Idli and Sambar
|Rice||3 Cup (48 tbs) (parboiled)|
|Urad dal||1 Cup (16 tbs)|
Basic Sambar recipe
Vegetables required - Onions, daikon, potato, green peas, drumstick, green peppers(Capsicum), pearl onions, okra, eggplant, pumpkin, carrots.
Heat 2 teaspoons of oil
add 1 tsp mustard seeds.When the mustard splatters add
1/2 fenugreek seeds
1/4 tsp asafoetida.
Add any of the vegetables (cut into large pieces) and fry lightly.
Add 2 cups of water and allow it to boil.
Add 1 teaspoon salt,
1 1/2 teaspoon sambar powder
tamarind juice(amount vary to taste).
Heat until the raw smell of tamarind is gone.
Then add 1 cup boiled toor dal(like paste) and heat until it mixes uniformly.
Add a teaspoon of kari masala powder.
If you want to use fresh paste, you may grind Sambar paste and add it to the sambar instead of kari masala powder.
Add a bunch of curry leaves.
Whole red peppers - 1/4 kg
Coriander seeds - 1/4 kg
Toor Dal - 200 g
Gram dal - 200 g
whole black peppers - 25 g
asafoetida - a pinch.
whole red peppers - 10 cups, coriander seeds - 10 cups, toor dal - 1 cup, gram dal - 1 cup, black peppers - 1/4 cups, asafoetida powder - 1 tsp. Dry the above ingredients in sun and grind into a nice powder.
coriander seeds 1 tsp , gram dal - 1 tsp, red chilli -1 , asafoetida - 1/4 tsp , fenugreek seeds - 1/4 tsp , grated coconut - 4 tsps
Roast all the ingredients except coconut in little oil. Roast the coconut slightly . Grind all the ingredients into a coarse paste.
Kari masala powder
Coriander seeds - 1 cup
Gram Dal - 1 cup
Cumin seeds - 1/2 cup
Urud Dal - 1/2 tsp
fenugreek seeds - 1/4 tsp
whole red peppers-10 asafoetida - 1/4 tsp (add last)
Slightly heat in little oil until the ingredients turn golden red in a fry pan and grind the above ingredients.
4 tablespoons grated coconut
2 teaspoon(s) bengal gram (chana dal) roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of mustard seeds and black gram (udad dal)
½ teaspoon(s) asafoetida powder
4 curry leaves
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste
Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
Add salt and lemon juice to the chutney.