RAVA IDLY SAMBAR AND COCONUT CHUTNEY

 

Prep Time : 25 mins
Cooking Time : 30 mins
Serve : 4

For idly
INGREDIENTS
Semolina- 2 cup
Yogurt- 1 cup
Eno fruit salt- 1 tbsp
Salt- to taste
Oil- 1 tbsp
Water- 1 cup
Chana dal - 1 tbsp
Urad dal  - 1 tbsp
Black mustard seeds  -  1 tsp
Curry leaves  - 10
Coriander leaves -100 gms

METHOD
Mix semolina and yogurt in a large vessel and keep for 15 minutes
. Now add salt and water as required, mix it gently and make a batter (neither too runny  nor to thick) . mix it well.
Heat oil in a pan add chana dal,urad dal black mustard seeds and curry leaves when it crackle add into the idly batter.
Now add eno fruit salt just before making idly and again mix it well.
Grease the idly plate and pour the batter in idly plate and steam for ten mins.
Enjoy  hot idly with sambar and chutney

 

For sambar
INGREDIENTS
Tuvar dal     -   1 cup
Turmeric powder   -  1/2 tsp
Red chilli powder   - 1/2 tsp
Chopped veggie
(Bringal,tomatoes,
onion,)   - 1 cup
Imli pulp  - 1 tsp
Water     -  3 cup
Salt       -  to taste
Ciba sambar powder  -   2 tbsp
For the tempering
Coconut oil    -   1 tbsp
Dry red chillies  -    2
Mustard seeds   -  1 tsp
Hing   - a pinch
Curry leaves  -   8 - 10
Urad dal  -  1 tsp

METHOD
Heat oil add the chopped veggies and saute for 5 - 6 mins.
Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water.
After one whistle simmer the gas for ten minutes.
After some time we open the cooker lid
.Now we add ciba sambar powder, red chilly powder and imli pulp and mix well..
To temper it with all spices and mix well in the sambar.
Garnish with coriander leaves and serve with idly.

For chana dal and peanuts chutney
INGREDIENTS
Fresh grated coconut  -  1 cup
Roasted Bengal gram / chana dal  -  2 tbsp
Curry leaves   -  8 - 10
Green chilly  -  4
Garlic cloves - 4 - 5
Salt  -  to taste
For tempering
Black mustard seeds  -  1/4 tsp
Curry leaves  - 10
Oil  -   1 tsp

METHOD
Dry roast the bengal gram / chana dal.
Fry the curry leaves.
In a blender add  coconut,roasted bengal gram / chana dal,green chilly,fried curry leavevs,salt and 1/2 cup of water .
Blend to make a paste.
Heat one tsp oil.
Add black mustard seeds  and curry leaves to splutter and add into the chana dal and coconut chutney.
Serve  chutney with idly and sambar