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Wednesday, June 1, 2016

Idli Sambar


for sambhar powder
  • 1 tbsp chana dal
  • 1 tbsp coriander seeds
  • ½ tbsp urad dal
  • ½ tsp cumin/jeera
  • ¼ tsp methi seeds
  • 3 red chilies (adjust as needed)
  • 2 tbsp. grated fresh coconut (optional)
other ingredients
  • ¾ cup toor dal
  • 2 cups water to cook dal
  • Lemon sized ball of tamarind
  • Salt as needed
  • 1 chopped onions
  • 1 tsp red  chili powder
  • 1 large chopped tomato
  • ⅛ tsp turmeric
  • handful of coriander leaves 
  • 4.5 cups water 
  • 2 sprigs curry leaves
  • ¾ tsp cumin
  • ¾ tsp mustard
  • pinch of hing
  1. Wash and pressure cook dal with 2 cups of water for 2 whistles or until soft. Mash it and set aside.
  2. Soak tamarind in little hot water, squeeze and extract the pulp. Keep this aside.
  3. Dry roast the ingredients for sambar powder as mentioned in the step by step instructions above. Cool them and powder. I used MTR sambar powder.
  4. Add oil to a pot and heat up. allow cumin, mustard  to splutter. Add curry leaves and hing. When the leaves turn crisp.
  5. Add onions and tomatoes and saute for 2 to 3 minutes. .
  6. Add red chili powder, salt,turmeric  and sambhar powder and saute for a minute without burning.
  7. Add  tamarind pulp and dal. Stir and bring it to a boil.
  8. Add coriander leaves. When it begins to bubble. Switch off.
  9. Serve hot with idli, dosa.

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