Tuesday, 30 November 2010

Idi Sambhar and mini Idlies

Idi Sambhar is the traditional sambhar which is made in South India, prepared using ground masala. Breakfast made in every home and south Indian restaurant is usually Idly, dosai, pongal and Idi sambhar.

1. Tuar dal - 1/2 cup
2. Onion - 1 large
3. Tomato - 1 large
4. Tamarind - small lemon size soaked in water
5. Coriander seeds - 1tbsp
6. Red chilly - 5
7. Fenugreek seeds - 1/2tsp
8. Grated coconut - 1tbsp
9. Bengal gram - 1 1/2 tsp
10. Turmeric powder - 1/2tsp
11. Oil -1tbsp
12. Curry leaves
13. Vegetables - 250gms ( radish, carrot, brinjal, drumstick)
14. Mustard+urad dal - 1tsp
15. Jaggery - 1/4 tsp

1. Cook tuar dal, with a 1/4 tsp of turmeric powder and a pinch of asafoetida.
2. Combine coriander seeds, red chilly, fenugreek seeds, bengal gram and roast them in 1/4tsp of oil and finally add coconut, roast again. When everything is cool grind to a powder.
3. Heat oil in a pan, add mustard+urad dal, curry leaves and when it pops, add sliced onion and saute' till it is cooked. Add chopped tomato and stir till it is cooked and add the chopped vegetables. Add some water, 1/4tsp of turmeric powder and cook the vegetables.
4. Half way through, add the ground masala powder, salt, cooked tuar dal and let it cook. When it is almost done, add tamarind water and cook on low heat for few minutes. Add jaggery, mix well, garnish with curry leaves and serve.
Suggestion: When mini idlies are served with idi sambhar add a tsp of ghee for enhanced flavour and taste.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
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