Steps
Preparing Idly Batter:
1. Rinse idly rice and urad dal separately until water runs clear.
2. Soak rice and fenugreek seeds together, and urad dal separately for at least 6 hours.
3. Grind urad dal to a smooth, fluffy batter with water.
4. Grind rice to a slightly coarse batter.
5. Mix both batters along with salt; ferment overnight or 8-12 hours.
Making Idly:
6. Grease idly molds and pour the fermented batter into molds.
7. Steam idlies in an idly steamer or pressure cooker (without whistle) for 10-12 minutes.
Preparing Sambar:
8. Wash and pressure cook toor dal with turmeric and water until soft.
9. In a pot, heat oil; add mustard seeds, cumin seeds, dried red chili, and curry leaves.
10. Add chopped vegetables and tomatoes, sauté for 2 minutes.
11. Add cooked dal, tamarind paste, sambar powder, salt, and enough water.
12. Simmer until vegetables are tender and sambar thickens.
13. Garnish with fresh coriander leaves.
Serving:
14. Serve hot idlies with freshly made sambar.