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We hope you got benefit from reading it, now let’s go back to idli, chutney & sambar recipe. To cook idli, chutney & sambar you need 32 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Idli, Chutney & Sambar:
- Use For Idli:
- Prepare 1 1/2 cup urad dal
- Provide 2 1/2 cup idli rava
- Take For chutney:
- Provide 2 onions
- Take 3 tomatoes
- Get 7-8 curry leaves
- Prepare 2-3 green chillies
- You need 2 tbsp peanuts
- Provide 1 tsp kashmiri chilli powder
- Get to taste Salt
- Get 1 tbsp oil
- Get For tempering:
- Provide 1 tsp rai
- Prepare 5-6 curry leaves
- Get 1 whole red chilli
- Provide 2 tbsp oil
- Take For sambhar:
- Provide 2 cups tur dal
- Use 2-3 tomatoes
- Get 1 onion
- You need leaves Few curry
- Prepare 2-3 green chillies
- Take 2 tbsp tamarind pulp
- Provide 2 tbsp jaggery
- Take to taste Salt
- You need Red chilli powder as per taste
- Prepare 1 tsp haldi powder
- Provide Pinch hing
- Get 1 1/2 tsp sambar powder
- Use Water as required
- Get Oil
Instructions to make Idli, Chutney & Sambar:
- For Idlis: Wash and soak idli rava and urad dal separately for 4-5 hrs.
- Drain the water completely and grind both together adding very little water and make a smooth batter.Sqeeze the rava nicely before grinding as it soaks lot of water. Beat the batter nicely with a spoon for 7-8 mins. Cover and keep it overnight to ferment. Do not fill the bowl completely with batter as it will double in quantity after fermentation.
- Morning take a batter in a bowl and add salt to taste and add 1-2 spoons of water if required. Grease and idli stand and pour the batter in it and steam for 10-12 mins. Check with a knife, if if comes out clean means it's done.
- For chutney: Take a kadai and add 1 tbsp oil and add onions, green chillies, curry leaves,peanuts and saute till colour changes slightly. Add Kashmiri chilli powder and chopped tomatoes and salt and mix well.Cover and cook on low flame till tomatoes are soft.Let it cool completely and grind it to a smooth paste.
- For tempering:Take oil in a pan and as it becomes hot add rai, curry leaves and whole red chilli broken into half.Add this to the chutney.
- For sambhar:Wash and soak the dal atleast for 1 hour.Pressure cook it by adding water and pinch of haldi.In a kadai add 2tbsp oil and add rai, curry leaves, hing,and slit green chillies. Add sliced onions and saute for 5 mins.Add finely chopped tomatoes, haldi powder, red chilli powder, sambar powder, tamarind pulp, jaggery and 1 cup water and let it boil till tomatoes are soft and mushy.Mash it nicely and add boiled dal and 1 1/2 cup water and let it boil for 10 mins.
- Adjust the consistency as per ur requirement. Serve hot with idli and chutney.
Poondu Chutney recipe with step by step pictures. This is a perfect chutney for all garlic lovers. It goes real well with idli and dosa. I peel the garlic and small onions / Indian shallots at night itself and store. Poondu Chutney/Garlic Chutney is yet, another easy, quick and delectable chutney that can be made in jiffy, yet taste awesome.
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