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For idli :
Idli rice 2 cups
Rice raw 1/2 cups
Split black gram skinless (dhuli urad dal) 1 cup
Fenugreek seeds (methi dana) 1 teaspoon
Salt to taste
1 cup - tur dal (pigeon pea) washed and soaked
3 cups - mixed vegetables of 1-inch size each (carrots, French beans, drumsticks, potatoes)
salt to taste
1-1.5 inch - ball of black tamarind, seedless, soaked in 1 cup hot water
1/2 tsp - haldi/turmeric powder
1 tsp - Red Chilli powder
4 tbsp - sambar masala
1/2 tsp - hing/asafoetida
1 - chopped ripe Tomato
1/2 tsp - Mustard Seeds
1 sprig - Curry leaves
1/2 tsp - jeera/cumin seeds
2-3 - dry Red Chillies
1 tsp - coriander/dhaniya powder
2-3 tbsp - ghee/oil
For Peanut chutney:
1/2 cup - roasted Peanuts
1/2 cup - desiccated Coconut
1 - small Onion
1/4 tsp - peppercorns
1/4 tsp - jeera/cumin
1 small - Red Chilli
2 sprigs - Curry leaves
2 tbsp - cooking oil
How to do?
Wash rice twice or thrice.
Clean and soak in fresh water for at least two to three hours. Wash and soak the dal also for a similar time.
Add the methi seeds to the soaking dal.
Drain and grind the rice to a slightly coarse texture and dropping consistency. Drain and grind the dal, sprinkling water as required to a smooth and spongy batter. Mix both the batters with salt with hand, thoroughly in a whipping motion.
Keep the batter in a large vessel, close tightly and rest the batter in a warm place for at least 24 hours. Mix the batter well and pour into lightly oiled idly trays and steam for about ten minutes.
Remove from the steamer, sprinkle water on the idli and remove from the moulds.
Keep it covered in a moist cloth till serving time.
Boil the dal, mixed vegetables, and tomatoes after adding salt in a pressure cooker with just enough water to cover them.
Cook up to 1 whistle on high flame.
Open the cooker and reduce the flame to simmer.
Add half spoon (each) of the turmeric, red-chilli powder, asafoetida, and sambar powder.
Strain the tamarind pulp into this mixture. Allow it to simmer.
In a pan, heat the oil and add mustard seeds.
When they splutter, reduce the flame and add the curry leaves, cumin, and red chillies.
Add the remaining half of all the powders and coriander powder.
Keep stirring, and add a little water to prevent burning at the base. Fry for 15 seconds.
Add this to the simmering curry and let it cook for 5 minutes.
For peanut chutney:
Grind the nuts, onions, coconut, cumin, and pepper to a paste with some water.
In a pan, heat oil and add the rest of the chutney ingredients; fry well for a minute on medium heat.
Add the ground paste, 2 tablespoons at a time, and fry well.
Add salt to taste (even a pinch of sugar).