idli sambhar

8/8/2019 IDLI SAMBHAR

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TAOSHOBUDDHA RECIPE

ambhar and Idli is

very popular world

1. Round puffed idli

soaked and grind to

2. Sambhar a savory3. Chutney A South I

S

TAOSHOBUDDHA RECIPE

an important South Indian delicacy that

ide. The complete dish is comprised of

ade from a fermented mixture of rice an

a smooth paste.

spicy daal mixed with vegetablesndian Coconut Chutney

as now become

d wash urd daal


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Spicy Idli and Sambhar

IdliIngredients:

1. Rice White 3 cups

2. Urad Dal (Split black gram) 1 cup

3. Par Boiled rice 1 Cup

4. Coconut oil 1Tbsp

5. Canola oil 1 Tbsp


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Methodology:

1. Wash rice and soak in water for 8-10 hours.2. Wash dal and Soak in water for 8-10 hours.

3. Grind rice to a smooth paste adding water adding a tea spoon of methi seeds

4. Drain all the water from the dal and grind along with rice mixture to get a fine

thick paste.

5. Transfer the mixture of step 4 to a deep skillet, whose size should be such that

its more than half portion remains empty. You can take mixture in two skillets of

smaller size. Cover the skillet with a plate.

6. Place the skillet in a warm place for 8-10 hours to let the mixture ferment. The

mixture will raise and fill the skillet. In winter, you can place it in oven (switched

off).7. Grease the idli maker moulds with the oil and fill with the mixture of step 7.

Cook for about 10 minutes.

8. You can add grated carrot, and chopped sweet pepper and chillies pieces in

between the mixture as layer.

Sambhar

1. Arahar/Toor Dal 1 cup

2. Carrot diced fine cup

3. Green chilli chopped 54. Okra chopped thin 1 inch size 5

5. Egg plant (Baingan) 1 inch size 3 small

6. Pumpkin diced 1 inch piece cup

7. Tomato chopped 1

8. Green peas Cup

9. Ginger chopped inch10. Coriander leaves, chopped 1 Tbs

11. Curry leaves (curry patta) 8-10

12. Lemon/Lime juice 1 tsp

13. Tamarind pulp 1 tsp

14. Salt to taste15. Red chili powder 1 tsp

16. Coriander powder 1 tsp

17. Cummin seeds tsp18. Coriander seeds tsp

19. Hing (Asafoateda) powder 1 Large pinch

20. Mustard seeds tsp

21. Fenugreek (Methi) seeds 1 tsp

22. Coconut oil 3 tsp


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Methodology:

1. Cook dal egg plant and pumpkin in a pressure cooker and add 2 cups water and

1 tsp salt. Cook until done.

2. Patch methi seed dry until the smell becomes stronger. Cool and grind to a fine

powder. This is an important ingredient for sambhar. These days there are

various brands of sambhar masalas. These are very good and can replace the

large number of spices. I have mentioned the traditional and the other method

as well.

3. In a deep skillet take 2 tsp oil and put on medium heat. When the oil gets hot,

first add cummin seeds and mustard seeds. When the seeds pop up, add all the

spices including methi powder. Fry the spices for a while and add all the

vegetables including coriander leaves and curry leaves. Stir for 2-3 minutes. Add2 cup water. Boil for 10 minutes. Add dal of step 1 and add diced carrot and

peas mix well and simmer.

4. As option you can add desiccated coconut however the original recipe does not

call for it.

Serve Idli and sambhar hot.

Tips

1. Fermentation is the key steps. The softness of idlies (like sponge) depends on

proper fermentation. After fermentation, the dal-rava mixture should increase

to at least double the volume. The fermentation is slow in winter and quick insummer.

2. Ferment only the required quantity of dal-rava mixture and store the rest in the

refrigerator. Take it out 4 hours before putting for fermentation.

3. The typical flavour of sambhar will come from methi powder.

4. If you have made too many idlies, store them in the refrigerator. When required,

take out and microwave them for a few seconds to get idlies as good as fresh and

serve with hot Sambhar or you can steam to get freshness. Actually nobody will

know that they are not freshly made.

5. It is a good idea to make methi powder in advance and keep it in air tight bottle.

Spicy Idli

1. In the mixture add chilli powder, green chillies, diced onion, dash of grated carrot

and diced sweet pepper and make regular idlies


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Coconut chutney

Ingredients:1. Desiccated coconut 1 Cup2. Curry leaves few strands

3. Coriander leaves Cup

4. Green Chillies 5

5. Yogurt plane 1Cup

6. Salt to taste7. Roasted Channa Daal

8. Mustard seeds 1 tsp

9. Tamarind pulp 1tsp10. Red chillies 2

11. Coconut oil 1Tbs

Methodology:1. Heat oil and crackle mustard seeds and red chilli

2. Grind all ingredients together into a smooth fine paste

3. You can add crackled mustard seeds and chilli. However I like to grind thsestogether with other ingredients.


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SEERALAM

Seeralam is good for health.

Ingredients:

1. Green gram dal 50 g

2. Red chilli powder 25 g

3. Saunff 25 g

4. Salt to taste

5. Oil 1 Tablespoon

6. Curry leaves 7-8

Methodology:

1. Dry roast all the ingredients and make powder. Then add little water, mix well

and make balls and press in hand.

2. Steam all the balls and then cut it into small pieces.

3. Heat a kadai (deep pan) and add oil. When the oil becomes hot add curry leaves,

then add the steamed pieces. Roast till crispy

idli sambhar

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