| Prep Time | 1440 minutes |
| Cook Time | 20 minutes |
| Servings |
serving
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Ingredients
For making Sambhar :
- 2 cups Tuvar Dal Dal / Arhar
- 2 cups Vegetables( Potato, Okra, Eggplants, Bottle Gourd, Pumpkin, Onions or shallots)
- 1/4 tsp Fenugreek seeds
- 4 chillies Red
- 3 Green chillies
- 3 Tomatoes
- 2 tbsp Sambhar powder – (I use Everest)
- 8 Curry leaves
- 1 pinch Asafoetida / Hing
- Salt as needed
- 1 tsp Mustard seeds
- 2 tbsp Tamarind paste
- – 4 pods Garlic
- 4 tbsp Cooking oil
Ingredients
For making Sambhar :
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Instructions
How to make Idlis :
- Soak the rice and lentil in water separately for hours.
- Grind the lentil to a fine smooth paste, and the rice a little coarse (enough to feel a texture, like fine sand).
- Mix the ground ingredients with salt and enough water to form a batter of dropping consistency.
- Leave, covered, in a warm place to ferment to a spongy batter, overnight.
- Grease the Idli mould and pour batter into each section evenly.
- Steam in an idli steamer
- Serve Hot !!!
For making Sambhar :
- Wash and dice all the vegetables in equal size and shape.
- Boil water and pressure cook the dal with turmeric, tomatoes and salt.
- Separate the cooked dal and water, and keep them aside.
- Saute the vegetables in 2 tbsp oil.
- Add little water to the vegetables and let them cook in low flame for few minutes. You can also use the left over water from dal for cooking veggies. Also add few curry leaves while cooking. It will give amazing aroma to the vegetables.
- Meanwhile soak tamarind in hot water and get the pulp out of it. Remove seeds if any.
- Once the vegetables are cooked , add dal and mix all well. You may add little water if you find dal too thick. Bring it to boil.
- Slowly add sambhar powder and stir nicely. Break lumps if formed. Make sure the sambhar powder should get incorporated nicely.
- Close the lid and let it cook for few more minutes.
- This is when you have to adjust salt too. Be careful while checking salt as you had already added it while boiling dal.
- Now start adding tamarind pulp from one side and keep stirring. Keep checking as per your required taste.
- Give another boil to it.
- Take a frying pan and add prepare the tempering. For that heat oil, add mustard seeds, hing, whole red chillies, few curry leaves and garlic. Fry them and add to the sambhar. Turn off the gas and close the lid immediately so that the aroma remains intact.
- Serve Hot with Hot and Steaming Idlis.
Recipe Notes
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