Idli – Sambar

Ingredients for Sambar:

Arhar dal/ Toor dal 1/3 cup, chopped mix vegetables ( pumpkin, carrots, beans, drum-stick) 1 cup, mustard seeds-1tbsp, turmeric powder ¼ tbsp, curry leaves 5-6, hing ¼ tbsp, onion finely chopped-1 medium size, sambar powder 1 tbsp, tamarind seedless 1 tbsp, tomato finely chopped 1/3 cup , salt to taste.

Ingredients for IDLI:

 Yogurt/ curd 1 cup, Eno ¼ tbsp., Semolina/ Sooji 2 cup, oil 2-3 tbsp, water as require, salt as require

Preparing sambar: Soak tamarind in 3 tbsp of hot water for 10-15 minutes, mash with spoon and strain it using sieve and discard the solid, keep tamarind juice for later use. In a pressure cooker add toor dal, 1 cup water, chopped vegetables and turmeric powder, pressure cooker over medium heat for 3-4 whistles, when pressure release completely open the lid and mash the using spatula.

Heat oil in a pan over medium flame, add mustard seeds, when they start to splutter add curry leaves, hing and saute for few seconds, add chopped onions and fry until it turns translucent, add tamarind juice and cook for 2-3 minutes, add chopped tomatoes, stir until they turn soft, add sambar powder, stir and cook for 1-2 minutes, add cooked and mashed dal, 1 ½ cup water and salt, mix well and boil until it turns frothy, it will take around 5-7 minutes, turn of the flame and garnish with coriander leaves.

Preparing Rava IDLI: In a large pan dry roast rava for 5 minutes or till it turns aromatic, allow it to cool down completely, transfer roasted rava to a big bowl, add curd, salt and combine well avoiding any lumps, allow to rest for 20 minutes, now add water ¼ cup as required to prepare idli batter consistency, make sure that the mixture should not too thick nor too thin. Heat water in a pressure cooker, let the water warm, grease idli mold with oil and keep aside, just before steaming add Eno to the batter and give a gentle stir, pour batter into greased moulds and place idli stand into pressure cooker, cover pressure cooker with the lid, but without the whistle, steam for 10-12 minutes on medium heat.

Open the lid and check whether the idli is cooked properly from inside, insert a knife in centre of the lid, if it comes out clean, your idli is ready, remove the idli stand from cooker and let it cool down. Take out each idli from idli mould with the help of spoon or knife. Soft, light and quick rava idli is ready, serve with sambar, coconut chutney or tomato chutney.