Arachivitta Sambhar and Idli

Arachivitta Sambhar and Idli

I am being a bit too lazy nowdays in coming up with new new recipes and updating on blog. Too busy these days that sometimes end of the day I feel like i will do tomorrow.. sigh..it goes on like that then finally i think its not fair when many can do it i tooc an :D.... i am crazy about this tamilian sambar. they have this unique taste i always thought how to make it when one of my tamilian friend said to me how to make it..its easy and believe me you will keep slurping again and again once you have tasted it :)...idli is the best combination i could think of and luckily i had the batter ready with me.As the anme says, this sambar comprises of spices thats grounded which makes this special and finger licking taste.


SAMBHAR


Ingredients:
Toor Dal - 1 cup
Moong Dal - 1/4 cup
Shallots - 15-18 nos
Tamarind - lime size soaked in warm water
Tomato - 1 med (1/2+1/2)
Turmeric Powder - 1/4 tsp
Salt


Pressure the dal with salt and turmeric for about 4-5 whistles and once cooled down mash them and keep aside.


To grind:
Coriander seeds - 1 tsp
Channa dal - 1 tsp
Raw Rice - 1 tsp
Jeera/Cumin - 1/2 tsp
Fenugrrek seeds - 1/4 tsp
Dry red Chilli - 3 nos
Grated coconut - 1 tbsp


Grind the above ingredients with 3-4 shallots and half of tomato to a paste.


For Tadka:
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Dry red chilli - 4 nos
Curry leaves - 2 strings
oil


In a pan, heat oil and add mustard and urad dal..once spluttered add in rest of the ingredients. Then add in the remaning shallots and saute till shallots are semicooked and then add in the half of chopped tomato and grinded paste and saute till raw smell of the masala goes. Once sauted well add in the dal and mix. Cook for about 2-3 minutes and add in the tamarind water. add an extra 1 cup water and cook for about 2 minutes. garnish with coriander leaves and serve hot with idli.

IDLI
Raw rice - 2 cups
Urad dal - 3/4 cup
Salt


Soak rice and urad dal overnight and wash properly and then grind them to a paste. The batter should be thick enough to cover a spoon once dipped and taken out. Keep in a warm place for fermenting. I usually keep for overnight till the batter turns slightly sour. Once fermented, add salt and mix. Then pour batter (about approx of 3 tbsp) into idli platter (rub oil into the platter before pouring the batter)and steam cook in pressure cooker for about 15-20 mins. cool, and with knife or spoon carefully remove the idli from side.

Cheers,
Neetz ;)