idli sambar

INGREDIENTS OF IDLI

2 cups Rice

1 cup Urad Daal (white)

1 1/2 tblsp Salt

A pinch of Baking Soda

Oil for greasing

INGREDIENTS OF SAMBHAR

2 cup Sambhar (Tuvar) Dal

1/4 kg Vegetables( Drumstick,Green Pepper,Eggplant,Okra)

1/4 tsp Fenugreek seeds

3 Red chillies

3 Green chillies

1 tsp Sambhar powder

Curry leaves

a pinch Hing

1 tsp Salt

2 tsp Mustard

1/4 tsp Tamarind paste4 tbsp Cooking oil

METHOD OF IDLI

Pick, wash and soak the daal overnight or for 8 hours.
Pick, wash and drain the rice. Grind it coarsely in a blender.
Grind the daal into a smooth and forthy paste.
Now mix the grinded rice and daal together into a batter.
Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
Idlis are ready to be cooked when the batter is well fermented.
Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
Steam cook idlis on medium flame for about 10 minutes or until done.
Use a butter knife to remove the idlis.
Serve them with sambhar or chutney.

METHOD OF SAMBHAR

Wash and dice all the vegetables.
Boil water and cook the dal with turmeric and salt.
Separate the cooked dal and water, and keep them aside.
In thuvar dal water cook the vegetables..
After the veggies are cooked, add tamarind paste.
Now add the cooked thuvar dal and simmer for a few more minutes
Heat some oil in a pan, splutter mustard, then add methi, red chillies, green chillies, curry leaves, hing, turmeric, and sambhar powder and keep frying for a few minutes.
Season the sambhar with the above prepared tadka.
Sprinkle coriander on top.