South Indian Food South Indian food, particularly Tamil Nadu, brings to mind idlis, dosas, sambhar and vada. Beside these immensely popular classics, there are more tasty fares. In south India there are hugfe numbers of vegetarian dishes. The food in this region use generous amount of spices and coconuts.The final tempering with oil, mustard seeds, curry leaves, dried red chilies and urad dal is similar for most of the SAMBAR. IDLI Sambhar Ingredients : 1 cup chopped mix vegetables ( laukki , pumpkin , brinjal , beans etc ) Drum sticks 1-2 peeled n chopped , 1/2 cup arhar ( red gram dal) , 3 tsp sambhar powder , 1/2 tsp haldi powder , salt to taste , 1 tbsp rice flour ( optional) , tamarind ( imli) 1 1/2 tbsp approx , green chillies 1-2 slit , coriander leaves 1 tbsp , water 2 cups For tempering : 1 tbsp oil , mustard seeds 1 tsp , 1/4 tsp hing , 1/2 tsp crushed methi seeds , dry red chilly 1-2 , few curry leaves Method : cook arhar dal with salt and 1 tsp sambhar powder in a pressure cooker and keep aside . Heat oil add all the ingredients of tempering . When mustard seeds splutter then add slit green chilly n chopped vegetables . Cook for a couple of minutes . Add tamarind juice , sambar powder , little salt n haldi powder . Cook for a minute . Add 1 cup water . Boil n cook till vegetables are cooked . Add cooked dal n simmer for 5 more minutes till everything blends . If the sambar needs to be thickened , make a smooth paste of rice flour with little water n add to the sambar and cook it for 2-3 minutes till the raw smell of rice disappears . If you want add little more tempering with whole red chilly n curry leaves using very little oil . Garnish with chopped coriander . Enjoy 😊😊😊 Note : For a distinctive flavours make the sambar with just a single vegetable like onion , ladies finger , drumsticks etc . While tempering reduce the quantity of oil if potatoes , drumsticks are used . Vegetables like ladies finger , onion , brinjal etc requires a little more oil . RICE IDLI Ingredients : 2 cups parboiled rice , 1 cup black gram dal ( dhuli urad dal ) salt to taste Method : Soak both rice n dal separately for 4-5 hrs . Then wash them , drain n grind . Grind the soaked dal to a very fine paste . Grind rice slightly coarse then the dal . Mix both . Add little salt . Keep aside to ferment for at least 8 hours . Slightly grease idli moulds and steam idli for about 10-12 minutes . Serve hot with coconut chutney n sambar . Enjoy 😊😊😊
Posted on: Wed, 03 Dec 2014 08:37:06 +0000
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