Monday, September 14, 2009

Idli Sambar


toor daal - 1/3 cup
Onion - 1 medium, cut in inch cubes
Potato - 1 medium, cut into inch cubes
Tomato - 1 medium, cut into inch cubes
Turmeric - a pinch
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Asafoetida - a pinch
Curry leaves - 6-8
Coriander - 5-6 strands
Salt - 2 tbsp
Sambhar powder - 1 tbsp
Vangibath powder - 2 tbsp

1. Wash the toor daal and cook in the cooker along with the tomato, onion and potato. Add turmeric and enough water to soak the items.
2. Once the daal along with the vegetables is cooked, take out from cooker and mix the contents, and add the sambar powder, vangibath powder and salt
3. Heat on the medium-low flame for about 5 min so that all the ingredients blend well
4. For the seasoning, heat the oil and add the mustard seeds and wait for them to crackle
5. Once the mustard seeds crackle, add asafoetida, curry leaves and fry for about 10 sec. Add the seasoning to the sambhar and garnish with coriander.

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