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

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

Cooking Instructions

1

For Idly--
2

First washed the dal and rice properly. The water should be double the quantity of dal and rice.
3

Now soak them in water for 4-5 hours. Along with dal soak the methi dana as well.
4

Remove the extra water from the rice. Now grind them for the batter.
5

First grind the dal in a grinder. Add little water to it and make a thin paste.
6

Once the dal is ground add the paste to a bowl.
7

Then grind the rice in a grinder and add little water to it and make a coarsely paste.
8

Add the ground rice in the same bowl. Now mix the paste of dal and rice together.
9

The batter should not be too dilute. Now cover the bowl and ferment for at least 8 hours.
10

Grease the idly moulds. Pour the batter in the moulds.
11

Steam the idlies in a steamer for 5-7miniutes.
12

Allow the idlies to cool for 5 minutes.
13

Remove the idlies from Mould ywith the help of spoon.
14

Serve the soft idlies with coconut chutney and Sambhar.
15

For Sambhar--
16

First boil carrot brinjal and pumpkin using 1/2 cup of water in a pressure cooker with 1 whistle on high flame.
17

Also boil toor dal using 2 cups of water 1/2 tsp salt 1/4 tsp turmeric powder with 3 whistles on high heat.
18

Use a blender to make a nice lentil paste..
19

Now heat oil in a pan when it's medium hot add chillies mustard seeds curry leaves and onions.
20

Cook onions till they are golden brown.
21

When onions are cooked add tomatoes and cook stir it well.
22

Now add turmeric powder salt sambar masala and mix well.
23

Cover them and cook on low heat for 5 minutes.
24

Then check if tomatoes are soft enough by poking them with a ladle.
25

Now add boiled vegetables and dal paste. Mix them well.
26

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.
27

Switch off the flame Sambar is now ready it's time to serve.
28

For Coconut Chutney --
29

Blend all the ingredients well without adding water.
30

Scrap the sides and add water just as needed. Blend again. Adjust salt as needed.
31

For Tadka--
32

Heat a pan with oil on a low flame add mustard seeds red chilli and urad dal. Saute until golden.
33

Add curry leaves and hing. Off the flame. Saute until the leaves turn crisp.
34

Pour this over the chutney.