Idli & Sambhar


Parboiled rice - 2 cups
Raw rice - 1cup
Urad dal - 3/4 cup
Fenugreek seeds - 1 tsp

Wash and soak parboiled rice and raw rice together in a vessel, urad dal and fenugreek seeds in another vessel for about 8 hours. Grind both the soaked items separately in a mixer/wet grinder(this ensures fine grinding). Now mix them together and add salt(batter should be thicker) leave to ferment overnight. Place a Idli maker on stove with some water. When it comes to a boil, place filled Idli trays inside the vessel, cover the lid. Cook in high flame for 5 minutes and turn down the heat to low for another 5 minutes.
Idli is ready to be served with Sambhar/Chutney.


Cooked Tur Dal - 1 cup (left over Dal Fry Curry also can be used)
Onion - 2nos sliced
Tomatoes - 2 nos (cut into chunky pieces)
Green Chillies- 3 nos
Coriander Powder - 1 1/2 tsp
Sambhar Masala - 3 tbsp (Eastern Sambhar Masala)
Turmeric Powder - 1/2 tsp
Tamarind - 1 gooseberrry sized
Coriander leaves chopped
Curry leaves - 1 spring
Mustard seeds - 1 tsp
Dry red chillies - 2

Soak tamarind in a cup of warm water for about 15 minutes.
Heat a tbsp of oil in a Kadai, saute onion. Add coriander powder, Sambhar masala, turmeric powder and add mashed dal, mix well. Now add extracted tamarind and tomatoes and bring it to a boil. Add enough water to attain the required consistency. Salt is added.
Seasoning :- Heat little oil, add mustard seeds, curry leaves and dry red chilles.
Add this seasoning to the curry mix well. Garnish with chopped coriander.
Tasty Sambhar is ready to be served.