IDLI SAMBHAR with coconut chutney

Name: IDLI SAMBHAR with coconut chutney
Total time: 6000 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 2 cups Parboiled rice (ukda chawal); 1/2 cups Rice raw; 1 cup Split black gram (dhuli urad dal); 1 teaspoon Fenugreek seeds (methi dana); to taste Salt; Sambhar ingredients; 1/4 cup Turmeric powder; 4 tablespoons Oil; 1 Tamarind - lemon size; 1/2 teaspoon Mustard seeds; 4 Whole dry red chillies broken; 1/2 teaspoon Fenugreek seeds (methi dana); 1/4 tbsp Asafoetida; 4 Green chillies slit; 10-12 Curry leaves; 2 pieces Drum sticks; 2 tbsp Sambhar masala; to taste Salt

Kaur Jass @cook_8351185

Haryana

#bandhan

Kaur Jass @cook_8351185

Saved

Ingredients

90-100 mins.

6-7 servings

2 cupsParboiled rice (ukda chawal)
1/2 cupsRice raw
1 cupSplit black gram (dhuli urad dal)
1 teaspoonFenugreek seeds (methi dana)
to tasteSalt
Sambhar ingredients
1/4 cupTurmeric powder
4 tablespoonsOil
1Tamarind - lemon size
1/2 teaspoonMustard seeds
4Whole dry red chillies broken
1/2 teaspoonFenugreek seeds (methi dana)
1/4 tbspAsafoetida
4Green chillies slit
10-12Curry leaves
2 piecesDrum sticks
2 tbspSambhar masala
to tasteSalt

Saved

Steps

90-100 mins.

1

IDLI- Wash rice two to three times, clean and soak in fresh water for at least two to three hours. Wash and soak the dal also for a similar time. Add the methi seeds to the soaking dal. Drain and grind the rice to a slightly coarse texture and dropping consistency.
2

Drain and grind the dal, sprinkling water as required to a smooth and spongy batter. Mix both the batters with salt with hand, thoroughly in a whipping motion. Keep the batter in a large vessel, close tightly and rest the batter in a warm place for at least 24 hours
3

Mix the batter well and pour into lightly oiled idly trays and steam for about ten minutes. Dip a toothpick into the idli to check if done.
4

Remove from the steamer, sprinkle water on the idli and remove from the moulds. Keep it covered in a moist cloth till serving time.
5

SAMBHAR - Pressure-cook the dal in two and half cups of water with turmeric powder and one teaspoon oil for three whistles. Open lid once the pressure has reduced. Mash the cooked dal lightly with a wooden spoon.
6

Soak tamarind in one-cup warm water, extract pulp and set aside. Heat the remaining oil in a thick-bottomed pan. Add mustard seeds. When they splutter add dry red chillies, fenugreek seeds and asafoetida.
7

Stir and add green chillies, curry leaves and drumsticks and cook for one minute on medium heat stirring briefly. Add sambhar powder, salt and one cup water.
8

Reduce heat and simmer for six to eight minutes or till drumsticks are cooked. Add tamarind pulp, boiled dal and simmer for two to three minutes. Serve hot with idlis.
9

Coconut chutney == Instructions (1 cup =255 ml) firstly, keep all the grinding ingredients ready. take coconut, roasted chana dal, peanuts, onions and chilli.
10

Furthermore, transfer to a small blender.also add a small piece of tamarind.additionally, add salt to taste.
11

Then add hot water as required and blend to smooth cream texture.finally, add tempering and serve with idlis and dosas.