IDLY, SAMBAR AND PEANUT'S CHUTNEY

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