|1.||Toor dal 1/4 cup|
|2.||Moong dal 1 teaspoon|
Medicinal Values of Tomatoes
|5.||Oil 2 teaspoons|
|6.||Mustard seeds 1/4 teaspoon|
|7.||Hing 1 pinch|
leaves 1 sprig
Benefits of Curry Leaves
Read jaggery benefits in the blog.
|10.||Tamarind small piece|
|11.||Turmeric 2 pinches|
|12.||Salt to taste|
|13.||Chopped fresh coriander leaves|
toor dal and moong dal in a pressure cooker.
Add 1-and-1/2 cup of water, a tomato and a few pinches of turmeric.
a few teaspoons of water to tamarind.
an onion into big cubes.
cook till the toor dal is soft.
Mash the dal slightly.
aside 1 teaspoon of sambar powder.
Grind to a fine sambar paste.
mustard when the oil becomes hot.
aside a few curry leaves.
Add the remaining curry leaves, when mustard splutters.
Fry till these become light-brown.
Fry for a few seconds.
Add a few tablespoons of water to the mixer jar. Swish it and add the water to the paste.
the soaked tamarind to get the juice.
Add the tamarind juice and turmeric.
Boil for 1-2 minutes. Keep stirring intermittently.
toor dal, about 2 cups of water, jaggery and salt.
Add the remaining curry leaves.
till there is no raw smell of sambar paste. Keep stirring
Taste and, if necessary, add water, salt and sambar powder.
Boil for a few more minutes.
chopped coriander leaves. Mix.
Boil for a few seconds.
Switch off the stove.
for idli is ready.
|TIPS||How to make Sambar for Idli|
|1.||If sambar becomes watery, mix half a teaspoon of rice flour with little water to make a paste. Add it to the sambar. Bring the sambar to boil.|