IDLY- Clean both rice and daal very carefully
Now wash it properly with running water atleast trice
Soak three ingredients together in a big pot for 3 hours,Make fine paste with these in small batches
Take a large pot (3 liter) Put this paste in it and keep in warm place for 6-8 hours in summer and 10-12 hours in winter season, For fast fermentation add salt, sugar and soda bi carbonate in paste nd keep in warm place
Boil 1 glass water in idly stand / pressure cooker, Put little oil in each dice of idly plate, Now put 1 tbsp mixture in every empty place and keep aside
When water starts boiling keep tray inside the pot, Reduce flame on low and steam for 15 minutes
Cool it down for 5 minutes and take out from tray,Keep it in hot pot
SAMBAR-Wash daal twice
Put daal and three cups water in pressure cooker
Add turmeric powder and cook it for 4 whristle on medium heat
Cool it down naturally
Side by side we will prepare vegetables which we'll add in cooked daal, Cut all vegetables in medium size pieces
Heat oil in a heavy bottom on high flame, Reduce flame on medium
Add hing, red chilly, curry leaves and mustard seeds in oil and crack for 1 minute
Now add onion pieces in oil and fry for 1 minute
Then add rest of vegetables and fry for another 2 minutes
Add turmeric powder, sambhar powder and salt in it nd fry for 2 minutes,Add tamarind paste and mix well
Now add this fried veggies in cooked daal and stir well
Add 1cup of water or according to your taste in daal and cook it for 1 whistle on medium heat, Cool it down
PEANUTS' CHUTNEY-Heat oil in a heavy bottom kadhai on high flame
Add mustard seeds, green chillies, curry leaves, ginger, garlic and onion one by one nd fry till onion starts change colour
Take out fried masala from oil,Leave some curry leaves and mustard seeds in kadhai
Put roasted peanuts in grinder pot, Grind it for few seconds
Now add all fried ingredients,curd,sugar and salt together
Make fine paste with help of little water
Little more water can be added to chatney to get medium thick consistency,Take out in a serving bowl
Now add rest of mustard seeds, curry leaves and oil in chatney
Serve hot idlies, spicy tangy sambhar with creamy peanut chutney
