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Before you jump to Idli,sambar and spicy chutney recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Great Product And Can Also Be Beneficial For Your Health.
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We hope you got benefit from reading it, now let’s go back to idli,sambar and spicy chutney recipe. You can have idli,sambar and spicy chutney using 40 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Idli,sambar and spicy chutney:
- You need Idli
- Take 1 cup Dosa rice or white rice
- Take 1/2 cup Urad dal
- Get 1/4 cup cooked leftover rice
- Provide Salt
- Get Sambar
- Provide 1/2 cup too dal
- Use 2 Potatoes diced
- Prepare 1 onion diced
- Prepare 2 tomatoes diced
- Use 5 beans cut- 2"
- Use 2 Drumstick cut - 3"
- Provide 1 Carrot cut -2"
- Prepare 4 ladyfinger cut -2"
- Take 8-10 clove garlic finely chopped
- Provide 1 " ginger finely chopped
- Use 5-6 Greenchillies slit
- You need 1 tbsp Chilli powder
- Get 2 tbsp coriander powder
- You need 1/2 tsp turmeric powder
- Use 3 tbsp sambar powder
- Take Salt
- Prepare Tamarind - gooseberry sized
- Take 1 sprig Curry leaf
- Provide leaves Coriander
- Provide Temper
- You need 3 tbsp coconut oil
- Use 3/4 tsp mustard seeds
- Prepare 1/2 tsp urad dal
- Prepare 1/2 tsp methi seeds
- Prepare 4-5 crushed garlic with skin
- Get 3-4 dry red chillies
- Use Spicy chutney
- You need 1 small onion
- Take 4-5 dry red chillies
- You need 3-4 curry leaves
- You need 2 garlic cloves
- Provide Pinch tamarind
- Take Salt
- You need Coconut oil
Instructions to make Idli,sambar and spicy chutney:
- IDLI :Soak rice and urad dal separately for 4 hours.grind the Dal first adding sufficient water and blend to a fine paste and transfer to a large vessel in which your going to ferment the batter.Now add soaked rice and leftover rice and grind adding little water and blend to fine paste.Pour the rice batter to the Dal batter and mix thoroughly adding salt and let it ferment for 10-12 hours.
- Once the batter is fermented heat water in your idli steamer and let it come to boil.In the meantime grease idli moulds and pour idli batter till half and place it on the steamer and close the lid tightly and cook till done.
- SAMBAR: Pressure cook all veggies except ladysfinger adding sufficient water, green chillies,ginger,garlic,turmeric powder,salt and a sprig of curry leaf till 2whistles and wait till pressure releases.Squeeze out tamarind juice and pour into the cooked veggies, then put it back to flame.Add water if u want,now all the powder masalas one by one and let it come to a boil
- In the meantime heat another pan and pour 2tbsp oil tip in ladysfinger pieces and fry on med flame till it gets cooked,you'l know that when it starts shrinking and slightly changes color. Once done add this into the boiling gravy and tip in some coriander leaves and let boil on low flame nicely so that flavors of the fried ladysfinger gets absorbed into the curry.Now add 1tbsp oil into the same pan and temper with ingredients under 'tempering' and pour into the sambar and swicth off the flame.
- SPICY CHUTNEY: Add a tsp of oil and saute onions and dry red chillies till onions are translucent.let it cool down.
- Then add the above mixture into the dry grinder along with garlic,curryleaves, tamarind and salt and pulse few secs to get a coarse and crushed mixture without adding any water
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