Monday, April 2, 2012


Idli Sambar





Red Gram Dal - 1cup                                                             

Small onion - 1 cup (peeled) 

Tamarind juice - 1 tbs 

Tomatoes - 2nos

Green Chillies - 2nos

Oil - 2 tsp

Coriander seeds - 2 1/2 tsp

Urad   Dal - 1 1/2 tsp

Cumin Seeds - 1/2 tsp

Channa  Dal - 2 tsp

Red Chillies - 8

Fenugreek Seeds - 1/2 tsp

Roasted Gram - 1 tbs

Coconut - 1/4 cup (Grated)

Salt  to taste

Method :

1. Heat a tsp of oil and fry the coriander seeds, urad dal, cumin seeds,  

    channa  dal, red chillies and fenugreek seeds till golden.

2. Fry one onion and 1 tomato with little oil separately.

3. Grind everything with 1/4 cup of grated fresh coconut and 

    1 tbs of roasted gram

4. Heat oil in a shallow pan and fry the small onions for a minute or two.

5. Add enough water and boil till soft

6. Cook red gram dal in pressure  cooker and mash well.

7. Soak the tamarind and extract.

8. Mix the onions, mashed dal, tamarind extract, ground paste

   with salt, slit green chillies, tomatoes.

9. Boil with enough water.

10. When the sambar is thick remove from fire.

11. Heat one tsp of oil and add mustard seeds to splutter.

12. Pour over sambar with little asafoetida powder.

13. Garnish with  coriander  leaves.

14. Serve with idli or dosai.

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