind pulp.

Pour in the cooked toor dal and 300 ml water. Add salt and bring to a boil.

Simmer for 15–20 minutes until the drumsticks are tender and the sambar has a balanced tangy-spicy flavor.

Adjust consistency with water if needed. Garnish with fresh coriander.

Serve hot idlis with sambar and coconut chutney on the side.