• For Idly:

  • Rice

  • Urad dal (black gram lentils)

  • Fenugreek seeds (optional, for fermentation)

  • Salt

• For Sambar:

  • Toor dal (pigeon peas)

  • Mixed vegetables (carrots, beans, potatoes, drumsticks, etc.)

  • Tamarind

  • Tomatoes

  • Onion

  • Sambar powder

  • Mustard seeds

  • Cumin seeds

  • Curry leaves

  • Dried red chilies

  • Salt to taste

  • Oil for tempering

• For Coconut Chutney (optional):

  • Fresh coconut

  • Green chilies

  • Ginger

  • Roasted chana dal

  • Salt

• Rich in Protein: The combination of urad dal in the idly and toor dal in the sambar makes this dish a great source of plant-based protein, essential for muscle growth and repair.

• Good for Digestion: The fermentation process of the idly batter enhances digestion, while the fiber-rich vegetables in sambar support healthy digestion.

• Rich in Vitamins and Minerals: The vegetables used in the sambar provide essential vitamins (A, C, and K) and minerals (potassium, iron), supporting overall health and immunity.

• Low in Fat: Sambar Idly is typically low in fat, especially when prepared with minimal oil, making it a healthy, light meal option.

• Boosts Energy: The combination of carbohydrates from the rice and protein from the lentils provides sustained energy throughout the day, making it an excellent breakfast option.

Sambar Idly is a staple of South Indian cuisine, particularly in the states of Tamil Nadu, Karnataka, and Andhra Pradesh. Idly, a fermented rice cake, has been consumed for centuries in South India and is thought to have originated in Tamil Nadu. The Sambar side dish, made with lentils and vegetables, has its roots in the Tamil and Telugu cuisines and is believed to have been developed in the 16th century during the reign of the Maratha king Shivaji.

While idly itself has ancient origins, the combination of Sambar and Idly was popularized in the 20th century as a wholesome, balanced, and nutritious meal. Idly and sambar became a quintessential breakfast dish in South India, often served in households and restaurants as a comforting and fulfilling meal. Over the years, this dish has spread across India and globally, with many variations emerging based on local preferences and the addition of different chutneys or toppings.