|
|
INGREDIENTS
for Idli :
- 2 cups parboiled rice
- 1 cup black gram lentil [Urad dhal
in Indian dialect]
-
1 tsp salt
-
butter or oil, for greasing cupcake pan
INGREDIENTS for Coconut Chutney
:
- 2 cups grated coconut
- 6 shallots
-
1 inch fresh ginger
-
4 fresh green Serrano chilies [Substitute:
Jalapeno chilies]
- 1 tsp tamarind paste
mixed with ˝ cup water
- 1 tsp
mustard seeds
- 5-6 curry leaves
[optional]
- 1 tbsp ghee [clarified
butter] or vegetable oil
-
salt
INGREDIENTS for Sambar
:
- 1˝
cups yellow lentil [Toor dhal in Indian dialect]
- 2 cups or more water
-
4 cups vegetables - 1 cup each potato, carrot, tomato, ladies finger [okra], brinjal
[Japanese eggplant] or any of your favorite vegetables, cubed or cut into
bite-sized pieces
-
1 large onion, finely chopped
-
1 tsp turmeric powder
-
5 fresh green Serrano chilies [Substitute:
Jalapeno chilies]
- 1 tsp tamarind paste
mixed with ˝ cup water
- 1 tsp
mustard seeds
- 4 dried red chilies, broken
-
1 tsp fenugreek [Halba in Indian dialect] [Substitute:
celery powder]
- 1 tsp asafoetida [Hing in
Indian dialect] [Substitute: garlic or onion powder]
- 2
sprigs curry leaves [optional]
-
3-4 tbsp ghee [clarified butter] or vegetable oil
- salt
-
1˝
tsp coriander seeds
-
1 tsp fenugreek [Halba
in Indian dialect]
[Substitute: celery powder]
-
1 tsp asafoetida [Hing
in Indian dialect]
[Substitute: garlic or onion powder]
-
1 tbsp white split gram lentil [Urad dhal in Indian
dialect]
-
10-12 dried red chilies, soaked in boiling hot water to soften, or 2-3 tbsp
chili paste
[Items to be ground/blended
in red]
Cook's Note : Idli with coconut chutney and sambar [also spelt
sambhar] is usually served as a hearty Indian breakfast. It also makes an ideal 'anytime' vegetarian meal.
|
|
|
| |
 |
| |
|
| |
|
|
| |
To Prepare Idli :
- Soak the parboiled rice and black gram lentil
separately in water for 4-5 hours
-
Grind the lentil to a very fine batter - it should
be light and fluffy
-
Grind the rice into a grainy batter - like the
consistency of a semolina batter
- Mix
the rice and lentil batters together
- Add
the salt and set aside to ferment for at least 12 hours - best overnight
-
Lightly grease the cupcake pan with ghee, butter or vegetable oil
-
Stir the batter well just before filling the moulds of the cupcake pan
-
Set the pan in a steamer, steam for about 15-20 mins till fluffy
-
Serve freshly steamed idli with coconut chutney and sambar or your
favorite curry!
To
Prepare Coconut Chutney :
- Grind or blend together grated coconut,
shallots, ginger, green chilies, salt to taste and tamarind water
-
In a saucepan, heat ghee or vegetable oil
-
Add curry leaves [optional] and mustard seeds, fry till mustard
seeds start to pop, taking caution as hot oil may splatter
-
Add to the blended coconut chutney
-
Coconut chutney is usually served at room temperature. Keep
chilled if not serving immediately
To
Prepare Sambar :
- In a pot cook lentils in water till al dente
-
Add onion, vegetables and salt to taste
-
Heat 1-2 tbsp ghee or veg oil, sauté coriander seeds, fenugreek,
asafoetida, white gram lentil and dried red chilies or
chili paste
until quite toasted - do not burn!
-
Grind or blend the toasted ingredients into a fine paste
- Add paste and turmeric powder to the pot and simmer the
vegetables for 15 mins
- Meanwhile heat 1-2 tbsp
ghee or veg oil, sauté mustard seeds, broken dried red chilies, fenugreek,
asafoetida and curry leaves briefly for a min or 2, taking caution as hot oil may splatter
-
Immediately add to the pot of vegetables
-
Add tamarind water a little at a time, tasting for desired sourness
-
Turn off heat when vegetables are cooked
-
Serve sambar hot with freshly steamed idli and coconut chutney,
preferably in a thali - [a round stainless steel tray, usually with
several cupcake-like divisions, used in Indian cuisine for serving a meal]
|
|
| |
|
|
| |
|
|
|
.gif)
