Idli-Sambar ------------ Idli ---- Directions Soak urad daal for about 3-4 hrs ,at the same time mix the idli rava with water and let the consistency be thick. Now blend the urad daal till its soft and fluffy. Add idli rawa to the blended urad daal and mix it well to prepare batter. Place the mixture in a warm place for 8-10 hours or overnight to let the mixture ferment. In winter, you can place it in oven (switched off). Add salt and inch of soda before making. Grease the idli maker plates with oil and fill it with batter. Heat water in the idlimaker pan and place the filled idli plates and cover it with lid. Steam it in high for about 15-20 minutes. Remove the idlis from the plates. Serve hot with sambar ,coconut chutney or any other chutney. Sambar -------- Ingredients Potato * Plantain (Vazhakka) * Yam (Chenna) * Carrot * Drum Sticks (Muringakka) * Okra/Lady’s Finger (Vendakka) * Beans * Sambar Cucumber (Velarikka) * Ash Gourd (Kumbalanga) * Ivy Gourd (Kovakka) * Tomato * Pumpkin (Mathanga) * Brinjal (Vazhuthananga) Mixed Vegetables cut into medium sized pieces – 3-4 cups (I’ve used 1 potato,1 carrot, 2 drumsticks, 1/2 plantain, 1 tomato , 5 beans and a few pieces of brinjal) Sambar Parippu / Tuvara Parippu (Sambar/Toor Dal) – 1/2 cup Sliced Onion – 1 medium Green chillies slit – 2 Garlic Cloves – 4 or 5 Turmeric powder – 1/2 tsp Tamarind – gooseberry sized ball Chopped coriander leaves – 2 tsp Red Chilly powder – 1 tsp Coriander Powder – 2 tsp Sambar Powder – 3 tsp Mustard Seeds – 1/2 tsp Red Chillies – 3 Curry Leaves – A sprig Shallots or Pearl Onions (diced) – 1/4 cup Asafoetida (Kayam) – A pinch Oil – 3 tbsp Water – As needed Salt – As needed Method Heat 1 tbsp of oil in a pressure cooker and saute the sliced onions, garlic and green chillies for 2 minutes. Next add the diced vegetables and dal along with salt and 1/2 tsp turmeric powder and cover the pan and pressure cook on medium flame up to 2 whistles. (For pressure cooking, add enough water so as to cover the vegetables) Soak tamarind in 1/2 cup of warm water for sometime, squeeze and take the extract from it. Keep aside. When the dal and vegetables are done, remove the lid of the pressure cooker and add in the tamarind juice. Stir and simmer on low flame for some more time and add more salt if needed. Add chopped coriander leaves and and sprinkle asafoetida powder and simmer for 2 more minutes. Remove from flame and keep aside. Heat oil in a wok and allow mustard seeds to splutter. Add shallots, red chillies and curry leaves and fry for a minute. Mix in the sambar powder, coriander powder and chilly powder and fry for 2 minutes on low flame. Now pour the sambar to the wok and mix well for a few minutes. Remove from flame and keep aside.
Posted on: Sat, 15 Mar 2014 13:32:47 +0000
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