My world of breakfast revolves around Idli plus dosa and it’s siblings like uttappam and appam. So it is more likely that I do make many variations in these recipes and their side dishes. The winner recipes after a series of testing and trials in my kitchen would finally find their way to get posted in this space. The food should actually convince me in taste, color and photograph then the taste testers like my husband and kids should give a green signal, only then I can proceed to draft a post. Though the process seems so lengthy I am thoroughly enjoying it. Cheers to food blogging 🙂 .
To be honest with you guys, this idli sambar has undergone many revisions in past month in order to get close to tiffin sambar that is served in Bangalore Darshini Hotels. When a reader of my food blog requested and urged me to post idli sambar recipe, I started to adapt and alter the recipe which I was following till then.
Having spent four long years of my life in Bangalore, I had tasted and liked the sambar served in Darshini hotels whenever we visited. So I was in a compulsion to get my idli sambar close to that and recreate the magic at my kitchen. Now I assure you that I am deeply satisfied with the outcome.
Roasting a long list of spices in low flame with patience is all that the recipe demands. That is the primary process as a whole, you can also keep them roasted the previous night if you are planning it for the breakfast next morning. It is then ground with shredded coconut to make fine paste which when combined with cooked vegetables, salt, tamarind and jaggery. As it simmers and boils for a while, the real flavors of idli sambar waft your kitchen and home.