Idli,Sambar and chutney

This is one of south Indian breakfast menu which is yummy in taste and very healthy and fulfilling breakfast.I was in Hyderabad for 3 years and neighbour use to make Idli 3 times in a week for breakfast and my son started loving it.I thought to learn from her.Thanks to Nagini for showing me this wonderful recipe. I make it many times for Dinner also Nice hot Idli, Saambar and chutney....Yummy

Ingredients:
For Idli:

1 cup Urad daal
2 cups Idli Rawa
Salt for taste
1/2 Tsp ENO fruit salt.

For Sambar:
1 cup Toor Daal
3 tsp Tamarind (Imli) Soak into lukewarm water
2 tsp Saambar masala powder
1/2 tsp Haldi
Pinch hing
1/2 tsp mustard seeds
1 small onion chopped into thin long length
2 small tomatoes chopped into cubes
1/4 cup Bottled gourd cut into cubes
3-4 dry red chilies
6-7 curry leaves
Salt to taste
1 tsp oil

For Chutney:

1/4 cup Roasted and peeled peanuts
1/4 cup dry or fresh coconut
1 tsp Tamarind ( Imli ) soaked into lukewarm water
3-4 green chilies
1 tsp oil for tadaka
1/2 tsp mustard seeds
1/2 tsp urad daal
1-2 dry red chilies cut into 2 pieces
5-6 curry leaves
Salt to taste

Preparation:

Idli:

Soak Idli Rawa in one bowl adding 4 cups of water. Wash and soak urad daal into another bowl for about 6-7 hours. After 6-7 hours put Urad daal into grinder/ Mixer with very less water say about one inch more than urad daal and grind into smooth paste. Remove water from idli rawa and add urad daal batter into idli rawa's bowl and mix it well. Now keep the mixture for ferment say about 10 hours. Use a wide and big bowl. Now take idli plates and place a drop of oil in each idli mould and spread it over the entire mold. Take one big pot or pressure cooker and add 2 glasses of water and keep it on medium heat for boiling. Now take some batter into another bowl add 1/4 tsp of ENO and set into all molds and then steam it for 12 mins on high heat ( If you are using cooker then don't put whistle ) Remove Idli's from mold with knife and set for another batch if you need more. Have it with Saambar and chutney.

Saambar:

Cook Toor daal with double amount of water in a pressure cooker. Mash it well. Now take one big pot add some oil once it gets hot add mustard let it get crackled then add hing, haldi, red chilies followed by onions, tomatoes and bottle gourd. Let all vegetables get cooked. Now add cooked and mashed toor daal into it. Add 2 1/2 cups of water. Then add salt, sambar masala, tamarind juice. Consistency should not be too thin or thick. If you find you need some more water then you can add it. Let it get boiled nicely and then enjoy with Idli

Chutney:

Put roasted peanuts, coconut, tamarind juice, salt, chilies into mixer with 7-8 tsp of water and let it get into smooth paste. Remove into a small bowl. Now take oil in one small skillet let it get hot then add mustard let it get crackled, add urad daal, red chilies, curry leaves. Once urad daal turns into pink color remove from fire and pour it over chutney bowl and mix it well. Enjoy with Idli.

It’s a lot of work and efforts to make this recipe but really worth it. Try it and enjoy each and every piece of idli with delicious sambar and chutney.