Idli Kulfi with Pumpkin Sambhar Platter

Name: Idli Kulfi with Pumpkin Sambhar Platter
Cuisine: Indian
Ingredients: 500gms. Idli batter; as per taste Salt; 1 Eno pouch; 1 cup boiled Toor dal adding salt and Turmeric powder; 1cup . Pumpkin; 3-4 pc. Baby onion; 1/4 cup tamrind pulp; to taste Salt; 2 tsp. Sambhar masala; 1 tbsp. Red chilli powder; 1/2 tsp. Asofoetida; 2 tbsp. Oil; 1/4 tsp. Mustard seeds; 1 tsp. Turmeric powder; leaves Few curry; 1 dry red chilli; As Required For Coconut Chutney:-; 1cup Fresh Coconut; 1/4cup Roasted bengal gram; 1 inch "ginger; 2 pc. Green chilli; 8-10 curry leaves; 1/2 tsp. Sugar; to taste Salt; as Required Coriander chutney to garnish; as required Kulfi sticks

Geeta Godhiwala @cook_11988180

India

#cc2022
#week1

Geeta Godhiwala @cook_11988180

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Ingredients

500gms. Idli batter
as per tasteSalt
1Eno pouch
For Sambhar :-
1 cupboiled Toor dal adding salt and Turmeric powder
1cup. Pumpkin
3-4 pc.Baby onion
1/4 cuptamrind pulp
to tasteSalt
2 tsp.Sambhar masala
1 tbsp.Red chilli powder
1/2 tsp.Asofoetida
2 tbsp.Oil
1/4 tsp.Mustard seeds
1 tsp.Turmeric powder
leavesFew curry
1dry red chilli
As RequiredFor Coconut Chutney:-
1cup Fresh Coconut
1/4cup Roasted bengal gram
1 inch "ginger
2 pc.Green chilli
8-10curry leaves
1/2 tsp.Sugar
to tasteSalt
as RequiredCoriander chutney to garnish
as requiredKulfi sticks

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Steps

1

Take idli batter on a bowl. Add salt and 1/4glass water. Mix well. Add eno pouch and pour 1-2tsp. Hot water. Beat properly with fingers.
2

Now grease Kulfi mould with oil. And fill mould with batter. And steam for 10-12min.
3

Take out from steamer. Attach Sticks. Keep it a side 2-3min.And remove from mould carefully.
Idli Kulfi is ready. Apply oil and garnish with coriander chutney.
4

Heat oil in a pan. Add mustard seeds dry red chilli asofoetida anf curry leaves. Now peel pumpkin wash and cut in to cubes. Cut baby onion into 4pcs. And add in a tadka pan. Saute 2-3min.Add pumpkin cubes red chilli powder sambhar masala turmeric powder and salt saute for a min. And add boiled toor dal. Add 1glass of water to adjust consistancy. Stir and cook for 5-7min.
Lastly add tamrind pulp stir and cover cook for 10min on a slow flame. Pumpkin Sambhar is ready.
5

For coconut chutney :-cut fresh coconut into small pieces and take in a mixie Jar. Add curry leaves green chilli roasted bengal gram ginger salt and sugar.
Churn. Add 1cup water and churn again.
Transfer in a bowl chutney is ready.
6

Tasty healthy soulful platter
Idli Kulfi Pumpkin Sambhar Platter with Coconut Chutney is ready to serve