Tuesday, October 30, 2007

Idli,Sambhar and Chutney

Idli
For making fluffy soft idlis you need:
4 cups idli rice
1 cup split urad dal
1\2 cup Fenugreek (methi) seeds

Soak:
* Wash and soak the urad dal, idli rice and fenugreek seeds separately in water for at least 6 hours.
To Grind:
* Drain the extra water from fenugreek seeds, rice, urad dal and mix all together.



* Grind this material in mixer with adding minimum water.


* Make a smooth batter and add salt. The final batter should not be too thick or too watery.


To make idlis:
* Allow the batter to ferment for at least 12 hours.


Preparation:
Step 1: Heat 1 cup of water in idli cooker.
Step 2: Add the 3 tablespoons of batter in each of the idli plate and put it in idli cooker. Close the idli cooker with lid.



Step 3: Cool for about 10-12 minutes. Let stand for 1 minute and unmould.


Step 4: Serve hot with chutney of your choice and sambhar.



Cooking Tip:
* Well fermented flour will give really fluffy and soft idli’s.
* If you live in US or any cold country, try keeping the flour in a conventional oven and keep the light on inside the oven.
* Fenugreek seeds is good for health so I add this in batter.

Sambhar

Ingredients for sambhar masala:
2 tbsp cumin seeds
2 tbsp coriander seeds
6 curry leaves
1\2 tbsp asafetida powder
1 tbsp urad dal
4 cloves
2 small pieces of cinnamon

Method for the sambhar masala:


Step 1: Roast all the ingredients individually in a pan.

Step 2: Grind them together in a grinder.

Step 3: Make smooth powder. If you made more than you required than you store it in an air-tight container and use it when required. I was always made fresh smabhar masala for nice aroma.



Ingredients for sambhar:
1\2 cup chopped white gourd
1\2 cup chopped carrot
2 big size drumstick (diced)
1 big size finely chopped onion
2 cups tuvar dal
3 tbsp sambhar masala
Few curry leaves
1\2 tbsp cumin seeds
1\2 tbsp mustard seeds
1\2 tbsp turmeric powder
1 tbsp red chilli powder
A pinch of hing
2 tbsp oil
Salt to taste
Coriander leaves for garnish.

Method for the Sambhar:

Step 1: Wash the tuvar dal. Cook it in cooker with sufficent water. Grind with grinder.

Step 2: Boil the vegetables and add salt to taste.
Step 3: Drain extra water form cook vegetables.

Step 4: Heat the oil in another pan and crackle mustard seeds. Then add cumin seeds and a pinch of hing.

Step 5: Add finely chopped onion in it and fry for few minutes.

Step 6: Now add the vegetables in it and cook for one minute.

Step 7: Pour the tuvar dal and add turmeric powder, red chilli powder in it.

Step 8: Add sambhar masala and simmer over medium flame for 15 minutes.

Step 9: Turn off the flame and garnish with coriander leaves. Serve hot with Idli and dosa.


Tips:
* To ensure that the smabhar tastes fresh, do not use sambhar masala that is over two month-old.
* If you prefer your smbhar strong, then add a pinch of clove powder to tuvar dla while soaking it.
* If the smabhar is too thick, dilute milk in water and add it to the smabhar.
* If you add more water while cook the tuvar dal then can be reused to cook vegetable this will help retain the flavor and nutrition of the sambhar.


Idli Chutney

Ingredients:

1 cup fresh/frozen coconut

½ cup dalia (Pottu Kadali/ fried gram dhal)

4 green chilis

Salt to taste

For seasoning:

2 tbsp oil

1/2 tbsp mustard seeds

1/2 tbsp urad dal

3-4 curry leaves

Method:
Step 1: Grind coconut, ½ cup dalia, salt and chilies to a smooth paste adding required amount of water.


Step 2: Heat oil and add mustard seeds. When they start popping, add urad dal.

Step 3: When dal turns slightly brownish, add curry leaves. Fry for a little while. Pour this seasoning over chutney.
Step 4: Mix well and serve with hot dosa or idli.


49 comments:

Asha said...

Woo Hoo! Kajal is turning into pucca south Indian!!:D
Looks great Kajal. Idlis are fluffy.
I always soak rice and dal separately,grind rice coarsely and dal very smooth and then mix them together to ferment.
Good looking Thali, enjoy!:)

Sirisha Kilambi said...

Kajal...lovely pics...Nice-looking idlis and Sambar....A healthy,wholesome breakfast :-)
But did u say u use 1/2 cup of methi seeds....doesn't adding so much of fenugreek seeds add a certain kadvahat to the idlis.....I use these methi seeds only for dosas...haven't tried using iot for idlis....Nice one here kajal.......Loved every bit of it :-)

Laavanya said...

A south indian staple combination and though it wasn't my favorite growing up, it does hold a special place now. :) Looks very good Kajal. Good to see you back in action...

Saju said...

Best looking idli, sambhar and chutney! I love your sequential photos, they are excellent

Suganya said...

Good to see you blogging Kajal. Welcome back.

remya said...

perfect breakfast..our fav...love ur detailed pics...gud for beginners....

Rajitha said...

yaay kajal..u r back..love those idlies..look great :)

musical said...

Yummy! Love idli, sambhar and chutney!

Manasi said...

Love idli sambar & chutney!! my type of b'fast!!! I usually make idli with idli rava.

RAKS KITCHEN said...

Wow you are tempting me to make it now...Tastes heaven with sambhar and chutney....!!!Thanx for sharing Kajal:))

Kajal said...

Hi Asha,

Thanks for your lovely comment my dear. Next time I also grind rice and dal separately. Thanks for your tip. I always like tip about south Indian plate because I am not master of south Indian dish.

Cheers!!!!!

Kajal said...

Hellooooooooo Sirisha Kilambi,

Idli is not our regular food. My mom and dad are like fenugreek seeds sometime they spread black pepper powder in raw idli plate also. Thanks for your kid words my dear. Have a nice day.:)))

Kajal said...

Hey Laavanya,

Yes, you are right some dish enjoy in original place. Thanks for your beautiful words. Good Day :-)

Kajal said...

Hi Saju,

Thanks my dear for your gorgeous words. Good Day.:)

Cheers!!!!!!

Kajal said...

Hello Suganya,

Yes, after long time post some recipe. Thanks for giving me nice reply.:)))

Kajal said...

Hello Remya,

Thanks for your nice words. Good to see you here.:)))

Kajal said...

Hey Rajitha,

Thanks for your pretty words my dear.

Cheers!!!!!!

Kajal said...

Hi Musical,

Yaa.....my dear enjoy the south Indian plate. After long time I made this dish.:)))

Kajal said...

Heyyyyyyyyy Manasi,

Ohh.....you made idli rava Plz share the recipe of rava idli my dear.:)))

Kajal said...

Hello Raks Kitchen,

I am glad to see your nice words my dear.

Thanks!!!!!

sagari said...

thanks for posting in my blog kajal actually i have moved my blod to http://indianhomefood.blogspot.com/

Lakshmi@TOM said...

wowww...Kajalben. Idli chutney sambhar saras laage che! Mane ek plate bhejo na Singapore! :) You shud have a cup of hot coffee at the end..and it will be a perfect way to end a southindian breakfast :D

Jyothi said...

Wow kajal! This is my all time favorite breakfast. Idli's, chutney and sambar, all are looks perfect and delicious. Thanks for sharing and have a great day.

Kajal said...

Hi Sagari,

Oh thanks for your new blog link my dear.....Have a nice day and take care.:)))

Kajal said...

Hello Lakshmi,

Thanks for your nice comment my dear. I know the secrete of left over idli my dear. Thanks for sharing.

Good day.:))

Kajal said...

Hiiiiiiii Jyothi,

Oh....this is your breakfast but this is our dinner....how you will mange to cook all this in breakfast my dear? I have no time to cook all this in breakfast but I like it very much. Thanks for your lovely comment.

Swaroopa said...

thanx for the tips!!

priar's, said...

Hi kajal,
after a long time i am coming to ur blog.Hmmmm idly sambhar looks yumm can i have some:))

Kajal said...

Hello Swaroopa,

Thanks!!!!
Have a nice day.:))

Kajal said...

Hello Priar’s,

Thanks for your lovely words my dear. Have a great day.:)))

Cynthia said...

I want to come and eat at your place everyday :)

Mandira said...

Kajal, beautiful breakfast, and that too from scratch. Awesome job!

Kajal said...

Hi Cynthia,

Come my dear without asking....you are most well-come. Have a nice weekend:))

Kajal said...

Hello Mandira,

Thanks for your lovely words my dear. Happy weekend.:)))

SMN said...

Hi Kajal really long time i didnt visit ur blog coz of work.. missed it.. now luked at everythng and really missed so many reciepes. Idli is my fav with the combo of sambhar and chutney ofcourse. i grind the dal into a nice paste and add poha for the softness and grind rice into a corasely. your idli luks very nice.

Anonymous said...

Kajal mataji, thank you for taking the time to share how to cook such nice preparations. Could you please explain more about this ingredient in the chutney: "½ cup dalia (Pottu Kadali/ fried gram dhal) " and when is it added?

Kajal said...

Hi Anonymous,

I forget to write about 1\2 cup dalia is also grind together with coconut. So thanks for your comment and I edit that sentence. But I know that you are Gujarati because only gujarati person don't know how to write in manners.

Have a nice day and Take care

Thanks again because of your comment I see my mistake.

Kajal

USHAPRIYA said...

will sambar taste good without tamarind in it i think this will come out like a sambar given in hotels

Kajal said...

Hello SMN,

Thanks for your lovely comment here. I can understand that in our busy world it is not possible to get time for everything.

Have a cheerful day!!!
TC :-)

Kajal said...

Hellooooooooo Ushapriya,

Glad to see your comment here. Thanks a lot!!!

Have a nice day :-)
Cheers!!!

Anonymous said...

hi ,
is it 1\2 cup Fenugreek (methi) seeds for idli or 1/2 tbs of methi.
please clarify.

thanks.

Anonymous said...

Is idli rice is different from regular rice pl. explain . did u mean boiled rice?

Inian Restaurant NJ said...

Thank you for sharing and I want to share information about Madras Bistro which offer a wide range of delicious North and South Indian vegetarian dishes. Situated in the heart of Bergen County, Madras Bistro is located in Hackensack, NJ.

Anonymous said...

Idli, sambar and chutney good one. Usually we south Indians add more dhaniya seed to sambar. The proportion can be 3 coriander seed to 1 cumin seeds and u can also omit or reduce the cloves and cinnamon as some people would not like this flavour.

Anonymous said...

Amazing issues here. I am very satisfied to peer your article.
Thanks so much and I'm looking ahead to touch you. Will you please drop me a mail?

Here is my weblog ... move next

Anonymous said...

Thank you for the auspicious writeup. It in reality used to be a entertainment account it.
Look advanced to far brought agreeable from
you! However, how could we keep in touch?

Here is my web site ... know more

Anonymous said...

Hi there, all is going fine here and ofcourse every one is
sharing data, that's genuinely excellent, keep up writing.

My page - view more about

Anonymous said...

Great delivery. Great arguments. Keep up the amazing spirit.


My web site: paso

Puja Gupta said...

hii i m puja gupta from kurukshetra haryana. ur recipes and photos r just superb. as if u r guiding every bit in front of us, thanks a lot and keep going.