mearl223 On September - 18 - 2011

Easy Idli-Sambar-Chutney Combo

Now, I must apologise – this isn’t an ‘authentic’ ellaborate Idli-plate; its the way a ‘Goan-in-a-Hurry’ makes it! LOL. I’ve used some readymades & some of my own variations. So, enjoy my version!

PrepTime 15mins – Serves 4 – CookTime 25mins.
Ingredients : 1 pack GITS Idli/ Rawa Idli mix (or use any readymade idly batter or make ur own)

For the sambar:
1 cup toor daal – washed & soaked
3 cups mixed vegs of 1″ size each – carrots, french beans, drumsticks, potatoes
salt to taste
1-1.5″ ball of black tamrind, seedless, soaked in 1 cup hot water.
1/2 tsp haldi/ turmeric pwd
1 tsp red chili pwd
4 tbsp ‘sambar’ masala
1/2 tsp hing
1 chopped ripe tomato
1/2 tsp mustard seeds
1 sprid curry leaves
1/2 tsp jeera/cumin seeds
2-3 dry red chilies
1 tsp coriander/dhaniya pwd
salt to taste
2-3 tbsp ghee/oil

For the peanut chutney:
1/2 cup roasted peanuts
1/2 cup dessicated coconut
1 small onion
1/4 tsp peppercorns
1/4 tsp jeera/cumin
1 small red chili
1/2 tsp mustard seeds
2 sprigs curry leaves
salt to taste
2 tbsp cooking oil

Cooking Instructions :

For the sambar:
Boil the daal, the vegetables, tomatoes & salt to taste with enough water to just cover these contents in a pressure cooker – cook for 1 whistle on high.
Open the cooker & heat the flame under it again – this time on simmer.
Add half (each) of the turmeric, red-chili pwd, hing & sambar pwd.
Strain the tamrind’s pulp into this mixture. Allow to simmer.
In a pan, heat the oil & add mustard seeds.
When they splutter, reduce the flame & add the curry leaves, jeera & red chilies.
Then add the remaining half of all the powders & the coriander pwd.
Keep stiring & add a little water to prevent burning at the base; fry for 15 secs.
Add this to the simmering curry & let it cook for 5 minutes.

For the chutney:
Grind the nuts, onions, coconut, jeera & pepper to a paste with a little water.
In a pan, heat oil & add the rest of the chutney indgs – fry well for a minute on medium heat.
Add the ground paste, 2tbsp at a time & fry well.
Add salt to taste (even a pinch of sugar)

Prepare the idlis as instructed on the pack & serve with the chutney & samabr on the side.

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