Sambhar and Rawa Idli with Coconut Chutney

Name: Sambhar and Rawa Idli with Coconut Chutney
Total time: 2700 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1/2 cup Split pigeon peas (tuvar dal/arhar dal) soaked; 1/4 cup Turmeric powder; 4 tablespoons Oil; 1 lemon sized ball Tamarind; 1/2 teaspoon Mustard seeds; 4 Whole dry red chillies broken; 1/2 teaspoon Fenugreek seeds (methi dana); 1/4 teaspoon Asafoetida; 4 Green chillies slit; 10-12 Curry leaves; 2½ inch pieces 2 Drumsticks; 1 1/2 teaspoon Sambhar powder; to taste Salt; 1/2 kg Semolina; 250 gm curd; 1 pinch ENO powder; Roasted Gram daal and black mustard seeds(rai)

Nidhi Tyagi(Dipti) @cook_12200302

#morningbreakfast

Nidhi Tyagi(Dipti) @cook_12200302

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Ingredients

45 minutes

4 people

1/2 cup Split pigeon peas (tuvar dal/arhar dal) soaked
1/4 cupTurmeric powder
4 tablespoonsOil
1 lemon sized ballTamarind
1/2 teaspoonMustard seeds
4Whole dry red chillies broken
1/2 teaspoonFenugreek seeds (methi dana)
1/4 teaspoonAsafoetida
4Green chillies slit
10-12Curry leaves
2½ inch pieces 2Drumsticks
1 1/2 teaspoonSambhar powder
to tasteSalt
1/2 kgSemolina
250 gmcurd
1 pinchENO powder
Roasted Gram daal and black mustard seeds(rai)

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Steps

45 minutes

1

FOR 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....
2

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.....
3

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.....
4

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....
5

FOR IDLIS..... Add curd in semolina, roasted rai, gram daal, and some curry leaves.Add ENO powder, salt and add water, if required.
6

Make batter and pour them in a mould, steam in a cooker for 15 minutes and they are ready to be served....