How to Make the Perfect South Indian Breakfast: Idli, Sambar & Dry Chutney (Podi)
There are few things in the culinary world as comforting and complete as a South Indian breakfast of Idli, Sambar, and Dry Chutney.
Ingredients
- For Idli
- Parboiled rice idli rice – 2 cups
- Whole white urad dal – 1 cup
- Fenugreek seeds methi – 1 tsp
- Salt – to taste
- Water – as needed
- For Sambar
- For the dal:
- Toor dal split pigeon peas – ½ cup
- Turmeric powder – ¼ tsp
- Water – 1.5 to 2 cups
- For the vegetables:
- Drumstick – 1 cut into 2-inch pieces
- Carrot – 1 chopped
- Onion or shallots – ½ cup
- Tomatoes – 1 chopped
- Tamarind pulp – 1–2 tbsp adjust to taste
- For tempering:
- Mustard seeds – 1 tsp
- Cumin seeds – ½ tsp
- Dried red chilies – 2
- Curry leaves – 8–10
- Asafoetida hing – a pinch
- Oil or ghee – 2 tbsp
- Spices:
- Sambar powder – 1.5 tbsp
- Salt – to taste
- Jaggery optional – 1 tsp for balance
- For Dry Chutney Powder Idli Podi
- Urad dal – ¼ cup
- Chana dal – ¼ cup
- Dried red chilies – 8–10 adjust to taste
- White sesame seeds – 2 tbsp
- Curry leaves – 15–20 optional, dried
- Salt – to taste
- Asafoetida hing – a pinch
- Garlic – 3–4 cloves optional
- Oil – 1 tsp for roasting