SAMBAR RAWA IDLI WITH TOMATO CHUTNEY

  Sambhar

Sambhar is a popular south Indian dish which is so versatile that we can have it with almost everything like dosa, idly or rice. This tangy tuvar daal is pot full of taste and goodness. The taste differentiates it from rest of the lentils. The flavourful ingredients like mustard seeds, curry leaves gives it a unique aroma.

Ingredients:-

1 cup tuvar daal

1 cup of mixed vegetables

2 tbsp. oil

Salt to taste

2 tbsp. tamarind

½ tsp. red chilli powder

2 tblspn Sāmbhar powder

1-2 whole red chilly

1 tsp. turmeric powder

7-8 baby onions

2 tomatoes, chopped

1tsp mustard seeds

10-15 curry leaves

Method:- 

• Pressure cook tuvar daal with salt, turmeric and water for 3-4 whistles. Take approximately 3-4 times of water in proportion to daal.

• Open the lid of cooker and mash the daal well with the help of wooden masher. You may use hand blender too.

• In a pan simmer mix vegetables in little oil. Drumsticks and bottle guard works best but you can take vegetables of your choice like carrot, cauliflower and beans. Add little water and cook them till they are done. Keep aside.

• In another pan, heat oil. Add mustard a seed, curry leaves dry red chilli and crackle them. Add peeled baby onions and tomatoes.

• In a cup take water and mix in Sāmbhar powder and tamarind pulp. Add this mixture to onion and tomatoes. Let it simmer to 3-4 minutes so that the rawness of tamarind and Sāmbhar masala vanishes.

• Add the cooked vegetable mixture into this pan and mix well.

• Transfer the mixture to mashed daal and simmer it over low flame for another 15 minutes. The consistency of daal should be checked. Add water if required and add tamarind if you desire your Sāmbhar more sour.

• Serve it hot with rawa idlies and tomato chutney

Rawa idlies

 

Ingredients:-

2 cups rawa (sooji)

1 cup yoghurt

½ tsp. salt

2tspn fruit salt (eno)

2 cups water

Tempering

1 tbsp. oil

1 tsp. mustard seeds

7-8 curry leaves

½ tsp. channa daal

Method:-

• In a bowl take rawa(preferably dry roasted).add yoghurt and enough water to have a batter like consistency. Mix it well.

• Heat oil in pan and add mustard seeds, curry leaves and channa daal. When it crackles transfer it into rawa mixture. Let the mixture rest for 5 minutes

• In a cooker boil water to steam idlies.Grease the idli stand with oil. Add fruit salt just before you are ready to make idlies.place the idly stand in cooker and let it steam on high flame for at least 20 minutes after closing the lid without pressure. Please note that you must not fill the idly fully.

• Let the idlies rest for 10 more minutes after steaming. Scoop them out with the help of fork or knife.

 Tomato chutney

 

Ingredients:-

10-12 cloves of garlic

3-4 tomatoes, diced

2 green chillies

Salt to taste

1 tsp. oil

Tempering

1tsp oil

½ tsp. mustard seeds

¼ tsp. channa daal

Method:-

• Take oil in a pan and add garlic and tomatoes. Sauté them till garlic changes its colour to brown and add green chillies as well.

• Blend them and don’t add any water.add salt

• Temper this chutney with mustard seeds and channa daal.