Mindful Seasoning....: Idli Sambar

Idli :

Sambar:

Toor Daal - 1/4 Katori(small bowl)
Veggies - Eggplant, Cucumber, Tomato, Onion, Bottle Gourd(without seeds), Beans, Carrots, Okra, Tindora/Tendla- each chopped veggie about 2 Tblsps
Samabar Masala - Everest /MDH/Madras Curry powder/Priya
Red chilli Powder- 2-3 tsps
Salt - per taste
Tamarind - 6-7 pieces
Ghee- 2 tsps
Mustard seeds- a pinch
Asafoetida- a pinch
Turmeric- a pinch
Curry leaves
Lemon juice- if required
Sugar- 1 tsp
Coriander leaves - 2 tsps

Idli batter :

Soak Urad Daal in water overnight
Grind it into a smooth paste in a blender adding water
Soak Idli Rava (double the quantity of Urad daal) in cold water for 4-5 minutes.
Remove the water at the top of the Rava.
Add the soaked rava to the Urad daal batter.
Add about 1/4 -1/2 cup of boiling hot water and mix everything well.
Cover and let the batter ferment for about 24 hours.
Add salt and mix the batter vigorously.
This batter can be stored in refrigerator for about a week.

Idli :

Apply a few drops of oil to the Idli stand.
Pour Idli batter in the Idli Stand
Steam for about 10-15 minutes in Idli cooker.
Done :)
If you do not have an Idli Cooker, steam the Idli batter in flat steel bowls, in a normal Pressure cooker without the Whistle. Remember we are steaming the Idlis and not Pressure cooking them !

Sambar:

Pressure cook the toor daal and veggies along with tamarind, sambar masala, a pinch of turmeric powder.
In a pan, heat some ghee.
Once hot, add mustard seeds. As they splutter, add asafoetida, turmeric powder, curry leaves, pressure cooked veggies and toor daal.
Now add Red chilli powder, salt, sugar .
Mix well. Add a little water if the sambar appears too thick. Remember sambar has to be watery with lots of veggies !
Check taste and add Sambar Masala, Red chilli powder, Salt if required.
Finally if the Smabar isnt sour enough, add a little lime juice.
Garnish with Coriander leaves .
Serve hot with Idli / Dosa or Rice :)

Mindful Seasoning....