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Before you jump to Idli,sambar and spicy chutney recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That has fully changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the industry experts, to clean up the environment we are all going to have to make some adjustments. Each and every family must start creating changes that are environmentally friendly and they should do this soon. The kitchen area is a good place to start saving energy by going a lot more green.
Maybe the food just isn’t quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. The energy used by cooking in an oven is actually greater by 75%, and perhaps this little bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water or steam vegetables faster than your stove, and use a lot less electricity. You could well be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned manner, but you would be wrong. You get the maximum energy savings by completely loading the dishwasher ahead of commencing a wash cycle. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can raise the amount of money you save.
From the above it ought to be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living just isn’t that hard. It’s concerning being practical, usually.
We hope you got benefit from reading it, now let’s go back to idli,sambar and spicy chutney recipe. You can have idli,sambar and spicy chutney using 40 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Idli,sambar and spicy chutney:
- Take Idli
- Prepare 1 cup Dosa rice or white rice
- Provide 1/2 cup Urad dal
- Prepare 1/4 cup cooked leftover rice
- Take Salt
- Get Sambar
- Get 1/2 cup too dal
- Provide 2 Potatoes diced
- Get 1 onion diced
- Prepare 2 tomatoes diced
- Use 5 beans cut- 2"
- Prepare 2 Drumstick cut - 3"
- You need 1 Carrot cut -2"
- Take 4 ladyfinger cut -2"
- Provide 8-10 clove garlic finely chopped
- Provide 1 " ginger finely chopped
- Prepare 5-6 Greenchillies slit
- Provide 1 tbsp Chilli powder
- Provide 2 tbsp coriander powder
- Prepare 1/2 tsp turmeric powder
- Prepare 3 tbsp sambar powder
- Prepare Salt
- Use Tamarind - gooseberry sized
- Take 1 sprig Curry leaf
- Take leaves Coriander
- Use Temper
- Prepare 3 tbsp coconut oil
- Take 3/4 tsp mustard seeds
- Use 1/2 tsp urad dal
- Take 1/2 tsp methi seeds
- Take 4-5 crushed garlic with skin
- Provide 3-4 dry red chillies
- You need Spicy chutney
- Use 1 small onion
- You need 4-5 dry red chillies
- Provide 3-4 curry leaves
- Get 2 garlic cloves
- Get Pinch tamarind
- You need Salt
- Take Coconut oil
Instructions to make Idli,sambar and spicy chutney:
- IDLI :Soak rice and urad dal separately for 4 hours.grind the Dal first adding sufficient water and blend to a fine paste and transfer to a large vessel in which your going to ferment the batter.Now add soaked rice and leftover rice and grind adding little water and blend to fine paste.Pour the rice batter to the Dal batter and mix thoroughly adding salt and let it ferment for 10-12 hours.
- Once the batter is fermented heat water in your idli steamer and let it come to boil.In the meantime grease idli moulds and pour idli batter till half and place it on the steamer and close the lid tightly and cook till done.
- SAMBAR: Pressure cook all veggies except ladysfinger adding sufficient water, green chillies,ginger,garlic,turmeric powder,salt and a sprig of curry leaf till 2whistles and wait till pressure releases.Squeeze out tamarind juice and pour into the cooked veggies, then put it back to flame.Add water if u want,now all the powder masalas one by one and let it come to a boil
- In the meantime heat another pan and pour 2tbsp oil tip in ladysfinger pieces and fry on med flame till it gets cooked,you'l know that when it starts shrinking and slightly changes color. Once done add this into the boiling gravy and tip in some coriander leaves and let boil on low flame nicely so that flavors of the fried ladysfinger gets absorbed into the curry.Now add 1tbsp oil into the same pan and temper with ingredients under 'tempering' and pour into the sambar and swicth off the flame.
- SPICY CHUTNEY: Add a tsp of oil and saute onions and dry red chillies till onions are translucent.let it cool down.
- Then add the above mixture into the dry grinder along with garlic,curryleaves, tamarind and salt and pulse few secs to get a coarse and crushed mixture without adding any water
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