Idli Sambhar And Chutney

Name: Idli Sambhar And Chutney
Cuisine: Indian
Ingredients: For Idly--; 3 cups Idly rice; 1 cup Urad dal; 2 tsp Methi dana; For Sambhar--; 2 cups Boiled vegetables (Brinjal carrot pumpkin or your choice); 1/2 cup Toor dal; 1/4 cup Onion shallots/diced onions; 2 tbsp Oil; 8-10 Curry leaves; 2 Whole red chillies; 1/2 cup Cubed tomatoes; 1 tsp Mustard seeds; 3 tsp Sambar masala powder; 1 tsp Tamrind pulp; 1/2 tsp Turmeric powder; To taste Salt; For Coconut Chutney--; 1/2 cup Fresh coconut grated or chopped; 2 tbsp Fried gram/bhuna chana; 1/2 tsp Cumin seeds; 1-2 Green chillies; Salt as par taste; Water as required; For Tadka--; 3/4 tsp Oil; 1/4 tsp Mustard seeds; 1/2 To 3/4 tsp Urad dal; Pinch Hing; 1 sprig Curry leaves

Poonam Gupta @cook_11996502

Ahmedabad

#Zaike

Poonam Gupta @cook_11996502

Saved

Ingredients

For Idly--
3 cupsIdly rice
1 cupUrad dal
2 tspMethi dana
For Sambhar--
2 cupsBoiled vegetables (Brinjal carrot pumpkin or your choice)
1/2 cupToor dal
1/4 cupOnion shallots/diced onions
2 tbspOil
8-10Curry leaves
2Whole red chillies
1/2 cupCubed tomatoes
1 tspMustard seeds
3 tspSambar masala powder
1 tspTamrind pulp
1/2 tspTurmeric powder
To tasteSalt
For Coconut Chutney--
1/2 cupFresh coconut grated or chopped
2 tbspFried gram/bhuna chana
1/2 tspCumin seeds
1-2Green chillies
Salt as par taste
Water as required
For Tadka--
3/4 tspOil
1/4 tspMustard seeds
1/2To 3/4 tsp Urad dal
PinchHing
1 sprigCurry leaves
1broken Red chilli

Saved

Steps

1

For Idly--
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First washed the dal and rice properly. The water should be double the quantity of dal and rice.
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Now soak them in water for 4-5 hours. Along with dal soak the methi dana as well.
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Remove the extra water from the rice. Now grind them for the batter.
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First grind the dal in a grinder. Add little water to it and make a thin paste.
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Once the dal is ground add the paste to a bowl.
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Then grind the rice in a grinder and add little water to it and make a coarsely paste.
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Add the ground rice in the same bowl. Now mix the paste of dal and rice together.
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The batter should not be too dilute. Now cover the bowl and ferment for at least 8 hours.
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Grease the idly moulds. Pour the batter in the moulds.
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Steam the idlies in a steamer for 5-7miniutes.
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Allow the idlies to cool for 5 minutes.
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Remove the idlies from Mould ywith the help of spoon.
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Serve the soft idlies with coconut chutney and Sambhar.
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For Sambhar--
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First boil carrot brinjal and pumpkin using 1/2 cup of water in a pressure cooker with 1 whistle on high flame.
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Also boil toor dal using 2 cups of water 1/2 tsp salt 1/4 tsp turmeric powder with 3 whistles on high heat.
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Use a blender to make a nice lentil paste..
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Now heat oil in a pan when it's medium hot add chillies mustard seeds curry leaves and onions.
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Cook onions till they are golden brown.
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When onions are cooked add tomatoes and cook stir it well.
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Now add turmeric powder salt sambar masala and mix well.
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Cover them and cook on low heat for 5 minutes.
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Then check if tomatoes are soft enough by poking them with a ladle.
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Now add boiled vegetables and dal paste. Mix them well.
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Add 1 cup of water for consistency. Now also add tamrind paste and give it a stir and let sambar cook on medium heat for 10 minutes.
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Switch off the flame Sambar is now ready it's time to serve.
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For Coconut Chutney --
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Blend all the ingredients well without adding water.
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Scrap the sides and add water just as needed. Blend again. Adjust salt as needed.
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For Tadka--
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Heat a pan with oil on a low flame add mustard seeds red chilli and urad dal. Saute until golden.
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Add curry leaves and hing. Off the flame. Saute until the leaves turn crisp.
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Pour this over the chutney.