IDLI WITH SAMBHAR AND COCONUT CHUTNEY RECIPE (इडली, सांभर और नारियल की चटनी)

Idli is the most common and popular breakfast in South India, but is also loved in all parts in India.  It is also a healthy food alternative for all age groups.  So sharing the easiest way to make soft and yummy idli along with sambhar and chutney …do try it at home…

INGREDIENTS

IDLI:

·        Dhuli urad dal (skinned black gram) = 1 cup.

·        Arwa chawal (raw rice) = 3 cups.

·        Yoghurt = 1/2 cup.

·        Salt = 3 teaspoon.

·        Sugar = 3 teaspoon.

·        Baking soda = 1 pinch.

·        Fruit salt(eno).

SAMBHAR:

·        Toor dal (pigeon pea) =1 cup.

·        Onion = 1 medium.

·        Carrot = 2 medium.

·        Pumpkin = 200 grams.

·        Drumstick (moonga)= 2.

·        Bottle gourd (lauki) = 200 grams.

·        Salt to taste.

·        Tamarind (imli) = 2 teaspoon.

·        Curry leaves = 8-10.

·        Asafoetida (Heeng) = 1/4 teaspoon.

·        Mustard seeds = 1 teaspoon.

·        Dry red chilly = 2-3.

·        Oil = 2 tablespoon.

COCONUT CHUTNEY

·        Fresh coconut = 1/2.

·        Chana Daal = 1/4 teaspoon.

·        Tamarind paste = 1/2 teaspoon.

·        Dry red chilly = 2-3.

·        Asafoetida = 1/4 teaspoon.

·        Mustard seeds = 1 teaspoon.

·        Curry leaves = 5-6.

·        Ginger = 1 inch.

·        Salt to taste.

·        Oil for tadka.

METHOD

IDLI:

·        Soak dal and rice overnight, do not wash.

·        Next day, wash it thoroughly for five to six times until all the powder and polish comes out.

·        Drain the water and grind it to a paste by adding some water.

·        Now, add salt, sugar, yoghurt, and baking soda.  Mix well and keep it in a warm place for 7-8 hours.

·        Mix the fermented batter and grease the idli plates, make the steamer ready for the first batch of idli.

·        Now take enough batter according to the size of your idli stand and mix half sachet of Eno in each batch.

·        Mix well, make it to the pouring consistency.  You can add some water to adjust the consistency, but do not make it too watery.

·        Steam on a high flame for 10-12 minutes, take out the idlis from the plate with the help of a knife.

SAMBHAR

·        In a pressure cooker, wash toor dal, add salt and chopped onion, water, and cook till dal cooks properly.

·        Now, in a kadhai, add oil, let it heat and add asafoetida, mustard seeds, curry leaves, and let it crackle.

·        Soak sambhar masala in some water and add in the kadhai and fry for a minute, now add chopped tomato and cook properly.

·        Now, add all the vegetables cut into chunks, salt, and cooked dal and mix well.

·        Add water to adjust consistency, let it boil.

·        Add tamarind, jagerry, and let it boil till the vegetable gets cooked.

·        Sambhar is ready to serve.

COCONUT CHUTNEY

·        In a pan, add very little oil, and add washed chana dal, roast for 2 minutes and soak it some water.

·        In a blender jar, all the ingredients, grated fresh coconut, soaked chana dal, tamarind paste, ginger, green chilly, salt; add some water and make it a fine paste.

·        Now, in a tadka pan, add some oil, add asafoetida, curry leaves, mustards seeds, and red chilly.  Let it crackle, when it starts cracking pour it in the chutney and cover it for sometime.

·        Now, mix it well and it is ready to serve.