Idli Sambar

Making of Idli Sambar

Making of Idli- Urad Dal, Parboiled rice, Fenugreek, and salt to taste

• Take 2 cups of Parboiled rice and 1 cup of Urad dal with 1tnsp of fenugreek seeds (methi dana) and let them soak in separate vessels for min 4 hours
• Now wash and drain the parboiled rice and add the required amount of water and blend it in a smooth paste. Apply the same process with urad dal
• Now in a Container add both the paste and salt and mix well. Cover the container with a lead and keep it aside for 12 hours for fermentation.
• After the fermentation mix the idli batter again and now in the greased (with oil) idli moldput a spoonful of the idli batter

(Tips – Fenugreek seeds are very important to be soaked in Urad dal, as it will give the idlis a fluffy texture but do not add a lot of fenugreek seeds as it will make the idli batter)

Making of Sambar- Split Pigeon Pea (Toor Dal), Sambar Masala, Vegetables, Tamarind, Jaggery, and Spices

• In a pressure, take ¾ cup of Toor Dal with 2 cups of water and pressure cook it for 2-4 whistle to get a soft and mushy texture of dal
• Now as the pressure cooker releases the steam, open the lid and mash the dal with the help of a masher. Keep it aside
• For the Sambar Powder, on medium flame dry roast 4-5 red chilies, 1tbsp chana dal, and 1tsp of Urad Dal until it turns to golden color, now add 1 tbsp of coriander seeds and roast it until it leaves its aroma. Remove it to a plate and let it cool.
• Now take ½ tsp of fenugreek (methi) until it turns slightly dark, now lower the flame and add ½ tsp of cumin and roast till it leaves the aroma. Turn off the flame and let it cool
• Now grind all the ingredients in a fine powder
• In a large pot, heat 1tsp of oil and add 1 medium size diced onion and sauté for a minute then add 1-2 drumsticks, 1 large tomato chopped, and 1 medium size diced carrot and again sauté it for 2-3 mins. (can also add eggplant, potatoes, and ladies finger)
• Then add ½ tsp red chili powder and pour 4-5 cups of water and mix it and let it cook
• In a bowl put 1 tbsp of warm water and add 1-2tbsp tamarind and 1 tbsp Jaggery and let it soak for a while.
• When the vegetables are cooked add ¼ tsp turmeric powder, 1 ½ to 2 tbsp of Sambar Masala, and salt to taste, cook for 3-5 minutes until the veggies turn soft.
• Take out the tamarind seeds and add the tamarind-jaggery (as per required) water to the Sambar
• Now add the mashed dal to the pot, mix it and bring it to a boil.
• In a small pan heat 1 tbsp of Oil and ½ tsp mustard seeds, 4-5 fenugreek seeds, and 1-2 broken red chilies, once the mustard seeds pop add 7-8 curry leaves.
• When the curry leaves became crisp add 1/8 tsp asafoetida (hing).
• Add the tempering to the Sambar and Close the lid.

[Homemade Sambar Masala- For the Sambar Powder, on medium flame dry roast 4-5 red chilies, 1tbsp chana dal, and 1tsp of Urad Dal until it turns to golden color, now add 1 tbsp of coriander seeds and roast it until it leaves its aroma. Remove it to a plate and let it cool. Now take ½ tsp of fenugreek (methi) until it turns slightly dark, now lower the flame and add ½ tsp of cumin and roast till it leaves the aroma. Turn off the flame and let it cool. Now grind all the ingredients in a fine powder]