Idli sambhar

FOR IDLI Take a bowl and add suji into it. Now add curd into it and mix it very well. Now add salt and water if required. Leave it aside for 20 mins to ferment.

Grease the mould with oil. Now add eno into the batter and mix well. Now put it into the moulds. Steam it in the microwave for 3 minutes at 250°. After 3 minutes put it out from the oven and check it with the help of tooth pick. Your idli is ready.

FOR SAMBHAR, make Tamarind Juice, soak 1/2 tablespoon tamarind in 3 tablespoons of hot water for 10-15 minutes, mash it with a spoon and strain it using a sieve. Add chana dal, turmeric powder and 1 cup water in 3-4 liters capacity steel or aluminum pressure cooker.

Add mixed vegetables into a pressure cooker and cook over medium flame for 3-4 whistles. Turn off the flame and allow it to stand until pressure comes down naturally. Open the lid, remove the container of vegetables and mash the dal using a spatula or immersion blender.

Heat 1-tablespoon oil in a pan or kadai over medium flame. Add mustard seeds, then add curry leaves, dry red chilies, asafoetida, and sauté for 10-15 seconds. Add chopped onion. Sauté until onion turns transparent. Add tamarind juice and cook for 2-3 minutes. Then add chopped tomatoes.

Sauté until tomatoes turn soft. Add Sambar Powder. Stir and cook for a minute.Add cooked and mashed dal, boiled vegetables, 1½ cups water and salt. Mix well and boil until it turns frothy; it will take around 5-7 minutes.

Turn off the flame.Transfer spicy sambar into a serving bowl and garnish it with finely chopped coriander leaves.