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Sambhar and Rawa Idli with Coconut Chutney
Sambhar and Rawa Idli with Coconut Chutney

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The ingredients needed to make Sambhar and Rawa Idli with Coconut Chutney:
  1. Provide 1/2 cup Split pigeon peas (tuvar dal/arhar dal) soaked
  2. Get 1/4 cup Turmeric powder
  3. Take 4 tablespoons Oil
  4. Take 1 lemon sized ball Tamarind
  5. You need 1/2 teaspoon Mustard seeds
  6. Provide 4 Whole dry red chillies broken
  7. Provide 1/2 teaspoon Fenugreek seeds (methi dana)
  8. You need 1/4 teaspoon Asafoetida
  9. Prepare 4 Green chillies slit
  10. You need 10-12 Curry leaves
  11. You need 2½ inch pieces 2 Drumsticks
  12. Get 1 1/2 teaspoon Sambhar powder
  13. Prepare to taste Salt
  14. You need 1/2 kg Semolina
  15. Prepare 250 gm curd
  16. Provide 1 pinch ENO powder
  17. You need Roasted Gram daal and black mustard seeds(rai)
Instructions to make Sambhar and Rawa Idli with Coconut Chutney:
  1. 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….
  2. 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…..
  3. 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…..
  4. 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….
  5. FOR IDLIS….. Add curd in semolina, roasted rai, gram daal, and some curry leaves.Add ENO powder, salt and add water, if required.
  6. Make batter and pour them in a mould, steam in a cooker for 15 minutes and they are ready to be served….

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