Step-by-Step Guide to Prepare Quick Idli,sambar and spicy chutney

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We hope you got benefit from reading it, now let's go back to idli,sambar and spicy chutney recipe. You can have idli,sambar and spicy chutney using 40 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Idli,sambar and spicy chutney:

1. Provide of Idli.
2. You need 1 cup of Dosa rice or white rice.
3. Use 1/2 cup of Urad dal.
4. Prepare 1/4 cup of cooked leftover rice.
5. Prepare of Salt.
6. Take of Sambar.
7. You need 1/2 cup of too dal.
8. Provide 2 of Potatoes diced.
9. Prepare 1 of onion diced.
10. You need 2 of tomatoes diced.
11. Get 5 of beans cut- 2".
12. You need 2 of Drumstick cut - 3".
13. Prepare 1 of Carrot cut -2".
14. Provide 4 of ladyfinger cut -2".
15. Get 8-10 clove of garlic finely chopped.
16. Provide 1 of " ginger finely chopped.
17. Prepare 5-6 of Greenchillies slit.
18. Take 1 tbsp of Chilli powder.
19. Prepare 2 tbsp of coriander powder.
20. Use 1/2 tsp of turmeric powder.
21. Prepare 3 tbsp of sambar powder.
22. Use of Salt.
23. You need of Tamarind - gooseberry sized.
24. You need 1 sprig of Curry leaf.
25. Get leaves of Coriander.
26. Get of Temper.
27. Get 3 tbsp of coconut oil.
28. You need 3/4 tsp of mustard seeds.
29. Provide 1/2 tsp of urad dal.
30. Get 1/2 tsp of methi seeds.
31. You need 4-5 of crushed garlic with skin.
32. Use 3-4 of dry red chillies.
33. Get of Spicy chutney.
34. Take 1 of small onion.
35. Take 4-5 of dry red chillies.
36. Use 3-4 of curry leaves.
37. You need 2 of garlic cloves.
38. Provide Pinch of tamarind.
39. Take of Salt.
40. Get of Coconut oil.

Instructions to make Idli,sambar and spicy chutney:

1. IDLI :Soak rice and urad dal separately for 4 hours.grind the Dal first adding sufficient water and blend to a fine paste and transfer to a large vessel in which your going to ferment the batter.Now add soaked rice and leftover rice and grind adding little water and blend to fine paste.Pour the rice batter to the Dal batter and mix thoroughly adding salt and let it ferment for 10-12 hours..
2. Once the batter is fermented heat water in your idli steamer and let it come to boil.In the meantime grease idli moulds and pour idli batter till half and place it on the steamer and close the lid tightly and cook till done..
3. SAMBAR: Pressure cook all veggies except ladysfinger adding sufficient water, green chillies,ginger,garlic,turmeric powder,salt and a sprig of curry leaf till 2whistles and wait till pressure releases.Squeeze out tamarind juice and pour into the cooked veggies, then put it back to flame.Add water if u want,now all the powder masalas one by one and let it come to a boil.
4. In the meantime heat another pan and pour 2tbsp oil tip in ladysfinger pieces and fry on med flame till it gets cooked,you'l know that when it starts shrinking and slightly changes color. Once done add this into the boiling gravy and tip in some coriander leaves and let boil on low flame nicely so that flavors of the fried ladysfinger gets absorbed into the curry.Now add 1tbsp oil into the same pan and temper with ingredients under 'tempering' and pour into the sambar and swicth off the flame..
5. SPICY CHUTNEY: Add a tsp of oil and saute onions and dry red chillies till onions are translucent.let it cool down..
6. Then add the above mixture into the dry grinder along with garlic,curryleaves, tamarind and salt and pulse few secs to get a coarse and crushed mixture without adding any water.

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