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Idli Sambhar: Taste of South India
Ingredients
For Idli
2 cups Rice, 1 cup Urad Daal (white), 1 1/2 tblsp Salt, A pinch of Baking Soda, Oil for greasing.
For Sambhar
Toor dal 1/4 cup, Moong dal 1 teaspoon (optional), Onion 1, Tomato 1, Oil 2 teaspoons, Mustard seeds 1/4 teaspoon, Hing 1 pinch, Curry leaves 1 sprig, Jaggery small piece. Read jaggery benefits in the blog, Tamarind small piece, Turmeric 2 pinches, Salt to taste, Chopped fresh coriander leaves.
Sambhar powder
Dried red chilies 3-5, Channa dal 1 teaspoon, Urad dal 1 teaspoon, Coriander seeds 1 teaspoon, Cumin seeds 1/2 teaspoon, Black pepper 1/8 teaspoon, Mustard 1/8 teaspoon, Methi 1/8 teaspoon, Dry coconut gratings 1-and-1/2 tablespoon.
How to make
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 coconut chutney.
Sambhar
Dry fry all the idli sambhar powder items, individually, except dry coconut gratings, till they turn to golden brown or till crack sound is heard.
Keep aside to cool.Warm coconut gratings. Keep aside to cool. Dry grind all the fried items and coconut gratings to a powder.
Wash toor dal in a pressure cooker. Add one-and-half cup of water and a tomato. Pressure cook till the toor dal is soft. Remove the tomato and keep it aside to cool. Remove the skin of the tomato and mash it thoroughly.
Cut an onion into big cubes. Heat oil in a utensil. Add hing and mustard. Add curry leaves when mustard start to splutter and fry. Add onion pieces. Fry till they become light brown in color.
Add 1/2 cup of water. Cook till the onions are tender. Add cooked toor dal, turmeric, mashed tomato and two cups of water. Bring it to boil.
Squeeze the tamarind juice from the soaked tamarind. Add the tamarind juice to the dal mixture.
Add salt, jaggery and 4-5 teaspoons of sambhar powderand mix it. Boil for 3-5 minutes.
Adjust the thickness of the sambhar by adding water. Boil for one more minute. Switch off the stove. Add coriander leaves and mix it. sambhar is ready.
Cooking time: 2 hours for both
It can be served to 4 peoples.
Mixed Bag
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