Idli Sambar With Chutney
|Urad dal||1 Cup (16 tbs) (Skin Removed Black Gram)|
|Rice||2 Cup (32 tbs)|
|Toor dal||2 Cup (32 tbs)|
|Eggplant||4 Small (Brinjals)|
|Drumstick||1 (Tender Variety)|
|Tamarind||1⁄4 Cup (4 tbs)|
|Jaggery||1⁄4 Cup (4 tbs) (Gur)|
|Seasoning for the sambar|
|Mustard seeds||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon (Jeera)|
|Asafoetida||1 Pinch (Hing)|
|For sambar masala|
|Bengal gram||2 Teaspoon (Chana Dal)|
|Urad dal||1 Teaspoon (Skin Removed Black Gram)|
|Coriander seeds||2 Teaspoon (Dhania)|
|Cumin seeds||1 Teaspoon (Jeera)|
|Dry red chilies||3|
|Mirin||8 (Black Pepper)|
|Fenugreek seeds||12 (Methi Seeds)|
|Bengal gram||1⁄2 Teaspoon (Chana Dal)|
|Urad dal||1⁄2 Teaspoon (Skin Removed Black Gram)|
|Garlic||3 Clove (15 gm) (Lahsun)|
|Coriander||1⁄2 Cup (8 tbs)|
|Seasoning for chutney|
|Mustard seeds||1⁄4 Teaspoon|
1. Soak Urad Dal (skin removed black gram) and rice separately in the morning and grind it together to make a paste at night.
2. Mix it thoroughly, adding salt and water.
3. This mixture should be of a thick pouring consistency.
4. Keep the mixture in a container/utensil covered Over night*.
5. Pour the mixture in the idli mould.
6. Keep the mould/utensil in a pre-heated cooker (steaming vessel) and steam the idli for 10-15 minutes.
7. Remove the utensil from the cooker and let it cool.
8. Remove the idli from the mould/utensil carefully.
9. Repeat the procedure for all the idlies.
SAMBAR MASALA :
1. Roast all the masala (spices).
2. Roast the dal until it gives a cooked aroma and turns slightly brown, remove now.
3. Then stir in dry red chillies and allow them to turn deep red.
4. Mix all these items, allow them to cool and grind to powder.
1. Cook dal with a little turmeric until it is soft and tender.
2. Mash it with a ladle. Add mustard seeds, jeera, hing and curry leaves.
3. Now add chopped onion and cook till soft.
4. Pour in the cooked dal. Add the ground masala and add 2 cups, water.
5. Stir in the vegetables and bring it to boil. Cook until tender.
6. Soak tamarind into little water for half an hour and extract the juice.
7. Add this juice to the dal with gur (jaggery) and bring it to a boil 2 to 3 times.
1. Roast the Chana dal (Bengal gram), Urad dal (skin removed black gram), ginger and lahsun (garlic) until it gives a cooked aroma and turns slightly brown.
2. Grind to paste all the items with green chillies, coriander and sugar.
3. Roast mustard seeds as they splutter. Add curry leaves and hing (asafoetida).
4. Stir into the ground chutney.