IDLI SAMBAR RECIPE

AUTHOR : Shivani

CATEGORY : Vegetarian Recipe

COURSE : Side-Dish Recipe

CUISINE : Indian Recipe

TECHNIQUE : Stewed Recipe

DIFFICULTY : Easy

SERVINGS : Serves 4

 


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INGREDIENTS

For The Sambar:

  • 1 Cup – Tur Dal, Washed And Soaked
  • 3 Cups – Mixed Vegetables Of 1-Inch Size Each (Carrots, French Beans, Drumsticks, Potatoes, Bottle -guard)
  • Salt To Taste
  • 1-1.5 Inch – Tamarind(Emli), Seedless, Soaked In 1 Cup Hot Water
  • 1/2 Tsp – Haldi/Turmeric Powder
  • 1 Tsp – Red Chilli Powder
  • 4 Tbsp – Sambar Masala
  • 1/2 Tsp – Hing
  • 1 – Chopped Tomato
  • 1/2 Tsp – Mustard Seeds
  • 4-5 – Curry Leaves
  • 1/2 Tsp – Jeera/Cumin Seeds
  • 2-3 – Dry Red Chillies
  • 1 Tsp – Coriander/Dhaniya Powder
  • Salt To Taste
  • 2-3 Tbsp – Ghee/Oil

For The Peanut Chutney:

  • 1/2 Cup – Roasted Peanuts
  • 1/2 Cup – Grated Coconut
  • 1/4 Tsp – Peppercorns
  • 1/4 Tsp – Jeera/Cumin
  • 1 Small – Red Chilli
  • 1/2 tsp – Mustard Seeds
  • 7-8 – Curry Leaves
  • Salt To Taste
  • 2 Tbsp – Cooking Oil

HOW TO MAKE IDLI SAMBAR:

1.For the sambar: Boil the dal, mixed vegetables, and tomatoes with salt in a pressure cooker with enough water to cover them.

2.Cook on high flame till 1 whistle.

3.Open the cooker and reduce the flame.

4.Add turmeric, red-chilli powder, hing, and sambar powder.

5.Add the emli (tamarind) pulp into this mixture. Let it simmer.

6.Take a pan, heat oil and add mustard seeds.

7.When they cracle add the curry leaves, cumin seeds, and red chillies.

8.After that add coriander powder and remaining powders .

9.Keep stirring and sprinkle a little water. Fry for 30-40 seconds.

10.Add this to sambhar curry and cook for 5 minutes.

For The Peanut Chutney:

12.Make a paste of nuts, coconut, cumin, and pepper with a little water.

13.Heat oil in a pan and add the rest of the chutney ingredients; fry well for a minute on low heat.

14.Add the ground paste, and fry well.

15.Add salt to taste.

16.Garnish it .

 

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