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Idli, Chutney & Sambar
Idli, Chutney & Sambar

Before you jump to Idli, Chutney & Sambar recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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We hope you got insight from reading it, now let’s go back to idli, chutney & sambar recipe. To cook idli, chutney & sambar you only need 32 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Idli, Chutney & Sambar:
  1. Use For Idli:
  2. Prepare 1 1/2 cup urad dal
  3. You need 2 1/2 cup idli rava
  4. Use For chutney:
  5. Get 2 onions
  6. Use 3 tomatoes
  7. Get 7-8 curry leaves
  8. You need 2-3 green chillies
  9. Take 2 tbsp peanuts
  10. Provide 1 tsp kashmiri chilli powder
  11. Get to taste Salt
  12. Use 1 tbsp oil
  13. Get For tempering:
  14. You need 1 tsp rai
  15. Provide 5-6 curry leaves
  16. Use 1 whole red chilli
  17. Get 2 tbsp oil
  18. Get For sambhar:
  19. Use 2 cups tur dal
  20. Use 2-3 tomatoes
  21. Provide 1 onion
  22. You need leaves Few curry
  23. Provide 2-3 green chillies
  24. Prepare 2 tbsp tamarind pulp
  25. Get 2 tbsp jaggery
  26. Prepare to taste Salt
  27. Take Red chilli powder as per taste
  28. Take 1 tsp haldi powder
  29. Provide Pinch hing
  30. Get 1 1/2 tsp sambar powder
  31. Provide Water as required
  32. You need Oil
Instructions to make Idli, Chutney & Sambar:
  1. For Idlis: Wash and soak idli rava and urad dal separately for 4-5 hrs.
  2. Drain the water completely and grind both together adding very little water and make a smooth batter.Sqeeze the rava nicely before grinding as it soaks lot of water. Beat the batter nicely with a spoon for 7-8 mins. Cover and keep it overnight to ferment. Do not fill the bowl completely with batter as it will double in quantity after fermentation.
  3. Morning take a batter in a bowl and add salt to taste and add 1-2 spoons of water if required. Grease and idli stand and pour the batter in it and steam for 10-12 mins. Check with a knife, if if comes out clean means it's done.
  4. For chutney: Take a kadai and add 1 tbsp oil and add onions, green chillies, curry leaves,peanuts and saute till colour changes slightly. Add Kashmiri chilli powder and chopped tomatoes and salt and mix well.Cover and cook on low flame till tomatoes are soft.Let it cool completely and grind it to a smooth paste.
  5. For tempering:Take oil in a pan and as it becomes hot add rai, curry leaves and whole red chilli broken into half.Add this to the chutney.
  6. For sambhar:Wash and soak the dal atleast for 1 hour.Pressure cook it by adding water and pinch of haldi.In a kadai add 2tbsp oil and add rai, curry leaves, hing,and slit green chillies. Add sliced onions and saute for 5 mins.Add finely chopped tomatoes, haldi powder, red chilli powder, sambar powder, tamarind pulp, jaggery and 1 cup water and let it boil till tomatoes are soft and mushy.Mash it nicely and add boiled dal and 1 1/2 cup water and let it boil for 10 mins.
  7. Adjust the consistency as per ur requirement. Serve hot with idli and chutney.

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