Instant Sambar

Sambar is one of the staple food for South Indians. Hot steamed idlies or shallow fried dosa, sambar goes very well and a best accompaniment, sure a killer breakfast combo. When i came across this quick sambar from Padhuskitchen by Padhu, i know someday would come, to try this lovely recipe. And today tonight it is. I couldn't believe how quickly i prepared the sambar and dished out. Thanks to Padhu for sharing such a speedy recipe. Here it goes,

Ingredients:

1/3 cup Split Moong dal

1/2 medium Yellow onion (chopped)

1 Roma Tomato (chopped)

2 Green Chillies (slit)

4 Garlic pods

1 small Tamarind ball

1/4tsp Turmeric powder

1 1/2 cup + 1/4 cup  + 1 1/2 cup Water

 For Tempering:

1/2tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

1 pinch Asafoetida

2 Dry red Chilli (broken)

4-5 Curry Leaves

1tbsp Cilantro (chopped)

2tsp Oil

Salt

How to:

• Soak the tamarind in 1/4 cup water and extract the juice.
• Pressure cook moong dal along with onion, tomato, green chilli and turmeric powder for 3 whistles.

• Open the cooker, mash the dal well, pour the tamarind extract along with 1 1/2 cup water and bring it to a boil. (It has to be watery.)

• Add salt and the tempering. Finally garnish with cilantro.

• Serve hot with idli or dosa. Dip it, Dunk it or Drown it.

Tempering:

• Heat oil in a small skillet, add dry red chilli, mustard seeds, when it splutters, add cumin seeds, then urad dal, followed by asafoetida and curry leaves.
• Saute for 30 secs and pour the mixture into the sambar.

Sending this dish to the event Bookmarked recipes hosted by Aipi.

Rava Idli

Ingredients:

2 cups Rava (Sooji)

1/2 Red onion (finely chopped)

2 green chilli (finely chopped)

1 tsp minced Ginger

4-5 Curry leaves (chopped)

4 sprigs Cilantro (chopped)

1 cup Yogurt (plain)

1tsp Baking soda

1tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

1tsp Chana dal (not shown in pic)

1 pinch Asafoetida (not shown in pic)

2 broken dry red chilli (not shown in pic)

Pam Cooking spray

1tbsp Oil

1 1/2 cups Water

Salt

How to:

• In a bowl, mix rava and baking soda and keep aside.

• Heat oil in a skillet, add dry red chilli, mustard seeds, when it splutters, add cumin seeds, asafoetida, chana dal and urad dal.

• Now add the rava mixture into the skillet, and cook for 2-3 mins, stirring continuously. (Careful not to brown'em.)

• Transfer it to a a plate and let it cool.

• Meanwhile mix yogurt, cilantro, salt, curry leaves, green chilli and ginger in a bowl.

• Mix the yogurt mixture to the rava along with water and make it a thick pouring consistency.

• Heat oil in a pan, add onions, saute until tender and mix it to the batter.

• Grease the idli plates with cooking spray and pour the batter.

• Heat the idli pan/cooker with water, place the idli plates, close the lid and steam'em for 10-12 mins.

• Insert a clean knife or a tooth pick to check if the idlies are cooked well.
• Now transfer the idlies onto a plate. (Cover the hot idlies partially, so that the steam escapes.)

Serve hot with sambar or coconut chutney.