These Sambar Shots with Idli Cubes turn a classic South Indian breakfast into a clever NYE appetiser. The sambar carries a warm, homely depth from toor dal, fresh vegetables, and tamarind, while the toasted idli cubes add bite. Served in shot glasses, they’re easy to pick up, stay neat on a party table, and offer a familiar flavour in a playful format.
Rinse the toor dal and pressure cook it with water and turmeric until soft. The dal should mash easily without lumps. Once cooked, mash it thoroughly to form a smooth base. A well-blended dal gives the sambar its body and helps it cling to the idli cubes when served in shots.
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Step 2: Build the Tempering
Warm oil in a pot and add mustard seeds. When they crackle, add cumin, fenugreek, dried red chilli, and curry leaves. Let the spices bloom gently. Add onions and sauté until they lose their raw bite. Tomatoes follow next, softening into the base and helping the spices spread evenly through the sambar.
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Step 3: Cook the Vegetables
Add carrots and drumstick pieces to the pot and pour enough water to let them simmer comfortably. Give the vegetables time to cook fully; they release sweetness that balances the tang of tamarind. Mix in the sambar powder and salt once the vegetables soften. Finally, add the mashed dal and stir until everything comes together.
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Step 4: Finish the Sambar
Once the dal blends in, pour in tamarind pulp and allow the sambar to simmer. This short simmering period helps the spices settle, and the tamarind sharpens the flavour. Adjust the consistency with extra water if needed. Turn off the heat and finish with chopped coriander.
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Step 5: Crisp the Idli Cubes
Cut the idlis into small, even cubes. Heat oil in a pan and add mustard seeds and curry leaves. Introduce the idli cubes and sprinkle turmeric for colour. Toast on medium heat, letting each side develop a mild crispness. They should hold shape without turning tough, making them ideal for shot-glass garnishing.
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Step 6: Assemble the Shots
Pour hot sambar into small shot glasses or mini bowls. Drop two or three toasted idli cubes into each serving. The heat of the sambar softens them slightly while keeping the edges intact. A tiny touch of coriander or a single curry leaf completes the look and adds aroma.
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Indian
Easy
Appetizer
