Idli sambhar

Wash rice and urad dal separately until the water runs clean and add fenugreek seeds to the rice. Soak it in water for 4-6 hours. Soak the urad dal. Drain all the water from the urad dal and grind it to a fine paste.

Grind the rice to a coarse paste (add water as needed) and then mix both the pastes together in a large bowl and whisk them well.

Now, the idli batter needs to be well-fermented. Keep the batter in a warm place to ferment. Once the batter has risen, add salt to it and whisk to mix it well.

Grease the idli stand with oil and take a ladleful of batter and fill the idli mould. Add ½ cup of water in the idli steamer and let it boil. Put the idli stand inside and close the lid. Let the steam build for 8-10 minutes before switching off the gas.

For Sambharr:_Rinse dal and set aside. In a pressure cooker heat oil add tomato and carrot saute till tomatoes become mushy then add dal with turmeric powder and salt. Add water and pressure cook for 4 whistles in low medium flame.

Mash the dal well and heat it up. Make a paste with sambar powder and little water and add it to the boiling sambar.

Let it boil, add water to adjust the consistency if it becomes too thick. Let it boil for a good 5 mins.

Then add tamarind water. In a kadhai add the items listed under ‘to temper’ saute it for a minute.

Add it to sambhar and let it boil for 5 more minutes. Then garnish with coriander leaves, add a tsp of ghee and switch off.

Garnish with coriander leaves and serve.