Idli sambar recipe/idli recipe/sambar recipe
Idli sambar recipe is an unbeatable combo.Sambar, a hot and spicy lentil soup with mixed vegetables, authentic sambar, aroma that sails in the air should enliven anyone in and around your kitchen!
Idli sambar recipe/idli recipe/sambar recipe
INGREDIENTS For Idli Recipe
Idli or Parboiled Rice (4 Cup)
Urad dal (1 Cup)
Fenugreek Seeds (1 tsp)
¼ cup Puffed rice (Poha
Salt (3 1/2 tsp)
HOW TO MAKE RECIPE For Idli Recipe
Rinse Rice 5-6 Times And Soak In Water For 5 Hours
Rinse Urad Dal and Fenugreek Seeds And Soak In Water For 5 Hours
Grind the soaked dal to a smooth paste with ½ a cup water.
Add water during grinding till you get a smooth and fluffy batter Grind the rice for 6 minutes to make a smooth batter
Add puffed rice to this and grind again
- Cover and place in a warm place overnight or 6-8 hours. - Once fermented add salt to the batter.
Grease The Idli Moulds Pour The Batter In The Moulds Steam
The Idlis In A Steamer For 7 -8Minutes Allow The Idlis To Cool For 5 Minutes Remove The Idlis From Mould With The Help Of Spoon
Serve The Soft Idlis With Coconut Chutney And Sambar
Lauki – 100gms cut int0 small cubes
Carrot – 1 piece cut into small cubes
Tomato – 2 big size roughly chopped
Onion – 1 medium size roughly sliced
Garam Masala – ¼ teaspoon
Coriander Powder – ½ teaspoon
Turmeric Powder – 1 teaspoon
Chilly Powder – 1 teaspoon
Salt – according to taste
Tamarind Pulp – 30 gms
Whole dry red chilly – 3 nos
Curry Leaves – 2 sprigs
Sambhar Masala – 3 Tablespoon
Ginger – 4 inch grated
Mustard Seed – 1 tablespoon
Asafoetida – 3-4 pinch
Oil – 2 tablespoon
2. Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid.
4. Blend the dal using a hand blender till it is smooth and keep aside.
5. Combine the drumsticks and bottle gourd with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside.
6. Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
7. Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
8. Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, , salt, sambhar masala, chilli powder, turmeric powder, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 t o3 minutes, while stirring occasionally.
9. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
10. Add the coriander, mix well and cook on a medium flame for 1 minute. Serve hot.
READ ALSO: PANJABI RAJMA MASALA
Idli or Parboiled Rice (4 Cup)
Urad dal (1 Cup)
Fenugreek Seeds (1 tsp)
¼ cup Puffed rice (Poha
Salt (3 1/2 tsp)
HOW TO MAKE RECIPE For Idli Recipe
Rinse Rice 5-6 Times And Soak In Water For 5 Hours
Rinse Urad Dal and Fenugreek Seeds And Soak In Water For 5 Hours
Grind the soaked dal to a smooth paste with ½ a cup water.
Add water during grinding till you get a smooth and fluffy batter Grind the rice for 6 minutes to make a smooth batter
Add puffed rice to this and grind again
- Cover and place in a warm place overnight or 6-8 hours. - Once fermented add salt to the batter.
Grease The Idli Moulds Pour The Batter In The Moulds Steam
The Idlis In A Steamer For 7 -8Minutes Allow The Idlis To Cool For 5 Minutes Remove The Idlis From Mould With The Help Of Spoon
Serve The Soft Idlis With Coconut Chutney And Sambar
Ingredients of Sambar recipe:
Arhar or toor dal - 150 gms soaked for 20 minLauki – 100gms cut int0 small cubes
Carrot – 1 piece cut into small cubes
Tomato – 2 big size roughly chopped
Onion – 1 medium size roughly sliced
Garam Masala – ¼ teaspoon
Coriander Powder – ½ teaspoon
Turmeric Powder – 1 teaspoon
Chilly Powder – 1 teaspoon
Salt – according to taste
Tamarind Pulp – 30 gms
Whole dry red chilly – 3 nos
Curry Leaves – 2 sprigs
Sambhar Masala – 3 Tablespoon
Ginger – 4 inch grated
Mustard Seed – 1 tablespoon
Asafoetida – 3-4 pinch
Oil – 2 tablespoon
method:for sambar recipe
1. Wash the toovar dal thoroughly and drain.2. Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid.
4. Blend the dal using a hand blender till it is smooth and keep aside.
5. Combine the drumsticks and bottle gourd with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside.
6. Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
7. Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
8. Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, , salt, sambhar masala, chilli powder, turmeric powder, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 t o3 minutes, while stirring occasionally.
9. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
10. Add the coriander, mix well and cook on a medium flame for 1 minute. Serve hot.
READ ALSO: PANJABI RAJMA MASALA
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