SOFT IDLY AND TOMATO SAMBHAR

I learnt this  from my mom.This is my hubby’s favorite sambhar.Very simple to do..

Here comes the required ingredients :-

1. Tomato – 5 nos
2. Sambhar onion – 150gms.
3. Green chilli – 3 nos
4. Mustard seeds – 1/4 tsp
5. Urad dhal – 1/2 tsp
6. Asafetida/Hing – 1/2 tsp
7. Coriander leaves – a quarter bunch chopped (must)
8. Oil – 2 tsp
9. Salt- to taste

Method to prepare:

1. Heat a tsp of oil in a pan and saute the slit green chillies for a while.
2. Boil the tomato & the green chilli with required water and let it cool.It should be well cooked( Usually My mom pressure cooks it).
3. Strain the tomato & green chilli . Let it cool down.
4. Now grind it with the remaining water to become a paste.Keep it apart.
5. Chop the onions finely.
6. Heat 1 tsp of oil in a kadai and season with mustard seeds and urad dhal.Add 1/4 tsp of  asafetida/hing.
7. Now add the chopped onions and saute till they are cooked.
8. Finally add the ground paste and add the required water, salt.(This sambhar should be watery. )
9. Then add 1/4 tsp of asafetida again and bring it to boil.
10. Sprinkle a quarter bunch of chopped coriander leaves.

NB:Please don't try this sambhar without coriander leaves.u wont get the exact flavor & taste . Also sambhar onion gives a special flavor to this sambhar.So we don't use big onions.

Tangy tomato sambhar is ready to serve hot with idlies!! This tastes divine with idlies and dosas!!!

KITCHEN CLINIC:

TOMATOES HELP TO PREVENT CANCER. IT IMPROVES THE SKIN’S ABILITY TO PROTECT AGAINST HARMFUL UV RAYS. IT IS RICH IN VITAMIN C,A and CALCIUM. . BUT USING TOO MUCH OF TOMATOES MAY ALSO LEAD TO FORMATION OF GALL STONES.

SOFT IDLY

FOR IDLY BATTER:

1. Idly rice/Boiled rice /Puzhunghal arisi– 4 cups
2. Urad dhal –3/4 -  1 cup (depends on the quality of dal)
3. Fenugreek seeds – 1/2 tsp
4. Poha/Aval – 1 hand ( optional)
5. Crystal Salt/Kallu uppu – 1 handful (to taste)  

Method in wet grinder:

1. Wash and soak both the rice & urad dhal separately.
2. Soak rice for 2 hrs and urad dhal (white round ones)for half-an-hour .
3. Take fenugreek seeds in a separate bowl and soak it for 2 hrs.
4. Grind urad dhal with fenugreek seeds first by adding enough water in between (We use the soaked water itself so that the batter will be soft).
5. Grind till it comes out like a ball(should be a paste) (It takes nearly 20-25 mins in table-top wet grinder).
6. Now remove .Keep it in a big vessel.
7. Add the rice & crystal salt with required soaked water.
8. Add water in the middle (If necessary).It should become a smooth paste (May take 30 mins in table-top)
9. Now remove the rice and put it in the same vessel.
10. Mix it  thoroughly with  ur hand.(This helps for fermentation)
11. Let the batter ferments overnight or at least for 12 hrs.
12. The next morning , don’t mix the batter again. Even if it is over flown,take the extra batter in a separate vessel.
13. Use a ladle and start taking from one side and pour it into the idly mould.
14. Even the next day,take the batter from the same side.IDLY remains very soft.
15. Steam it in the idly pot for 10-15mins and serve hot with sambhar!!

NOTE: Poha/Aval is optional.U can use based on the quality of rice & urad dhal.

Here is the picture of batter for u:-

Follow this method and enjoy eating soft idlies:)

TIPS FOR CRISPY DOSA (Like in restaurants):

Dry roast 1 cup of Sago/Sabudana/Javvarisi and powder it. Add just 2 tsp into the batter ,mix well and make ur dosa.It will be very crispy:)This is the secret of restaurant dosa;)

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