|The sambar recipe for idli that
you prepare sambar, which is almost necessary to
eat idli. The
aroma of sambar that wafts through the air while cooking and after, can
make you crave for this cuisine. Use the sambar recipe for idli to
prepare a great side-dish for idli.
Some prefer to use coconut chutney also to savor idli. Here are the steps on how to make coconut chutney.
Learn how to make idli.
Here is the recipe for thatte idli.
Hibiscus juice is said to control blood pressure
|Hibiscus juice is said to be good for the health. Here is the recipe for hibiscus juice.|
|1.||Toor dal 1/4 cup|
|2.||Moong dal 1 teaspoon (optional)|
|5.||Oil 2 teaspoons|
|6.||Mustard seeds 1/4 teaspoon|
|7.||Hing 1 pinch|
leaves 1 sprig
Read jaggery benefits in the blog.
|10.||Tamarind small piece|
|11.||Turmeric 2 pinches|
|12.||Salt to taste|
|13.||Chopped fresh coriander leaves|
|1.||Dried red chilies 3-5|
|2.||Channa dal 1 teaspoon|
|3.||Urad dal 1 teaspoon|
seeds 1 teaspoon
|5.||Cumin seeds 1/2 teaspoon|
|6.||Black pepper 1/8 teaspoon|
|7.||Mustard 1/8 teaspoon|
|9.||Dry coconut gratings 1-and-1/2 tablespoon|
|10.||Oil few drops|
|1.||Set flame to low.
Fry till the mustard splutters.
Remove the mustard and keep aside.
Add a few drops of oil.
Add methi seeds.
Fry till the seeds change to light golden-brown.
Add chana dal and pepper.
Fry till the color of the chana changes slightly.
Add urad dal, jeera, chilies and coriander seeds, one at a time.
Fry till the color of the dal turns to golden-brown.
Add coconut gratings.
Fry till the coconut becomes hot.
Switch-off the stove.
Continue to fry for a few more seconds.
Keep aside to cool.
|2.||Add all the ingredients to a mixer jar.
Grind to a powder.
Sambar powder is ready.
toor dal in a pressure cooker.
one-and-half cup of water and a tomato.
cook till the toor dal is soft.
|6.||Remove the tomato and keep it aside to cool.|
the skin of the tomato and mash it thoroughly.
tamarind in little water.
an onion into big cubes.
|10.||Heat oil in a utensil.|
|11.||Add hing and mustard.|
curry leaves when mustard start to splutter.
Fry till these become light brown in color.
|14.||Add 1/2 cup of water. Cook till the onions are tender.|
cooked toor dal, turmeric, mashed
tomato and two cups of water.
Bring it to boil.
the soaked tamarind to extract the tamarind juice.
Add the tamarind juice to the dal mixture.
salt, jaggery and 4-5
|18.||Boil for 3-5 minutes.|
the thickness of the sambar by adding
Boil for one more minute.
Switch off the stove.
Add coriander leaves. Mix.
Sambar for idli is ready.
|TIPS||How to make Sambar for Idli|
the left over sambar powder in an air-tight
container and use the powder when you prepare the sambar the next time.
If you do not want to prepare sambar powder frequently, increase the quantity of the ingredients and make more powder. For instance, if you double the quantity of the ingredients you can make the sambar powder that can be used up to three times.
|2.||Do not store the sambar powder for a long time, because it will lose its flavor.|
|3.||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.|