FOR IDLI:-Take a bowl and add suji into it. Now add curd into it and mix it very well. Now add salt , and water if required. And leave it atleast for 20 min to ferment.
After 20 minutes grease the mould with oil. Now add Eno into the batter and mix it. Your batter is ready now put it into the moulds. Now steame it in the microwave for 3 minutes at 250?. After 3 minutes put it out from the oven and check it with the help of tooth pick if it is clear ur idli is ready if it is not steam it for 2 min more.
Your idli is ready
FOR SAMBHAR:-Make Tamarind Juice soak 1/2 tablespoon tamarind in 3-tablespoons of hot water for 10-15 minutes, mash it with a spoon and strain it using a sieve. Add chana dal, turmeric powder and 1 cup water in 3-4 liters capacity steel or aluminum pressure cooker.
Add mixed vegetables in a small container, place it inside the pressure cooker and close the cooker lid. Pressure cook over medium flame for 3-4 whistles. For this recipe we used 1/4 cup potato, 1/4 cup brinjal, 1/4 cup carrot and 1/4 cup French beans as mixed vegetables.Turn off the flame and allow it to stand until pressure comes down naturally.
Open the lid, remove the container of vegetables and mash the dal using spatula or immersion blender.Heat 1-tablespoon oil in a pan or kadai over medium flame. Add mustard seeds. When they start to splutter, add curry leaves, dry red chilies, asafoetida, and saut?for 10-15 seconds.Add chopped onion.Saut? until onion turns transparent.
Add tamarind juice and cook for 2-3 minutes.Add chopped tomatoes.Saut? until tomatoes turn soft. Add Sambar Powder.Stir and cook for a minute.Add cooked and mashed dal, boiled vegetables, 1? cups water and salt.Mix well and boil until it turns frothy; it will take around 5-7 minutes.Turn off the flame.
Transferspicy Sambar into a servingbowl and garnish with finelychopped coriander leaves.
