Idli Chutney and Sambhar | Majha Kitchen | Sanjeev Kapoor Khazana

Probably one of the most healthy and popular South Indian breakfast recipe that you cannot miss trying out. Watch this video to find out how to make this recipe.

IDLI

Ingredients

1 cup parboiled rice, soaked for 2-3 hours
¼ cup rice, soaked for 2-3 hours
½ cup split skinless black gram (dhuli urad dal)
½ teaspoon fenugreek seeds
Oil for greasing
Salt to taste

Method

1. Soak black gram with fenugreek seeds for 2-3 hours.
2. Grind black gram-fenugreek seeds alongwith ½ cup water to make a smooth mixture. Transfer in a bowl.
3. Coarsely grind together drained parboiled rice and drained rice into the same grinder. Add 1 cup water and grind again. Transfer into the ground black gram mixture and mix well to get a semi-thick batter. Ferment overnight.
4. Add salt to fermented batter and mix well.
5. Boil some water in idli steamer.
6. Grease the idli moulds with some oil and pour some fermented idli batter filling ¾ of it. Place the moulds into the hot steamer, cover and steam for 10-12 minutes. Remove from heat and demould.
7. Serve hot with coconut chutney and sambhar.

COCONUT CHUTNEY

Ingredients

1 cup fresh scraped coconut
1 green chilli
Salt to taste
8-10 fresh coriander sprigs
1 tablespoon oil
½ teaspoon mustard seeds
½ teaspoon split skinless black gram
¼ teaspoon asafoetida
5-6 curry leaves
1 dried red chilli

Method

1. Coarsely grind together coconut, broken green chilli, salt, coriander sprigs and some water. Transfer in a bowl.
2. To prepare tempering, heat oil in a non-stick pan. Add mustard seeds and let it splutter. Add black gram, asafoetida, curry leaves and dried red chilli and sauté for 30 seconds.
3. Add tempering to ground coconut mixture and mix well.
4. Serve with hot steamed idlis and sambhar.

SAMBHAR

Ingredients

1½ cups split pigeon peas (toor dal), soaked for 1 hour and drained
2 tablespoons oil
½ teaspoon turmeric powder
1 teaspoon mustard seeds
½ teaspoon asafoetida
4-6 curry leaves
1 dried red chilli
2 medium drumsticks, cut into 2 inch pieces
100 grams red pumpkin, cut into ½ inch cubes
2 tablespoons sambhar powder
Salt to taste
1 tablespoon tamarind pulp

Method

1. Heat a pressure cooker. Add pigeon peas, 1 tablespoon oil and turmeric powder and mix. Add 4 cups water, cover and cook till 3-4 whistles.
2. Heat remaining oil in a non-stick pan. Add mustard seeds and let it splutter. Add asafoetida and curry leaves and sauté for 30 seconds.
3. Add broken dried red chilli and sauté for 30 seconds. Add drumstick and pumpkin and mix. Add 1 cup water, mix and cook for 8-10 minutes or till vegetables are done.
4. Lightly mash the cooked pigeon peas mixture, add to cooked vegetable mixture alongwith sambhar powder, salt and tamarind pulp, mix and cook for 5-7 minutes.
5. Serve hot with steamed idlis and coconut chutney.

Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : http://www.facebook.com/ChefSanjeevKapoor
Twitter : https://twitter.com/sanjeevkapoor

#sanjeevkapoor