There are some marriages made in heaven and one should never try and mess with that. Idli-sambhar is absolutely one such pair. Am not sure if my photography has done justice to this pair. These pictures were taken in April, when I was attending the LFP challenge and for some reason it got lost in the zillion pictures that I have. When my better half told me last week that I should not have space issues for a couple of years at least ( referring to the iMac with 1tb of space, that he got me last year), it was a panic moment and I began a ruthlessly spring clean my Mac...and guess what I found :) I have mixed feelings about the rustic styling, I am happy with it but am not sure if the whites of the idlis are real white, I could have done a better job. But this blog is a journey, so I did not want to trash the photographs as it is part of my memories doing the LFP - 30 day food photography challenge. So here it is, the idlis not as perfect white but the recipe is perfect.
If you have never had idlis: they are steamed lentil and rice pancakes, the dough is fermented overnight, it is extremely healthy and sambhar is a spice curry made with vegetables and a coconut gravy. I Made the sambhar with red pearl onions and tomato.
For the idli you will need an idli stand for steaming the dough. There are a lot of stands in the market, I have a simple one, you can go in for something fancy but I like to keep my traditional dish simple.