Idli Sambar is a traditional South Indian breakfast featuring soft, steamed rice-lentil cakes (Idli) paired with a fragrant and spiced lentil-based vegetable stew (sambar), prepared with tamarind, lentils, and a unique blend of spices. Also known as Tiffin Sambar, it is served with Coconut Chutney for a complete tiffin meal. This hotel-style recipe offers a hearty, vegan meal of fluffy idli with savory, lightly tangy sambar made from lentils and vegetables — a winning combination!
About Idli Sambar Recipe
If there’s one comforting dish in South Indian cuisine, it’s Idli Sambar — a tasty, hotel-style Tiffin Sambar served with soft, fluffy idli.
The hallmark of this recipe is the addition of freshly roasted and ground spices. Tomatoes are also a key ingredient in this recipe that impart a lovely taste in the sambar.
In South Indian cuisine, there are many ways the traditional Sambar is made. This Tiffin Sambar is one such variation which gives you a flavorful sambar like the one served in South Indian restaurants and hotels.
Apart from idli, this sambar can also be served with other South Indian tiffin snacks like Dosa, Medu Vada, Uttapam and even Pongal.
The preparation of this Idli Sambar recipe is a bit time-consuming as it has many elements to be done. But, if you follow the recipe well, you should not have any problem in making it.
In this recipe, I have also shared the way of making a fresh sambar powder that just elevates the flavors of this dish.
For the sambar powder of this Tiffin Sambar, you would need dried red chilies, curry leaves, coriander seeds, split and husked Bengal gram (chana dal), cumin seeds, mustard seeds, whole black peppercorns and fenugreek seeds. You can use any neutral flavored oil to roast these ingredients.
Besides this, there are the usual elements in this recipe of Idli Sambar too. Like the tamarind pulp, a mix of vegetables, cooking the lentils and then cooking everything together that results in a wholesome sambar variation.
This is also one of the best Tiffin Sambar recipe. This hotel style sambar tastes really heavenly with cushiony soft, fluffy idli. Oh yes, Idli Sambar and vada sambar are an all-time favorite at home too. Not to forget, our love for dosa too.
This recipe of Tiffin Sambar was shared by a reader who writes to me often. She was gracious enough to share her sambar recipe as well as this particular recipe.
The recipe is also adapted from Revathy Shanmugam’s recipe and the reader was kind enough to translate and share it with me.
I had the good chance of having a fruitful email conversation with Revathy ji who is a gracious and humble person, through another common friend.
I made some changes in this Idli Sambar recipe to suit our taste buds. This dish was loved by the family and so they would ask me to make it again and again.
Even today, I make this sambar and team it up with idli or medu vada. You can also enjoy this with steamed rice for a comforting meal.
To make idli, you can check my fail-proof recipes of the traditional Idli Recipe and Rava Idli (a quick and easy idli variety made with suji or semolina).
While serving this dish, you can even drizzle a bit of ghee on top. You can also top it with some chopped onions or garnish with some coriander leaves.
Step-by-Step Guide
How to make Idli Sambar
Cook Lentils
1. In a bowl, take ¼ cup each of tur dal/arhar dal (pigeon pea lentils) and masoor dal (red lentils). You can also just use a total of ½ cup tur dal.
As you see in the picture below, pigeon pea lentils are yellow colored and they are split and without husk. The red lentils or orange colored lentils are also husked and split.
2. Rinse the lentils well in fresh water and add in a 2-liter stovetop pressure cooker.
You can also cook these lentils on a stovetop pan or Instant Pot. If cooking in a pan, I suggest to soak the lentils in enough water for at least half an hour, so that they cook faster.
3. Add ¼ teaspoon turmeric powder and 1.25 to 1.5 cups water in the pressure cooker.
4. Pressure cook the lentils on medium heat for about 7 to 8 whistles, 11 to 12 minutes or till soft, mushy and well cooked.
5. Open the lid once the pressure settles down naturally in the cooker. The lentils should have softened very well, so that they can be easily mashed.
6. Mash the lentils with a spoon or wired whisk. Set cooked lentils aside.
Make Tamarind Pulp
7. Take 1 tablespoon tamarind and soak it in ¼ to ⅓ hot or warm water for 20 to 30 minutes.
Tip: If you don’t have dried tamarind, then you can use about ½ tablespoon packaged tamarind paste or as needed.
8. Later, squeeze the tamarind in the water and you get the tamarind pulp. You can even strain tamarind pulp and keep it aside.
Roast Ingredients For Tiffin Sambar Mix
9. In a heavy small frying pan, heat 2 teaspoons oil. Keep the heat to its lowest. First, add ½ teaspoon mustard seeds. Mix and stir.
You can use any neutral flavored oil.
10. Then, add the following ingredients:
- 1.5 tablespoons coriander seeds
- ¼ teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- ½ teaspoon black peppercorns
- 1 tablespoon chana dal (husked and split Bengal gram)
Mix and stir.
11. Immediately, add 5 Kashmiri dried red chilies or 5 byadagi chilies (broken and seeds removed).
12. Next, add 11 to 12 curry leaves.
13. Mix very well. On low heat, stir continuously and roast till the spices and lentils become aromatic. Ensure not to burn the spices.
Once the spices are roasted well, you can also add 2 to 3 tablespoons fresh coconut or desiccated coconut. Mix the coconut and roast for 1 to 2 minutes and turn off the heat.
14. Set the roasted spices and lentils aside to cool.
Make Tiffin Sambar Powder
15. Once the spices cool, grind to a fine powder in a dry grinder or coffee grinder.
16. Keep the Tiffin Sambar powder aside.
Prep Vegetables
17. Rinse and peel vegetables. Chop them and set aside.
You can use a mix of drumsticks, carrots, pearl onions, yellow pumpkin, radish, green beans, ash gourd, potatoes, small brinjals (baby eggplants), okra, etc.
While cooking, just remember to add the vegetables that take more time to cook first and later add the veggies which take less time to cook.
18. For brinjals, chop and add them to water so that no discoloration occurs.
Sauté Onion & Spices
19. In a pot, heat 2 tablespoons oil first. Keep heat to low or medium-low.
Add ½ teaspoon mustard seeds and let them crackle.
20. Next, add 1 teaspoon urad dal (husked and split black gram).
21. Let the urad dal turn into a maroonish color.
22. Next, add 1 large quartered onion or 10 to 12 pearl onions (whole or halved), 4 to 5 curry leaves and ¼ teaspoon asafoetida (hing).
23. Stir and sauté on medium-low heat for 2 minutes.
24. Sauté till the onions soften a bit.
Sauté Tomatoes
25. Next, add 3 medium-sized chopped tomatoes (about 1.25 to 1.5 cups).
26. Sauté tomatoes on medium-low heat for 4 to 5 minutes.
Sauté & Cook Vegetables
27. Next, add the vegetables which take more time to cook like carrots, beans, potatoes, drumsticks, etc.
I have used the following vegetables:
- 1 to 2 drumsticks – scraped and chopped in 2 to 3 inch pieces
- 1 medium carrot – chopped
- 6 to 7 green beans or flat beans – chopped
- 1 medium potato – chopped, optional
28. Sauté on medium heat, stirring often, for 4 to 5 minutes.
29. Then, add the remaining quick-cooking vegetables like small brinjals, ladyfingers (okra), pumpkin, etc. Mix well.
Here I have added:
- 4 to 5 okra – chopped into 1 to 1.25 inches
- 6 to 7 small brinjals (baby eggplants) – quartered or halved, 80 to 100 grams
Make Idli Sambar
30. Add the prepared tamarind pulp.
31. Add 1 to 1.25 cups of water.
32. Add salt as per taste and mix well.
33. Cover the pan and simmer on medium-low heat until the raw aroma of the tamarind goes away and the vegetables are almost tender and cooked.
If they are undercooked, then continue to simmer until they soften.
34. The vegetables should be almost cooked before you proceed to another step.
35. Add all of the prepared sambar powder.
36. Mix very well.
37. Add the mashed lentils.
38. Mix again very well. Also, add 1 cup water or more to get the consistency you want.
The Tiffin Sambar served in the hotels is usually thinner. For serving with idli, dosa and medu vada, you can keep the sambar having a medium to thin consistency.
For serving with rice, keep the sambar slightly thick.
39. Stir and simmer without lid for about 6 to 7 minutes or until it comes to a boil.
Then, turn off the heat. Stir at intervals so that the lentils do not stick at the bottom of the pan.
40. Meanwhile, you can steam idli. Both mini idli or large idli pairs well with this Tiffin Sambar.
41. While serving, place the idli in a serving bowl. Pour sambar on top, garnish with some coriander leaves. You can even drizzle a bit of ghee on top and serve Idli Sambar hot.
Additionally some finely chopped onions, grated carrots or beets can be topped on the delish Idli Sambar.
This tiffin sambar can also be served hot with medu vada, uttapam or masala dosa. You can also enjoy it with steamed rice.
Expert Tips
- Homemade Sambar Mix: In the recipe, freshly roasted and ground sambar powder is made. This sambar powder adds a lot of flavor in the sambar. If you are short of time, then you can use any sambar powder you have and make this recipe. Note that the final taste of the sambar depends a lot on the type of sambar powder added. So, use a good quality sambar powder or use your homemade Sambar Powder.
- Roasting Spices: While roasting the spices for the sambar powder, use a heavy or a thick-bottomed pan on low heat. Stir continuously, so that the spices do not get burnt. The spices have to be roasted until they turn fragrant and golden. Use fresh spices and make sure they are not rancid.
- Vegetables To Add: Tomato is one of the key ingredients in this sambar, which adds a lot of flavor. So, do not skip it. For the vegetables, add the ones that are usually added in sambar. Do try to add drumsticks, if you can, as in most hotel style sambars, it is added. It gives a nice taste in the sambar. You can also add carrots, green beans, flat beans, ladyfingers (okra), brinjals, potatoes, pumpkin, ash gourd, onions, etc.
- Lentils: Both tuvar dal and masoor dal are added in the sambar served in hotels. If you do not have masoor dal, just add tuvar dal. You can also add some moong dal in combination with tuvar and masoor dal.
Planning & Cooking Tiffin Sambar
- Some preparations and planning in advance are required if you want to make this Tiffin Sambar with idli for breakfast. So, make the idli batter and ferment it the previous afternoon or late evening (for winters) or night (for summers).
- When the batter is fermented the next day, you can steam idli while you pressure cook the dal and cook the veggies in a pot or pan.
- I usually pressure cook lentils first. Then, roast the spices and make the sambar powder from scratch. When the lentils are cooking, I steam the idli and keep them stored in a hot pot or casserole so that they stay warm. After making the sambar powder, I cook the vegetables and then make the tiffin sambar.
- On busy mornings, you can make the sambar powder a day before and refrigerate. Next day, cook the lentils and veggies. Then, make the sambar.
- For making Idli Sambar, you can either make Mini Idli or the regular sized idli. Both taste good.
- While serving, make sure the sambar is hot. The idli can be hot or warm. If the idli have turned cold, then sprinkle some water on them and warm in a sauté pan or frying pan or a skillet, covered with a lid or in a microwave oven.
FAQs
1. Can I prepare the tiffin sambar powder in advance?
Yes, you can make the sambar powder a day ahead and refrigerate it. This helps in saving time during busy mornings. Ensure it’s stored in an airtight container to retain its freshness.
2. Is it necessary to use both tuvar dal and masoor dal?
While the combination of tur dal and masoor dal provides a unique flavor and texture, you can use only tur dal if preferred. Adjust the quantity accordingly to maintain the consistency of the sambar.
3. Can I use store-bought sambar powder instead of making it from scratch?
Yes, store-bought sambar powder can be used as a substitute. However, freshly ground sambar powder enhances the aroma, flavor and taste of the dish.
4. What vegetables are best suited for this sambar?
Commonly used vegetables include carrots, drumsticks, pumpkins, and beans. Feel free to use vegetables of your choice, keeping in mind the cooking time required for each.
5. How can I keep idli warm and soft until serving?
After steaming, place the idli in a casserole or an insulated container to retain their warmth and softness. If they cool down, sprinkle some water and reheat them in a steamer or a skillet or sauté pan covered with lid.
6. Is this sambar recipe vegan?
Yes, the recipe is vegan. However, if you choose to drizzle ghee on top while serving, it will no longer be vegan. For a vegan alternative, you can use plant-based oils.
7. Can this sambar be paired with dishes other than idli?
Absolutely. This sambar pairs well with dosa, medu vada, rava idli, rava dosa, uttapam, pongal, and even steamed rice.
More South Indian Tiffin Recipes To Try!
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Idli Sambar Recipe | How to make Tiffin Sambar
Idli Sambar is a popular South Indian breakfast where soft steamed rice cakes (idli) are served with a flavorful lentil and vegetable stew (sambar) made with spices and tamarind. A lighter, mildly spiced version called Tiffin Sambar is commonly served in South Indian homes and restaurants, especially with idli, dosa, or medu vada for breakfast and tiffin. The highlight of this Idli Sambar recipe is the use of freshly roasted and ground spices, along with tomatoes that add depth and enhance the overall flavor.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Prevent your screen from going dark while making the recipe
Cooking the lentils
Rinse both the lentils well and then add them in a 2 litre stovetop pressure cooker with 1.25 to 1.5 cups water and ¼ teaspoon turmeric powder.
Pressure cook the lentils for 7 to 8 whistles or 11 to 12 minutes until the lentils have softened and well cooked.
- You can also cook the lentils in a pan on a stove top or in the instant pot. I recommend to soak the lentils for about 30 minutes in enough water prior to cooking them in a pan. This helps in the faster cooking of the lentils.
Once the pressure settles down naturally in the cooker, open the cooker. Mash the lentils with a wired whisk and spoon. Keep aside.
Making tiffin sambar powder
In a small and heavy frying pan, heat 2 teaspoons oil. Keep the heat to a low. First, add the mustard seeds.
Then add the coriander seeds, cumin seeds, black pepper, chana dal (bengal gram), fenugreek seeds, curry leaves and dry red chillies.
On a low heat stir non-stop and roast till the spices become aromatic and golden.
Keep aside to cool. Don’t burn the spices.
Once the spices cool, grind them to a powder in a dry grinder or coffee grinder. Keep aside.
Preparation for idli sambar
Soak the tamarind in warm water for 25 to 30 mins.
Later squeeze the tamarind in the soaked water and extract the tamarind pulp. You can strain tamarind pulp and keep aside.
Chop all the veggies. Quarter the onions or halve the pearl onions. Peel and dice the carrots and potatoes.
Dice the brinjals and add them in water to prevent discoloration.
Chop the tomatoes in small pieces.
Cooking veggies
In a pan, heat oil first. Add the mustard seeds and let them begin to crackle. Then add the urad dal and sauté till they turn to a maroonish color.
Add quartered onions or halved pearl onions, curry leaves and asafoetida. Stir and saute for 2 minutes till the onions soften a bit.
Add the tomatoes, salt as required and continue to saute for 4 to 5 minutes on a medium-low heat.
Then add the veggies which take a longer time to cook (carrots, beans, potatoes, drumsticks etc) and saute for 4 to 5 minutes on a medium-low flame.
Then add remaining quick-cooking veggies like brinjals, ladyfingers (okra), pumpkin etc now. Stir and mix.
Add the tamarind pulp and 1 to 1.25 cups water.
Season with salt as per taste. Mix well.
Cover pan and simmer until the raw aroma of the tamarind goes away and the veggies are almost cooked.
If the veggies are undercooked, then continue to simmer till they are almost cooked.
Making idli sambar
Add the ground sambar powder which we have already prepared. Mix well.
Add the mashed dal.
Add 1 cup water or as required depending on the consistency you want.
Stir and simmer without lid for about 6 to 7 minutes or till it comes to a boil. Stir at intervals.
Check the taste and add more salt if required.
Meanwhile when you keep the dal for pressure cooking, you can steam idli. Both small-sized mini idli or large idli goes well with tiffin sambar.
While serving place the idli in a serving bowl. Pour sambar. Garnish with some coriander leaves. You can even drizzle a bit of ghee on top. Serve idli sambar hot.
You can also garnish with coriander leaves and serve hot with medu vada, idli, dosa, uttapam or even with steamed rice.
- You can use vegetables of your choice like carrots, pumpkin, drumsticks, or beans.
- Along with tuvar dal, you can add masoor dal as I have done or even moong dal for variation. You could also choose to make the recipe only with tur dal.
- For best flavor, aroma and taste use freshly ground sambar powder.
- Adjust the consistency as needed — hotel-style sambar served with idli, dosa, or vada is thin, while for rice, keep the sambar slightly thick.
- The recipe can easily be halved or doubled.
- Please note that the nutrition information provided is for the tiffin sambar only, excluding the idli.
Nutrition Facts
Idli Sambar Recipe | How to make Tiffin Sambar
Amount Per Serving
Calories 219 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 266mg12%
Potassium 596mg17%
Carbohydrates 31g10%
Fiber 9g38%
Sugar 6g7%
Protein 8g16%
Vitamin A 2796IU56%
Vitamin B1 (Thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 38mg190%
Vitamin B6 0.3mg15%
Vitamin C 86mg104%
Vitamin E 4mg27%
Vitamin K 15µg14%
Calcium 86mg9%
Vitamin B9 (Folate) 453µg113%
Iron 3mg17%
Magnesium 55mg14%
Phosphorus 119mg12%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Idli Sambar recipe from the blog archives was first published on May 2014.
Leave a Reply