Sambar Powder - 2 to 3 tblspn or to tasteCheck notes
Salt to taste
Jaggery / Sugar - 1 tblspn or to taste
Tamarind Pulp - 2 tblspn or to taste
Coriander Leaves - 4 tblspn finely chopped
Pure Ghee few tsp for serving
For Seasoning:
Oil / Ghee - 1 tblspn
Mustard Seeds / Kaduku -1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Asafoetida / Hing / Kaya Podi - ¼ tsp
Instructions
Take moong dal, toor dal, shallots, tomatoes, chillies, curry leaves, turmeric powder in a pressure cooker. Cover it with water and pressure cook it for 4 whistle, simmer the stove for 5 mins. Turn the heat off and let the pressure go all by itself. Open the cooker and mash the whole thing.
Now put the cooker back on stove. Add some water to sambar powder and make it into a paste. Now Add the sambar powder mix into the cooker and mix well.
Add in salt, jaggery and tamarind pulp into the sambar and mix well.
Let this simmer for around 10 mins.
Now heat oil or ghee for tempering. Crackle mustard, cumin and asafoetida. Pour this whole thing into the sambar and mix well.
Garnish with coriander leaves and mix well.
Now lets make idlies. Take mini idli mould and grease it with some oil. Spoon idli batter into the moulds. Steam this in idli cooker for 5 mins to untill done.
Dip a spoon in some water and remove the idlies from the mould.
Take the idlies in a bowl, ladle the sambar over it, drizzle in ghee and enjoy hot..
Notes
If you dont have sambar powder, mix a tblspn of chilli powder, 2 tblspn of coriander powder and a tsp of cumin powder to make homemade instant sambar powder.