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Idli Sambhar

tastydelightz by tastydelightz
March 6, 2017
in All recipes, Breakfast, Entree
40
Idli Sambhar

Idli Sambar is a popular breakfast items in the Southern Region of India which has spread to all regions of India now. Memories of hot idlis in a bowl full of this sambhar always bring a smile to the face J Medu Vada filled with this sambhar tastes very good as well and is a popular snack. A small bowl of this Sambhar goes very well with Dosa and Upma too.

Ingredients

Pigeon Pea Lentil (Tur Dal) – ¼ cup

Onion – 1 chopped

Green Chilli – 1 cut into pieces

Ginger Grated – ½ tsp

Yellow Pumpkin (Bopla) chopped – ½ cup

Tomatoes – 2 chopped

Drumstick (2 ½ inch long pieces) – 6 Nos

Turmeric (Haldi) Powder – 1 pinch

To grind to paste

Red Chilli – 2

Coriander (Dhania) Seeds – 1 tsp

Bengal Gram (Chana Dal) – ¾ tsp

Skinned Black Gram (Urad Dal) – ½ tsp

Cumin seeds (Jeera) – ¼ tsp

Fenugreek seeds (Methi) – 1 tsp

Curry Leaves – 1 strand

Coconut (Grated) – 2 tbsp

Tamarind Water – 2 tbsp

Grated Gur (Jaggery) – 1 tsp

To Temper

Mustard seeds (Rai) – ½ tsp

Curry Leaves – 1 Strand

Hing (Asafoetida) – 1 pinch

Chilli Powder – ¼ tsp

Chopped Cilantro – 2 tbsp

Preparation:

IMG_0424-300x265 Idli Sambhar

Heat Oil in a pan and fry all other ingredients under “To grind to a paste” except coconut for a couple of minutes and transfer to the dish.

IMG_0425-300x266 Idli Sambhar

Fry the Coconut till it becomes light brown.

IMG_0426-300x250 Idli Sambhar

Once everything has come to room temperature, grind them together to a fine paste with a little water added.

IMG_0427-300x247 Idli Sambhar IMG_0428-300x224 Idli Sambhar

Wash the Dal and add all the other ingredients under the “Ingredients” section except Tamarind water and Jaggery.

IMG_0422-300x285 Idli Sambhar

Add enough water for the pressure cooking and pressure cook for 4 to 5 minutes till the Dal (Lentil) becomes soft. Take off the heat and allow to cool on its own till the pressure releases.

IMG_0423-300x244 Idli Sambhar

Transfer the cooked Dal and ingredients to a pan. Add the ground paste. Mix it; add salt, Tamarind water and Turmeric Powder. Mix well. Cook them till the raw masala taste goes away. Add more Salt and Tamarind, if required.

IMG_0429-300x245 Idli Sambhar

In a pan, heat oil. Add Mustard seeds. When it crackles, add curry leaves.

IMG_0430-300x249 Idli Sambhar

Take off the heat and add Asafoetida and Chili powder immediately.

IMG_0431-300x237 Idli Sambhar

Transfer this to the Sambar. Cover the Sambar with a lid and cook for a couple of minutes. Add Chopped cilantro.

IMG_0433-300x226 Idli Sambhar

Done!

IMG_0435-300x254 Idli Sambhar

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