Mangalore style Idli,sambar and spicy chutney

Name: Mangalore style Idli,sambar and spicy chutney
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 cup Dosa rice or white rice; 1/2 cup Urad dal; 1/4 cup cooked leftover rice; Salt; 1/2 cup too dal; 2 Potatoes diced; 1 onion diced; 2 tomatoes diced; 5 beans cut- 2"; 2 Drumstick cut - 3"; 1 Carrot cut -2"; 4 ladyfinger cut -2"; 8-10 clove garlic finely chopped; 1 " ginger finely chopped; 5-6 Greenchillies slit; 1 tbsp Chilli powder; 2 tbsp coriander powder; 1/2 tsp turmeric powder; 3 tbsp sambar powder; Salt; Tamarind - gooseberry sized; 1 sprig Curry leaf; leaves Coriander; 3 tbsp coconut oil; 3/4 tsp mustard seeds; 1/2 tsp urad dal; 1/2 tsp methi seeds; 4-5 crushed garlic with skin; 3-4 dry red chillies; 1 small onion

Mangalorean Mallu @cook_22150966

India

#week1of5

Mangalorean Mallu @cook_22150966

Saved

Ingredients

5 servings

Idli
1 cupDosa rice or white rice
1/2 cupUrad dal
1/4 cupcooked leftover rice
Salt
Sambar
1/2 cuptoo dal
2Potatoes diced
1onion diced
2tomatoes diced
5beans cut- 2"
2Drumstick cut - 3"
1Carrot cut -2"
4ladyfinger cut -2"
8-10 clovegarlic finely chopped
1" ginger finely chopped
5-6Greenchillies slit
1 tbspChilli powder
2 tbspcoriander powder
1/2 tspturmeric powder
3 tbspsambar powder
Salt
Tamarind - gooseberry sized
1 sprigCurry leaf
leavesCoriander
Temper
3 tbspcoconut oil
3/4 tspmustard seeds
1/2 tspurad dal
1/2 tspmethi seeds
4-5crushed garlic with skin
3-4dry red chillies
Spicy chutney
1small onion
4-5dry red chillies
3-4curry leaves
2garlic cloves
Pinchtamarind
Salt
Coconut oil

Saved

Steps

1

IDLI :Soak rice and urad dal separately for 4 hours.grind the Dal first adding sufficient water and blend to a fine paste and transfer to a large vessel in which your going to ferment the batter.Now add soaked rice and leftover rice and grind adding little water and blend to fine paste.Pour the rice batter to the Dal batter and mix thoroughly adding salt and let it ferment for 10-12 hours.
2

Once the batter is fermented heat water in your idli steamer and let it come to boil.In the meantime grease idli moulds and pour idli batter till half and place it on the steamer and close the lid tightly and cook till done.
3

SAMBAR: Pressure cook all veggies except ladysfinger adding sufficient water, green chillies,ginger,garlic,turmeric powder,salt and a sprig of curry leaf till 2whistles and wait till pressure releases.Squeeze out tamarind juice and pour into the cooked veggies, then put it back to flame.Add water if u want,now all the powder masalas one by one and let it come to a boil
4

In the meantime heat another pan and pour 2tbsp oil tip in ladysfinger pieces and fry on med flame till it gets cooked,you'l know that when it starts shrinking and slightly changes color. Once done add this into the boiling gravy and tip in some coriander leaves and let boil on low flame nicely so that flavors of the fried ladysfinger gets absorbed into the curry.Now add 1tbsp oil into the same pan and temper with ingredients under 'tempering' and pour into the sambar and swicth off the flame.
5

SPICY CHUTNEY: Add a tsp of oil and saute onions and dry red chillies till onions are translucent.let it cool down.
6

Then add the above mixture into the dry grinder along with garlic,curryleaves, tamarind and salt and pulse few secs to get a coarse and crushed mixture without adding any water