Quick Idlidosa Sambar Food

QUICK IDLI/DOSA SAMBAR

Steps:

• Add oil to cooking pan.
• Once oil is hot, Add green chillies, ginger, curry leaves, hing.
• After about 1 minute, Add tomato.
• After half-cooking tomato, add eggplants and ladysfinger.
• Add salt and keep cooking vegetables until they become soft.
• Now the cooked vegetable mix is ready.
• Mix Tamarind paste with 4 cups water and add to pressure cooker.
• Add toor dhal, cooked vegetables mix, sambar powder to pressure cooker.
• After 3 whistles, switch off pressure cooker.
• Sambar is ready.

IDLI

Steps:

• Rinse rice and dal and soak in water for about 2-3 hours.
• Grind mixture in a blender, adding enough water to make paste. Add salt and keep it aside to get sour for 12 hours.
• Take idli plates and place a drop of oil in each idli mould and spread it over the entire mould.
• Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid.
• Cook on high for about 20 minutes.
• Remove the plates from the vessel and remove the idlis.
• Pour 2 tsp of sesame oil while serving.
• Side dish - Sambar, dosai milagai powder, and coconut chutney.

SAMBAR

Steps:

• Place toor dal, turmeric, salt, asoefetida and water in a saucepan; bring to a boil, then reduce heat and simmer until dal is cooked, adding water if it evaporates, for about 30-45 minutes.
• Place tempering ingredients in a small saute pan and heat until curry leaves begin to sputter, then add to dal soup.
• Mix tamarind paste with hot water and the strain through a sieve, pressing with the back of a spoon to get all the pulp.
• Place ingredients for sambar in the pan with the soup and top up with water to cover. Bring to a boil and then reduce heat and simmer for 30 minutes, or until vegetables are tender, adjusting water amount to your liking. If drumsticks are woody, discard them before serving.

UDIPI SAMBAR

Steps:

• Cook the tuvar dal till tender then mash.
• Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad dal and let it saute till they change colour too.
• Add the red chilli and coriander seeds.
• Add a 3 sprigs of curry leaves and the grated coconut and roast.
• They should all turn light brown and aromatic.
• Cool and grind to a fine paste with a little water.
• Heat 1 tblsp oil in a pan.
• Add the mustard seed.
• When they splutter add 1/2 tsp of urad dal and the hing.
• Fry for a minute.
• Add the onions and green chillies, slit and the rest of the curry leaves.
• Add your choice of vegetables Fry till you get a nice aroma.
• Add a little water.
• Cover and cook till the veges are done.
• Extract pulp from the tamarind and add to the vegetables.
• Add salt and crumbled jaggery (you can use brown sugar i think instead) and cook till the raw smell of the tamarind disappears.
• Add the mashed dal and the ground masala.
• Mix weel and add a little water if reqd.
• Simmer for a few mins.
• Serve with dosas, idlis or rice.
• And enjoy.