🥣 Vegetable Idli Sambhar

Using Welza Sambhar Masala

🕒 Prep Time: 15 mins
🔥 Cook Time: 30 mins
🍽️ Serves: 4
🧂 Ingredients
For the Sambhar:
Toor dal (arhar dal) – ½ cup

Water – 2–3 cups (as needed)

Turmeric powder – ¼ tsp

Salt – to taste

Tamarind pulp – 1 tbsp (or lemon-sized soaked tamarind)

Welza Sambhar Masala – 2 tbsp

Jaggery – ½ tsp (optional, for balance)

Mixed Vegetables (½–1 cup total):
Carrot – 1 (chopped)

Drumstick – 1 (cut into 2-inch pieces)

Beans – 8–10 (cut)

Pumpkin – ½ cup (cubed)

Onion – 1 (sliced)

Tomato – 1 (chopped)

For Tempering:
Mustard seeds – 1 tsp

Dry red chilli – 1

Curry leaves – 10–12

Asafoetida (hing) – a pinch

Oil or ghee – 1½ tbsp

For Serving:
Idlis – 8 to 10 (steamed fresh or reheated)

Chopped coriander – for garnish

👩🍳 Instructions
1. Cook the Dal
Wash and pressure cook toor dal with turmeric and 2 cups water for 4–5 whistles until soft.

Mash well and set aside.

2. Boil the Vegetables
In a separate pot, cook the vegetables (onion, carrot, beans, pumpkin, drumstick, tomato) in 1½ cups of water with a pinch of salt until tender.

3. Add Tamarind & Welza Sambhar Masala
Once veggies are cooked, add tamarind pulp, Welza Sambhar Masala, and salt.

Mix well and simmer for 5–6 minutes to infuse the flavors.

4. Combine with Cooked Dal
Add mashed dal to the vegetable mixture.

Adjust the consistency with water as needed.

Add jaggery (optional) and simmer the sambhar for 7–10 minutes.

5. Temper the Sambhar
In a small pan, heat oil/ghee.

Add mustard seeds, let them splutter.

Add dry red chilli, curry leaves, and a pinch of hing.

Pour over the hot sambhar and mix.

🌿 To Serve
Place 2–3 idlis in a deep serving bowl or plate.

Pour hot vegetable sambhar generously over them.

Garnish with fresh coriander and serve with coconut or tomato chutney.

💡 Tips:
Soak tamarind in warm water for richer pulp.

Add a touch of Welza Garam Masala for a fusion North-South flavor.

For softer idlis, steam fresh and serve immediately with piping hot sambhar.