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29 November, 2015

IDLY – SAMBAR – CHUTNEY

Posted in : BREAKFAST RECIPES on by : Divya Suresh

Idly, sambar & chutney is the very basic , regular & traditional breakfast in south Indian households. In south India anybody who is little familiar with cooking will know how to make Idly, if the proportions and grinding consistency is perfect , then you can’t miss the perfect preparation. Idly is made by steaming a batter consisting of fermented black lentils (de-husked) and rice. As idly is a soft, steamed food any age group people can eat.

 

 

 

        Ingredients:

  • Rice (sona masoori) or rice rava (Idly rava, readily available) – 1 cup
  • Black gram lentil/Urad dal – 1/2 cup
  • salt

 

        PROCEDURE:

  • Wash and soak black gram lentils for 2 hours in enough water
  • If you are using rice, then wash and soak rice for 5 to 6 hours
  • Grind black lentils into a fine paste and rice coarsely….. separately, take out from the mixie jar and combine both really well adding salt

 

  • If you are using Rice rava ( Idly rava) , soak it for half an hour with very minimum water
  • Grind black gram lentils to a fine paste
  • Then add rice rava to mixie jar and grind for a minute along with urad paste adding salt
  • Keep it covered for fermenting for 8 to 10 hours.
  • The batter consistency should be thick
  • After it gets fermented , pour it into the wet ( wet idly plates under running water) idly plates and steam it for 10 to 12 minutes
  • Wait for 5 more minutes and then take out idly’s
  • Serve with chutney and sambar

 

         For making Sambar:

         Ingredients:

  • Ghee – 1/2 tbsp
  • Onion – 2 big
  • Tomato – 2 big
  • Tamarind water (thick) – 1/2 tbsp
  • Jaggery/sugar – 1 tsp
  • Salt to taste

        To fry :

  • coriander seeds – 2 to 2&1/2 tbsp
  • Fenugreek seeds – 1/2 tsp
  • Cumin seeds – 1/4 tsp
  • Black pepper corns – 8 to 10 nos.,
  • Red chilli – 6 nos.,
  • grated fresh coconut – 4 or 5 tbsp
  • Turmeric powder – 1/4 tsp

 

         For tempering:

  • Ghee – 1/2 tbsp
  • Mustard seeds – 1/2 tsp
  • Asafoetida – 1/4 tsp
  • Curry leaves – few

 

         PROCEDURE:

  • Chop onions  and one tomato
  • Grind the other tomato
  • Dry fry all the ingredients under the heading ” to fry ”
  • Heat 1/2 tbsp ghee add chopped onion and fry till translucent
  • To this add ground tomato, chopped tomato and ground masala and mix well
  • add water to get needed consistency
  • Bring it to boil, add tamarind water and jaggery/ sugar and salt
  • Prepare tempering and pour on the sambar
  • Serve with idly , Dosa

Idly sambarIdly sambar

 

                  Search in my blog for chutney recipe

                   Search in my blog for Wada recipe