Name: Tamarind and Chili Keralan Idli with Sambar
Total time: 182 min
Yield: 4 servings
Cuisine: Keralan Indian
Ingredients: 1 cup rice; 1/2 cup urad dal; 1/2 tsp fenugreek seeds; 1/2 tsp turmeric; Salt to taste; Water as needed; 1/2 cup tamarind paste; 1 onion, chopped; 1 green chili, slit; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1/2 tsp curry leaves; 1/2 tsp ghee; 1/4 cup grated coconut; 1/2 tsp cumin seeds (for chutney); 1/4 cup fresh coriander leaves; 1 tbsp tamarind paste; 1/2 tsp chili powder

Tamarind and Chili Keralan Idli with Sambar

A tangy tamarind kick with a hint of chili adds heat and depth to the sambar.

182 minutes4 servings

Method

Mix tamarind paste and chili powder into the sambar mixture.
Soak rice, urad dal, and fenugreek seeds overnight.
Grind into a smooth batter, add turmeric, and let it ferment for 8-12 hours.
In a pot, add tamarind paste, water, and bring to a boil.
Add onions, green chili, and cook for 5 minutes.
Add sambar powder, salt, and simmer for 10 minutes.
Steam idlis in a idli tray for 15 minutes and serve with sambar.
In a small bowl, mix grated coconut, cumin seeds, coriander leaves, and a splash of water to make a chutney.

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