I ain't good at drawing but I can say with confidence that I can cook quite well and make everyone happy, with a good meal. Cooking is an art and with passion & Love for it we can create so many wonderful dishes....Loving it everytime...

Tuesday, April 29, 2008

Idli Sambar

This sambar is one of my favorites, my mother-in-law makes. She normally would make it for idli, dosa or vada. It is a sambar made without the sambar powder and easy to remember and make too.


Toor Dhal - 1cup
Moong Dhal - half cup
Tomato - 1
Garlic (if preferred)
Green chillies - 1

For sauting:-

Mustard Seeds
Urud dhal
Curry Leaves
Onion & Tomato - thinly sliced / chopped fine
Turmeric Powder
Chilli Powder
Coriander Powder
Coriander Seeds
Coriander Leaves for garnishing

Take Toor dhal and Moong dhal and pressure cook until tender and easy to be smashed. Along with the dhal add one tomato, 1 green chillies, asafoetida and garlic (if required).
In a kadai pour a little oil and add mustard seeds,urud dhal, jeera, a pinch of fenugreek seeds, curry leaves, cut onions & tomatoes, turmeric powder and asafoetida (very little as we have already added some in the dhal). Once the onion & tomato is cooked add chilli powder and coriander powder(proportion should be [1:3]).Once the dhal is cooked smash it as much as possible and then add the sauted onions add the salt and bring it to a boil.
Powder a handful of coriander seeds finely and add it to the sambar just before removing it from the stove and garnish with chopped coriander leaves....
Can also add a little ghee in the end to make it taste rich. You can even try sambar idli with it.

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