An euphoria for every foodie - Idli Sambar

South Indian dishes has over the years made a permanent place in the kitchens of not only Indians but worldwide. Amongst these delicacies of South Indian, the one which takes maximum votes is the idli-sambhar. You can find traditional idli-sambar in Kerala, Pondicherry, Andhra Pradesh and Tamil Naidu. It’s also a traditional breakfast in the region of countries like Sri-Lanka. As it is cooked as a steamed batter consisting of fermented urad dal and rice, and it is considered as an extremely healthy dish.

Idli Sambar

Due to the process of fermentation, idlis crashes the starch consistency and it is easily metabolized by the human body. However, idlis are generally served with three forms of coconut chutneys in various areas, but people can also have it with the steamed form of vegetable stew with urad daal, known as sambhar.

Origin of idli Sambar

It is one of many dishes in South India, whose origin is still unknown. However, it is believed by historians that this dish was first made in the 19th century in the kitchen of Thanjavur Marathas ruler Shahuji in Tamil Naidu. According to the beliefs, Shahuji was experimenting with certain food ingredients and this gave birth to the sambhar. It is a reflection of the ancient form of lentils which were considered a vital part of the South Indian cuisines.  As we know that India is the origin of black lentils and it was easy to make some dishes with such lentils.

Sambar - a dish compatible with many other dishes

In certain regions, where the coconuts are grown, sambhar is made with the fresh grated and roasted paste of coconut and people can add sambhar powder available in the market. Usually, it is served with steamed rice, and sambhar is a vital part of South Indian cuisines. It is not just served as a combination of idli sambar. Sambhar is often served with vadas, or dosa also.

Sambhar, when diluted to certain extent, takes the form of yet another delicious dish amongst South Indians - Rasam. It is also called South Indian soup, which is prepared with lots of tamarind as a base with the addition of tomatoes, chili powder, grated cumin and other forms of spices and seasonings. It is considered as a healthier option than sambhar and is often consumed either as spicy soup or with steamed rice. Rasam tastes very different from sambhar and it is healthier than sambar. So if you want to make your idli recipe healthier then you can serve it with rasam.

Concluding it all, South Indian food isn’t just considered finger-licking but is equally healthy in many forms. Amongst many South Indian dishes, it is the idli sambar which has the highest demand. The popularity of this Idli and sambar dish has reached to such an extent that many restaurants oversees have opened serving this lip-smacking dish.