Saturday, August 28, 2010

Idli Sambar


2 cups idli rava
1 cup urad dal (washed and soaked overnight)
1/2 tsp. soda bicarb salt to taste
Having soaked urad dal , wash well with plenty of water.
Grind dal to a very fine paste.
Mix well both idli rava and grinded dal.
Add soda bicarb and salt and beat well.
Add a little water if necessary.
The batter should be fairly thick.
Cover and keep aside for 7-8 hours, undisturbed.
To make idlies, do not beat the batter again.
Spoon batter onto an idli stand.
Heat water in idli cooker, and place stand in.
Steam for 5-7 minutes. Insert a clean matchstick (back end) or a skewer.
The skewer should come out clean if the idlis are done.

Tamarind - a lemon sized ball (soak in warm water for 1/2 hour)
Tuvar dal - 1 cup
coconut - 1/2 cup (grated)
Dry red chillies - 6-7
Chana dal - 2 tbpns dhania seeds - 2 tbspns
Hing - 1/4 tsp
Mustard - 1/2 tsp oil -
3 to 4 tsps salt to taste
Curry leaves - a few
Any one of the following vegetables - : onion - 2 sliced or drumstick - 2( cut into2" pieces) or radish - 2 (sliced ) or bhindi - 4 or 5 (cut into 1 " pieces)


If you are using onion or bhindi ,heat 2 tsps of oil in a kadhai and fry the vegetables for 5 - 6 minutes stirring a few times. If you are using drumstick or radish boil the vegetables in water to which has been added 1/2 tsp turmeric powder and 1/2 tsp salt. In a seperate pan heat 2 tsps oil and add the coconut,dhania seeds,red chillis,chana dal and hing.Fry for a few minutes till the coconut starts to brown.Remove from fire and grind to a slightly coarse paste with a little water.Keep aside. Squeeze out the juice of the soaked tamarind and add about 750ml of water to it. Add the tamarind water to the cooked veggies and put to heat.When it starts boiling add the coconut paste and salt to taste.Let it boil for 10 - 15 minutes or till it slightly thickens. Mash the boiled dal and add to the boiling sambar.Let it cook together for a few more minutes till the dal and sambar combine well.Remove from fire. Heat 1 tsp oil,add mustard seeds.When they splutter remove from fire and pour on the sambar.Garnish with either curry leaves or chopped coriander leaves.


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