Day 2 of Week 2, and I serve you a wonderful Desi Delight. Sambhar Idli. Idli is good for people from any age, being a steamed dish, it is safe to be given to kids as well as old aged people. Now this recipe calls for two recipes , preparation of Sambhar and the Idli batter. I will post the Sambhar preparation today, assuming that our fridges have the Idli batter in it. On the other hand, I have planned a separate post for Idli batter, as it is one of the most important Kitchen Basics. You can check my version of Sambhar Podi here
Ingredients
Idli Batter - 4 cups ( makes 12 Idlis)
Sambhar Podi - 3 tbsp
Onion - 1 big ( Sliced into thin slices )
Tamarind pulp - 1/2 cup
Coriander - 1/2 cup
Toor Dal - 1 cup ( Boiled and Mashed )
Mustard seeds and oil for tempering
Salt to taste
Method
Make the Idlis before hand and let them cool a bit
In a wok add a little oil
When the oil is hot add the mustard seeds and let them sputter
Add the chopped onions and curry leaves and saute for 2 mins
To this add the tamarind pulp and let it boil for some time
Follow it with the boiled and mashed Toor Dal.
Adding coriander leaves while steaming the Toor Dal enhances the flavor of the final dish
Add the chopped coriander to this mixture and it should boil really well
The raw smell and taste of tamarind should be gone
Towards the end add the Sambhar Podi
Remove the Sambhar from fire two minutes after adding the Podi, else the flavor will just vanish
I make this sambhar Podi only when required and in very less quantity
Freshly made Podi always tastes heavenly
Now the Sambhar Idli part of it.
Place 2 Idlis in a deep bowl
Pour the sambhar over the Idli
Garnish with fresh coriander leaves
Serve with a spoon and watch the bowl being polished off the sambhar and idlis
Sambhar idli is being served at The Pumpkin Farm of Pradnya who is hosting this month s Kid Delight event . The theme is Warm foods to beat the Rain and at Blogging Marathon #19
