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IDLY, SAMBAR AND PEANUT'S CHUTNEY

IDLY, SAMBAR AND PEANUT'S CHUTNEY

Cooking Time

Preparation Time : 500

Cook Time : 50

Total Time : 550

Ingredients

Serves 4

  • Idly-Raw rice - 1+1/2 Cup

  • Boiled rice - 1+1/2 Cup

  • Black beans daal(urad daal) - 1 Cup

  • Salt - 1 Tbsp

  • Sugar - 2 Tbsp

  • Bi carb soda - 1/2 Tsp

  • SAMBAR-Yellow daal / toor daal - 1 Cup

  • Eggplant - 1 medium size

  • Bottle gourd - 1/2 Cup diced

  • Okra - 5 no

  • Onion - 1 medium diced/pickle onion - 6 no

  • Tomato - 1 large diced

  • Tamarind paste - 2 Tsp

  • Turmeric powder - 1 Tsp

  • Sambhar powder - 1 Tbsp

  • Mustard seeds - 1 Tsp

  • Hing - 1/4 Tsp

  • Dry chilly - 4 no

  • Curry leaves - 2 stems

  • Oil - 2 Tbsp

  • 1 pinch Salt - to taste

  • PEANUT'S CHUTNEY-Roated peanuts - 1 Cup

  • Fresh curd - 1/2 Cup

  • Onion - 1 small chopped

  • Garlic - 6 cloves

  • Ginger - 1 Tsp chopped

  • Green chilly - 3 no

  • / to taste

  • Curry leaves - 3 stems

  • Mustard seeds - 1/2 Tsp

  • Oil - 1 Tbsp

  • Sugar - 1 Tsp

  • Salt - 1 Tsp

Directions

  • 01

    IDLY- Clean both rice and daal very carefully

  • 02

    Now wash it properly with running water atleast trice

  • 03

    Soak three ingredients together in a big pot for 3 hours,Make fine paste with these in small batches

  • 04

    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

  • 05

    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

  • 06

    When water starts boiling keep tray inside the pot, Reduce flame on low and steam for 15 minutes

  • 07

    Cool it down for 5 minutes and take out from tray,Keep it in hot pot

  • 08

    SAMBAR-Wash daal twice

  • 09

    Put daal and three cups water in pressure cooker

  • 10

    Add turmeric powder and cook it for 4 whristle on medium heat

  • 11

    Cool it down naturally

  • 12

    Side by side we will prepare vegetables which we'll add in cooked daal, Cut all vegetables in medium size pieces

  • 13

    Heat oil in a heavy bottom on high flame, Reduce flame on medium

  • 14

    Add hing, red chilly, curry leaves and mustard seeds in oil and crack for 1 minute

  • 15

    Now add onion pieces in oil and fry for 1 minute

  • 16

    Then add rest of vegetables and fry for another 2 minutes

  • 17

    Add turmeric powder, sambhar powder and salt in it nd fry for 2 minutes,Add tamarind paste and mix well

  • 18

    Now add this fried veggies in cooked daal and stir well

  • 19

    Add 1cup of water or according to your taste in daal and cook it for 1 whistle on medium heat, Cool it down

  • 20

    PEANUTS' CHUTNEY-Heat oil in a heavy bottom kadhai on high flame

  • 21

    Add mustard seeds, green chillies, curry leaves, ginger, garlic and onion one by one nd fry till onion starts change colour

  • 22

    Take out fried masala from oil,Leave some curry leaves and mustard seeds in kadhai

  • 23

    Put roasted peanuts in grinder pot, Grind it for few seconds

  • 24

    Now add all fried ingredients,curd,sugar and salt together

  • 25

    Make fine paste with help of little water

  • 26

    Little more water can be added to chatney to get medium thick consistency,Take out in a serving bowl

  • 27

    Now add rest of mustard seeds, curry leaves and oil in chatney

  • 28

    Serve hot idlies, spicy tangy sambhar with creamy peanut chutney

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