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Idli,sambar and spicy chutney
Idli,sambar and spicy chutney

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We hope you got insight from reading it, now let’s go back to idli,sambar and spicy chutney recipe. To cook idli,sambar and spicy chutney you need 40 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Idli,sambar and spicy chutney:
  1. Get Idli
  2. You need 1 cup Dosa rice or white rice
  3. Provide 1/2 cup Urad dal
  4. Use 1/4 cup cooked leftover rice
  5. You need Salt
  6. Take Sambar
  7. Provide 1/2 cup too dal
  8. Take 2 Potatoes diced
  9. Get 1 onion diced
  10. Use 2 tomatoes diced
  11. Get 5 beans cut- 2"
  12. Use 2 Drumstick cut - 3"
  13. You need 1 Carrot cut -2"
  14. Get 4 ladyfinger cut -2"
  15. Prepare 8-10 clove garlic finely chopped
  16. You need 1 " ginger finely chopped
  17. Prepare 5-6 Greenchillies slit
  18. You need 1 tbsp Chilli powder
  19. Get 2 tbsp coriander powder
  20. Use 1/2 tsp turmeric powder
  21. Use 3 tbsp sambar powder
  22. Get Salt
  23. You need Tamarind - gooseberry sized
  24. Get 1 sprig Curry leaf
  25. Prepare leaves Coriander
  26. Prepare Temper
  27. Take 3 tbsp coconut oil
  28. Provide 3/4 tsp mustard seeds
  29. Take 1/2 tsp urad dal
  30. Take 1/2 tsp methi seeds
  31. Use 4-5 crushed garlic with skin
  32. Take 3-4 dry red chillies
  33. Provide Spicy chutney
  34. You need 1 small onion
  35. Provide 4-5 dry red chillies
  36. You need 3-4 curry leaves
  37. Prepare 2 garlic cloves
  38. Use Pinch tamarind
  39. Get Salt
  40. You need Coconut oil
Steps to make Idli,sambar and spicy chutney:
  1. IDLI :Soak rice and urad dal separately for 4 hours.grind the Dal first adding sufficient water and blend to a fine paste and transfer to a large vessel in which your going to ferment the batter.Now add soaked rice and leftover rice and grind adding little water and blend to fine paste.Pour the rice batter to the Dal batter and mix thoroughly adding salt and let it ferment for 10-12 hours.
  2. Once the batter is fermented heat water in your idli steamer and let it come to boil.In the meantime grease idli moulds and pour idli batter till half and place it on the steamer and close the lid tightly and cook till done.
  3. SAMBAR: Pressure cook all veggies except ladysfinger adding sufficient water, green chillies,ginger,garlic,turmeric powder,salt and a sprig of curry leaf till 2whistles and wait till pressure releases.Squeeze out tamarind juice and pour into the cooked veggies, then put it back to flame.Add water if u want,now all the powder masalas one by one and let it come to a boil
  4. In the meantime heat another pan and pour 2tbsp oil tip in ladysfinger pieces and fry on med flame till it gets cooked,you'l know that when it starts shrinking and slightly changes color. Once done add this into the boiling gravy and tip in some coriander leaves and let boil on low flame nicely so that flavors of the fried ladysfinger gets absorbed into the curry.Now add 1tbsp oil into the same pan and temper with ingredients under 'tempering' and pour into the sambar and swicth off the flame.
  5. SPICY CHUTNEY: Add a tsp of oil and saute onions and dry red chillies till onions are translucent.let it cool down.
  6. Then add the above mixture into the dry grinder along with garlic,curryleaves, tamarind and salt and pulse few secs to get a coarse and crushed mixture without adding any water

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