Posts Tagged ‘sambar’

Kutty idli with Sambar

A big hugs and thank you to all my friends who left condolence messages in the blog and also mailed me separately! I will soon be sending separate mails to each of you, till then please consider this as my personal thanks to each one of you! I think I am slowly pulling myself back to normalcy.

Lakshmi came to Bangalore on an official trip last week and she could just spend a few hours with us. I prepared the kutty idlies and sambar which she loves! We get the kutty idli plates in most shops in Chennai and Bangalore. You can prepare the kutty idlies with the regular Idli batter .

idli with sambar

Preparation of sambar


  • Toordal – 1/2 cup
  • Turmeric powder – 1/4 teaspoon
  • Tomato – 1 no
  • Bell pepper – 1 no
  • Hing – a pinch
  • Oil – 1/2 tablespoon
  • Tamarind – 3 inches
  • Sambar powder – 1 teaspoon
  • Salt – to taste.

For Grinding into paste

  • Green chillies – 2 nos
  • Grated coconut – 2 tablespoons
  • Onion – 1 small
  • Ginger – 1/2 inch
  • Khus Khus – 1 teaspoon
  • Channa dal – 2 teaspoons
  • Oil – 2 teaspoon

For seasoning

  • Mustard seeds – 1 teaspoon
  • Redchilli – 1 no
  • Curry leaves – 1 twig
  • Oil- 1 teaspoon


  1. Wash the toordal, add turmeric powder and pressure cook adding enough water. Mash well.
  2. Soak the tamrind in warm water and squeeze out the pulp.
  3. Cut the bell pepper into 1 inch pieces, add hing and 1 teaspoon oil and MW for 3 minutes or saute on a low flame. Add the sambar powder.
  4. In 2 teaspoon oil fry the channa dal till golden, add onions,green chillies and tomato and saute on a low flame till the onions are transparent.
  5. Soak Khuskhus in warm water for ten minutes. Add grated coconut, ginger, sauted onion mixture and grind to a fine paste.
  6. In a large kadai (use the same kadai used to saute capsicum or take some oil if its a fresh one), mix the toor dal, tamarind pulp, ground paste, bell pepper and salt. Add 1/2 cup water and cook on a medium flame for 3 minutes.
  7. If required add some more water. This sambar should be thin so that the idlies will soak well. Add salt. Season with mustard seeds, red chillies and curry leaves.
  8. Place the hot idlies on a shallow bowl and add the sambar to fill the bowl. Serve with a teaspoon of ghee or til oil.


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Gold Medal for Recipe Marathon

I’m very proud that my daughter Lakshmi has successfully completed the Recipe Marathon organized by Dhivya and Siri by posting continuously for 15 days . Here’s her gold medal for the recipe marathon:

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