Idli Sambar

-

THANKS TO SHYAMALA NAYAK AND NANDINI PAI FOR THE SAMBAR RECIPE ,WITH GROUND MASALA !!!


INGREDIENTS:
1 cup urad dal
2 cups idli rava
Salt to taste

 PROCEDURE:

  • Saok dal in water for 5-6 hrs 
  • Wash it grind into a smooth batter
  • Wash rice rava and soak in water for 1/2 an hr
  • Drain  water from rava and mix with dal batter,ferment for 5-6 hrs
  • Add salt ,mix well
  • Heat the idli steamer,grease the idli moulds
  • Fill the moulds with the bater (half)
  • Steam for 20-25 mins
INGREDIENTS FOR SAMBAR:

for the masala:
2 tsp toor dal(pigeon peas)
3 tsp chana da1 tsp urad dal
3 tsp coriander seeds(dania)
1/2 tsp cumin seeds(jeera)
1/4 tsp fenugreek seeds(methi)
A big pinch of hing/asafoetida
7 red chillies(byadgi)
3 sprigs of curry leaves
4 tsp grated coconut
1/2 tsp turmeric pdr
Roast all the above ingredients in 2 tsp oil till brown in colour and grind into a fine paste and keep aside!!
1cup boiled toor dal
1 cup boiled veggies chopped(brinjal,beans,potato,carrot,onion)
2 tsp tamarind pulp(or tomato)
Salt to taste
Chopped coriander leaves

FOR THE TEMPERING:
3 tsp ol
1 tsp mustard
curry leaves

PROCEDURE:
  • Put the boiled dal ,veggies,salt in a vessel,add the masala according to your taste 
  • Add water,tamarind pulp  and adjust the consistency,make it boil 
  • Add the tempering ,garnish with chopped coriander leaves
  • Serve hot with idli or rice!!



Comments

Post a Comment

Popular posts from this blog

Methi Khakra/Gujarati Savory Crispy Flat Bread

-
Image
  Khakhra is a thin cracker common in the Gujarati cuisines of western India, especially among Jains. It is made from wheat flour, chopped methi/fenugreek leaves, some spices, and oil. It is served usually during breakfast. INGREDIENTS: 2 cups wheat flour/ Gehun ka atta/ Godhi Hittu 3/4 cup finely chopped methi/ fenugreek leaves 1 tbsp white sesame seeds/ til 1/4 tsp turmeric powder/ Haldi 1/2 tsp red chilli powder  Salt to taste 3 tsp oil Oil for roasting Wheat flour for dusting PROCEDURE: Put wheat flour, chopped methi, salt, red chilli powder. turmeric powder, sesame seeds, in a bowl. Mix with your hands, add 3 tsp oil and mix again. Combine all the ingredients and knead into a semi-soft dough using enough water. Divide the dough into equal portions and make balls Roll out a portion of the ball and make a thin roti using little flour for dusting Heat one pan/ griddle and cook rolled khakra on a low flame till pink spots appear on both sides Continue cooking the khakra on a low flame
Read more

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

-
Image
INGREDIENTS: 250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi 1/2 cup cooked toor dal 1 tomato 3 tbsp fresh grated coconut Salt to taste jaggery to taste (optional) Chopped coriander leaves For the masala paste: In 1 tsp oil roast  3 tsp coriander seeds / daniya 1 tsp cumin seeds  / jeera 6-7 fenugreek seeds / methi Chana dal size hing/ asafoetida 4-5 red chillies Roast these ingredients on a low flame till they turn brown and you get a nice aroma Grind it with the coconut and little tamarind. For the tempering: 3 tsp oil 2 tsp mustard Curry leaves Pinch of Hing PROCEDURE: Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker) Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency Boil it for 5 mins, add the chopped coriander leaves and turn off the flame Temper with the mentioned ingredients and serve hot with rice and papad You c
Read more

Cheesy Garlic Pull-Apart Bread

-
Image
  INGREDIENTS:  For the bread  1.5 cups all-purpose flour/maida 1/2 cup lukewarm water 2 tbsp milk (vegan can substitute with coconut milk) 1/2 tbsp active dry yeast 1 tsp salt 1 tbsp sugar For the filling 4-5 tsp unsalted butter 5 tbsp grated cheese 2 tbsp finely grated garlic A hand full of chopped coriander leaves 1 tbsp red chilli flakes 1/2 tsp salt 1/2 tbsp milk for brushing PROCEDURE: Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step.  Cover the bowl with a lid and set aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add flour, salt, and milk. knead well until smooth. Roll into a tight ball, cover bowl with cling wrap or a wet towel, and let it rise in a warm spot for one hour or until doubled in size FILLING AND ROLLING THE DOUGH: Mix softened butter, salt, garlic, red chilli flakes and chopped coriander leaves. Set aside. Grease an eight-inch round tin with oil or butte
Read more