Wednesday, December 15, 2010

Sambhar Idli

Ingredients for Sambhar:

For Grinding:
  • Red chillies 10nos.
  • Coriander seeds 2 tsp
  • Cumin seeds 1 tsp
  • Fenugreek seeds 1/4 tsp
  • Channa dal 1 tsp
  • Grated coconut 2 tbsp

Other ingredients:

  • Mustard 1/2 tsp
  • Oil 4 tsp
  • Onion 1 cup chopped lengthwise
  • Garlic crushed 1 clove
  • Tomato 1/2 cup
  • Turmeric 1/2 tsp
  • Toor dal 1 cup
  • Tamarind size of lemon
  • Salt to taste
  • Coriander leaves 3 tsp
  • Curry leaf 4
  • Water
  • 1 stand of mini idlies.

  1. Dry roast one by one of the ingredients given for grinding.
  2. Cool them and grind to a fine paste with little water.
  3. Keep aside.
  4. Now pressure cool the toor dal with 3 cups of water.
  5. Allow to cool and mash the cooked dal.
  6. Heat a kadai or wok. Add oil, when hot add mustard, when sputters add onions.
  7. Fry onions until golden brown, now add garlic and tomatoes. Cook until tomatoes are soft.
  8. Add turmeric and saute it.
  9. Now transfer the mashed dal to the kadai or wok, adjust water.
  10. Add the tamarind extract and salt. Allow to boil.
  11. Now add the grounded ingredients and stir them and allow to boil.
  12. Transfer to bowl and garnish with Coriander. This is called Sambhar.
  13. Now place the mini idlies in the serving bowl and pour the sambhar generously on top of idlies.
  14. Serve hot

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