Idli Sambhar & Chutney

How to make idli:

Ingredients:

• 3 cups Idli rice / parboiled rice / any short grain rice
• 1 cup urad dal (split black gram)
• 1/4 tsp fenugreek seeds
• 1 cup cooked rice  OR 3/4 cup beaten rice
• Water for grinding

Method:

1. Wash idli rice well and soak separately. Wash urad dal and soak separately. Add 1/4 tsp of fenugreek seeds (methi seeds) into the soaked urad dal. Soak for at least 4 hours.
2. Place the soaked urad dal into the mixer jar and grind with little water. While grinding, the urad dal has to become fine, creamy and fluffy. The consistency should be like a very thick milk shake.
3. Remove the batter into a large bowl. 
4. Then add soaked rice and cooked rice to the grinding jar and grind in batches with little water as needed. This time the paste should not be very smooth. Grind till you can feel the rice as fine a rava. Pour the batter into the urad dal batter. Mix well till both the batters combine very well with each other.
5.  Keep the batter covered in a warm place to ferment overnight.
6. If the batter looks bubbly and slightly risen indicates that it is well fermented.
7. Stir the batter well and add 1 tsp salt and 1/4 tsp of baking soda (mixed with 1 tbsp water). Again mix well and keep aside for 5 to 10 minutes. Till then you can keep your steamer ready.
8. Grease the idli moulds with butter and pour the batter into the moulds. 
9. Place the moulds in the hot steamer and steam for 7 to 10 minutes.
10. Remove from the steamer, let it cool for sometime. Remove Idlis from the mould and serve hot with Sambar & Chutney.

How to make Sambar?

Ingredients:

Cook all in a pressure cooker

• 1/2 cup toor dal ~pigeon pea lentil (washed)
• 1 medium onion roughly chopped
• 1 medium tomato chopped
• 2 green chili chopped
• 5 to 6 curry leaves
• 1/4 tsp turmeric powder (or less)
• Salt
• 2 tbsp oil

Other ingredients:

• 3 to 4 tbsp of sambar powder (any brand)
• 1/2 cup tamarind soaked water
• 2 drum sticks boiled (optional)
• 1 small potato cut in cubes & boiled
• 1 carrot cut into small pieces & boiled
• Any other veggies of your choice.
• 3 to 4 tbsp grated jaggery (optional)
• 1/2 cup chopped coriander leaves.

Method:

1. Once the dal is cooked in pressure cooker, open the lid and mash slightly. Add all the cooked vegetables of your choice.
2. Place it on heat and cook. 
3. Add samabar powder, tamarind juice and jaggery. Check salt and sourness and adjust accordingly.
4. Bring to a slow boil and finally add chopped coriander.
5. Serve hot with Idlis.

Coconut Green Chutney

Ingredients:

• 1 cup fresh grated coconut
• 1 small piece of ginger grated
• 1 clove of garlic chopped
• 1 green chili chopped (1-if it is too hot; 2 if mild)
• 1/2 tsp cumin whole
• 1 tsp full tamarind pulp (or 1/4 cup tamarind soaked juice)
• 3 tbsp roasted chana dal (also known as phutana)
• Small bunch of fresh coriander leaves chopped (1 cup)
• Salt to taste
• 4 curry leaves.

Method:

Grind all the above ingredients with half cup of water to a smooth paste. Before taking out from the grinding jar, taste and check the seasoning and adjust the salt, chili and tamarind accordingly. Add water if needed according to the consistency of your choice. Add more water if you want it thin and less water to keep the chutney dry.

If you want to temper it: Heat 2 tbsp of oil in a small pan, when medium hot add 1 tsp urad dal and 1 tsp mustard grains. When it starts crakling, add 2 dry red chilies and 4 to 5 curry leaves. Keep for few seconds and pour on the chutney.