Sambhar and Rawa Idli with Coconut Chutney is the first thing that comes to many people’s thought when it arrives to a perfect dish. Today, we are going to provide you instructions on serving a delicious Sambhar and Rawa Idli with Coconut Chutney.
We hope you got insight from reading it, now let’s go back to sambhar and rawa idli with coconut chutney recipe. To make sambhar and rawa idli with coconut chutney you only need 17 ingredients and 6 steps. Here is how you do it.
First of all, below are the ingridients that you should prepare to cook Sambhar and Rawa Idli with Coconut Chutney:
- Use 1/2 cup of Split pigeon peas (tuvar dal/arhar dal) soaked.
- Get 1/4 cup of Turmeric powder.
- Use 4 tablespoons of Oil.
- Take 1 lemon sized ball of Tamarind.
- Use 1/2 teaspoon of Mustard seeds.
- You need 4 of Whole dry red chillies broken.
- You need 1/2 teaspoon of Fenugreek seeds (methi dana).
- You need 1/4 teaspoon of Asafoetida.
- Provide 4 of Green chillies slit.
- Prepare 10-12 of Curry leaves.
- Prepare 2½ inch pieces 2 of Drumsticks.
- Provide 1 1/2 teaspoon of Sambhar powder.
- Provide to taste of Salt.
- Take 1/2 kg of Semolina.
- You need 250 gm of curd.
- You need 1 pinch of ENO powder.
- Take of Roasted Gram daal and black mustard seeds(rai).
After readying the ingridients, now we are ready to make our delightful Sambhar and Rawa Idli with Coconut Chutney:
- FOR SAMBHAR…. Pressure-cook the dal in two and half cups of water with turmeric powder and one teaspoon oil for three whistles. Open lid once the pressure has reduced. Mash the cooked dal lightly with a wooden spoon…..
- Soak tamarind in one-cup warm water, extract pulp and set aside. Heat the remaining oil in a thick-bottomed pan. Add mustard seeds. When they splutter add dry red chillies, fenugreek seeds and asafoetida……
- Stir and add green chillies, curry leaves and drumsticks and cook for one minute on medium heat stirring briefly.Add sambhar powder, salt and one cup water……
- Reduce heat and simmer for six to eight minutes or till drumsticks are cooked. Add tamarind pulp, boiled dal and simmer for two to three minutes…..
- FOR IDLIS….. Add curd in semolina, roasted rai, gram daal, and some curry leaves.Add ENO powder, salt and add water, if required..
- Make batter and pour them in a mould, steam in a cooker for 15 minutes and they are ready to be served…..
Recipe : Sambhar and Rawa Idli with Coconut Chutney
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