Name: Tamilnadu traditional breakfast recipe by Asiya Omar at BetterButter
Prep time: 960 min
Cook time: 120 min
Total time: 1080 min
Yield: 8
Ingredients: For idli : urad dal - 125 gm,; parboiled rice - 1/2 kg,; salt; For coconut chutney : to grind:-grated coconut - 2 cups,; green chillies - 4 nos,; roasted gram dal - 2 tbsp,; garlic clove1 - 1,; salt.; for tempering:oil -2 tsp,; mustard, urad dal - 1tsp,; hing - 2 pinch,; curry leaves - 10; Sambar : -moong dal - 150 gm,; tender brinjal -100 gm ( optional); green chilli - 4,; tomatoes -2 big ,; shallots - 100 gm,; chopped coriander leaves.; turmeric powder - 1/2 tsp,; sambar powder - 2tsp; for tempering :oil - 1tbsp,; mustard,fenugreek - each 1/2 tsp,; red chilli,curry leaves,; hing - 2 pinch.; for methu vadai : soaked urad dal - 300gm,,; ginger - small piece,; salt (for grinding vada mix); Add to mix :- few chopped shallots,; 2 chopped green chilli,; 2 tbsp chopped coriander and curry leaves

For Idli:-Wash soak rice, urad dal for 4 hours,grind in a blender separately,mix together,add salt, keep for 12 hours.

Grease idli plates,pour idli batter in each mould,place idli plates in idli cooker,cover with lid,cook on high flame for 10-15 minutes.

Idli ready.

Coconut chutney :-Grind coconut,roasted gram dal,green chillies,garlic clove and salt, little water to thick paste.Temper with oil, mustard seeds,urad dal, curry leaves and hing.Coconut chutney ready.

Kara chutney optional :Ingredients:Shallots,tomatoes,garlic clove,red chilli, salt to taste. saute well,grind it and serve.

Sambar:-Pressure cook moong dal along with brinjal(optional)turmeric powder,onion,tomatoes,green chillies,sambar powder with enough water for 2 whisles.

Heat oil,temper with mustard,fenugreek,broken red chillies,curry leaves and hing. Pour it to cooked sambar. garnish with coriander leaves.

For medhuvada ;Wash,soak urad dal 2 hours,drain,add ginger,salt, grind it nicely. Transfer to a bowl, add chopped shallots,chillies,coriander,curry leaves.mix well. Shape into small round balls and put hole in it, Deep fry till cooked.

Drain it. Methu vadai ready.

Easy Pongal :-Heat ghee in cooker, add,cumin,pepper,curry leaves, ginger,cashews, fry it,add rice and moongndal stir fry it.Add water 1;3 ratio.salt to taste.

Pressure cook for 4 whistles in medium low flame. switch off.After pressure released,open, add more ghee mix and serve.

Ravai Kesari :Heat ghee in a fry pan roast cashews and raisins and cardamom.Add water 1:3,sugar,pinch of salt ,pinch of yellow kesari colour, bring it to boil.