Idli and Sambar

Idli and Sambar are a beloved South Indian culinary duo, offering a perfect blend of flavors, nutrition, and versatility. Idli is a steamed rice cake known for its soft, spongy texture, while Sambar is a spicy and tangy lentil-based vegetable stew. Together, they create a harmonious and wholesome meal that’s cherished across India and beyond.

Origin of Idli and Sambar

Idli and Sambar are believed to have originated in South India, with their roots tracing back to ancient times. Idli is thought to have been mentioned in Tamil literature dating back to the 8th century. Sambar’s origin can be linked to the Maratha ruler Shahuji Bhonsle, who introduced the dish in the 17th century. Over time, both dishes became integral to South Indian cuisine and have become emblematic of the region’s rich culinary heritage.

Making Idli and Sambar

Idli: Making Idli involves fermenting a batter of rice and urad dal (split black gram) until it’s light and airy. The batter is then steamed, resulting in soft and fluffy rice cakes. Idli is a versatile canvas and can be made plain or with added flavors like masala, spinach, or carrots.

Sambar: Sambar is prepared by simmering toor dal (pigeon pea lentils) with a medley of vegetables, tamarind, and a flavorful blend of spices, including mustard seeds, cumin, fenugreek, and curry leaves. It’s often garnished with fresh coriander leaves.

Varieties of Idli and Sambar

Rava Idli: Made from semolina (rava) instead of rice, Rava Idli is quicker to prepare.
Kanchipuram Idli: A variation with added spices and seasonings, often served at special occasions.
Mini Idli: Smaller-sized idlis, often served with sambar or coconut chutney.
Udupi Sambar: A variation from Udupi, Karnataka, known for its unique spice blend.

Idli and Sambar: A Day-to-Night Delight

Breakfast: A popular breakfast choice, offering a nutritious start to the day.

Lunch or Dinner: A satisfying main course for lunch or dinner.

Brunch: Ideal for a leisurely brunch.

Snack: Mini idlis can be served as a snack between meals.

What to Eat with Idli and Sambar

Idli and Sambar are commonly served with various accompaniments, including

Coconut Chutney: A creamy and coconut-based side dish.

Tomato Chutney: A tangy and spicy tomato dip.

Molagapodi: A popular South Indian spice powder for added flavor.

Ghee or Sesame Oil: For drizzling on idli.

Pickles: Achar (Indian pickles) add a zesty element to the meal.

The wholesome combination of Idli and Sambar, along with these accompaniments, creates a balanced and nutritious South Indian meal that’s appreciated for its taste and health benefits.

Nutrition Info

Energy
Protein
Carbohydrate
Fibre
Fat
Sodium

:
:
:
:
:
:

101 cal
1.3g
7.5 g
0.2g
7.4g
2.2mg

Energy	101 cal
Protein	1.3g
Carbohydrate	7.5 g
Fibre	0.2g
Fat	7.4g
Sodium	2.2mg

Healthy Facts about Idli and Sambar

Balanced Nutrition

Idli and Sambar provide a balanced mix of carbohydrates, protein, fiber, vitamins, and minerals, contributing to a wholesome diet.

Dietary Fiber

The presence of lentils, vegetables, and fermented rice in these dishes adds dietary fiber, aiding digestion and promoting satiety.

Vitamins and Minerals

Sambar’s vegetables provide essential vitamins and minerals, including vitamin C, iron, and potassium.

Probiotic Benefits

The fermentation process in Idli encourages the growth of probiotics, supporting gut health and nutrient absorption.

Protein-Rich

The combination of lentils in Sambar and urad dal in Idli offers a good source of plant-based protein.

Low Fat Content

These dishes are naturally low in fat, making them suitable for heart-healthy eating.

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