Sunday, May 19, 2013

Idli Sambar and Tomato Chuntey


Urad dal1 cup
Idli Rawa2 cups
Rice flakes1/8th cup
Saltto taste
  • Wash and soak Urad dal, rice flakes and Idli rawa separately for 4-6hrs.
  • In a mixer jar or grinder put washed urad dal, rice flakes and grind into fine paste by adding water till soft and fluffy.
  • Wash rava and take hand full of rawa and squeeze as much you can. Combine both rawa and batter and mix well by adding salt to taste.
  • Cover and keep the batter in a warm place overnight to let the idli batter ferment.
  • Now batter is ready for making idli's.

 Toor Dal1/2 cup
Vegetables Bottle gourd -       8 small pieces
Carrot -                1 / 50 g (cut into sticks)
Ladyfingers -        4 (cut into 2” size)
Tomatoes  -          2 (diced)
Shallots / small onions - 4 -6
Tamarindsmall size (extract the juice)
Green chillies4 split
Curry leavesfew
Coriander leaveshand full
Saltto taste
Turmeric1/2 tsp
Jaggery1 - 2 tbsp

Sambar Powder :

Urad Dal1 tsp
Channa Dal1 tsp
Coriander seeds1 tsp
Fenugreek seeds1/4 tsp
Red chilies4 - 6

  • Dry roast all the above ingredients.
  • Cool it down and blend into fine powder.
Tempering Seasonings :

Urad dal1 tsp
Mustard’s ½ tsp
Garlic pods4 (flatten)
Fenugreek seedsfew
Curry leavesone string
Oil2 tbsp
Hing1/4 tsp

  • Pressure cook Toor Dal, till dal is cooked.
  • Boil vegetables in salt and turmeric water.
  • When vegetables are cooked add tamarind juice and boil till raw smell disappears.
  • Add smashed dal, enough water to make it medium thick, salt to taste, coriander and few curry leaves. Cover and boil it for 5 minutes.
  • Add sambar powder and Jaggery. Boil it for another 3-4 minutes.
  • Off the flame and pour hot tempering seasonings.
  • Garnish with coriander and 2 tbsp of coconut.
  • Serve with Rice, Idli, Dosa, Wada....


Tomatoes - 250 gm
Green chillies - 8
Cumin seeds - 1 tsp
Salt - to taste
Tempering : Urad dal - tsp, cumin seeds - 1/2 tsp, red chilly - 2, curry leaves - few. 
Oil - 2 tbsp 
  •  Heat tbsp oil. Add cumin seeds and green chillies. Cook for a minute. Add roughly chopped tomatoes and mix well. Cook for 3-5mins and off the flame. 
  • Cool it down and grind into paste.
  • Transfer to a bowl. Give tempering with remaining oil and pour it on chutney.
  • Ready to serve.

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