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Idli,sambar and spicy chutney
Idli,sambar and spicy chutney

Before you jump to Idli,sambar and spicy chutney recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Great Product And Can Also Be Beneficial For Your Health.

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We hope you got benefit from reading it, now let’s go back to idli,sambar and spicy chutney recipe. You can have idli,sambar and spicy chutney using 40 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Idli,sambar and spicy chutney:
  1. You need Idli
  2. Take 1 cup Dosa rice or white rice
  3. Take 1/2 cup Urad dal
  4. Get 1/4 cup cooked leftover rice
  5. Provide Salt
  6. Get Sambar
  7. Provide 1/2 cup too dal
  8. Use 2 Potatoes diced
  9. Prepare 1 onion diced
  10. Prepare 2 tomatoes diced
  11. Use 5 beans cut- 2"
  12. Use 2 Drumstick cut - 3"
  13. Provide 1 Carrot cut -2"
  14. Prepare 4 ladyfinger cut -2"
  15. Take 8-10 clove garlic finely chopped
  16. Provide 1 " ginger finely chopped
  17. Use 5-6 Greenchillies slit
  18. You need 1 tbsp Chilli powder
  19. Get 2 tbsp coriander powder
  20. You need 1/2 tsp turmeric powder
  21. Use 3 tbsp sambar powder
  22. Take Salt
  23. Prepare Tamarind - gooseberry sized
  24. Take 1 sprig Curry leaf
  25. Provide leaves Coriander
  26. Provide Temper
  27. You need 3 tbsp coconut oil
  28. Use 3/4 tsp mustard seeds
  29. Prepare 1/2 tsp urad dal
  30. Prepare 1/2 tsp methi seeds
  31. Prepare 4-5 crushed garlic with skin
  32. Get 3-4 dry red chillies
  33. Use Spicy chutney
  34. You need 1 small onion
  35. Take 4-5 dry red chillies
  36. You need 3-4 curry leaves
  37. You need 2 garlic cloves
  38. Provide Pinch tamarind
  39. Take Salt
  40. You need Coconut oil
Instructions to make Idli,sambar and spicy chutney:
  1. IDLI :Soak rice and urad dal separately for 4 hours.grind the Dal first adding sufficient water and blend to a fine paste and transfer to a large vessel in which your going to ferment the batter.Now add soaked rice and leftover rice and grind adding little water and blend to fine paste.Pour the rice batter to the Dal batter and mix thoroughly adding salt and let it ferment for 10-12 hours.
  2. Once the batter is fermented heat water in your idli steamer and let it come to boil.In the meantime grease idli moulds and pour idli batter till half and place it on the steamer and close the lid tightly and cook till done.
  3. SAMBAR: Pressure cook all veggies except ladysfinger adding sufficient water, green chillies,ginger,garlic,turmeric powder,salt and a sprig of curry leaf till 2whistles and wait till pressure releases.Squeeze out tamarind juice and pour into the cooked veggies, then put it back to flame.Add water if u want,now all the powder masalas one by one and let it come to a boil
  4. In the meantime heat another pan and pour 2tbsp oil tip in ladysfinger pieces and fry on med flame till it gets cooked,you'l know that when it starts shrinking and slightly changes color. Once done add this into the boiling gravy and tip in some coriander leaves and let boil on low flame nicely so that flavors of the fried ladysfinger gets absorbed into the curry.Now add 1tbsp oil into the same pan and temper with ingredients under 'tempering' and pour into the sambar and swicth off the flame.
  5. SPICY CHUTNEY: Add a tsp of oil and saute onions and dry red chillies till onions are translucent.let it cool down.
  6. Then add the above mixture into the dry grinder along with garlic,curryleaves, tamarind and salt and pulse few secs to get a coarse and crushed mixture without adding any water

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