We all have that comfy food…which we can relish and treat our taste buds with 🙂 For me it is piping hot sambhar loaded with veggies and paired with Rava Idli. I have very fond memories of my childhood associated with Sambhar. I still remember, me and brother didn’t like veggies in Sambhar..so our mom used to boil them with daal and then mesh them. Mom’s love 😀 As we grew, taste developed and hence changed the method of cooking it. Sambhar is a very versatile dish and can be enjoyed with Idlis, Dosas, Medu-Vadas or rice.
Everyone has their own unique style of preparing it.. I am sharing the way I like my sambhar to be 🙂 Hope you all Enjoy it !
- Arhar Daal 1 cup
- Baingan 2 small cut in pieces
- Drumstick 2
- Onion 1 small cut in pieces
- Tomato 1 small cut in pieces
- Potato 1 small cut in pieces
Note: (Some people even add Bhindi to it..but I don’t like it. You can add any other veggie of your choice.)
- Tamarind Pulp as required
- Curry Leave
- Green Chilli 2 in number or as per your spice tolerance
- Sambhar Masala..(I have used Eastern Brand. You can use Homemade Sambhar Masala as well.)
For Rava Idli:
- Rava 1 Cup
- Yogurt 1 Cup
- Water as Required
- Fruit Salt/Eno
- Khada Laal Mirch 2 to 3
- Curry Leaves a handful
- Mustard Seeds
- Hing a pinch of it
1. Take a cup of Arhar Daal, wash it well and soak for 10 minutes. Add to it a pinch of turmeric and some salt and give it a boil for 1 whistle only.
2. Once the cooker is open, add to it all the veggies and cover the lid till the other preparations are complete.
3. Simultaneously take a Non-Stick Kadhai, add to it 1 tbsp oil. Add to it Curry Leaves, Slit Green Chillies, and 2 tbsp Sambhar Masala. Roast it well till it leaves a nice aroma. Keep stirring it over a low flame so that the masala does not burn. Once roasted, allow it to cool completely and then grind to form a medium to coarse textured powder. Oooh I can already smell Sambhar as I am writing it 🙂
4. Add 1 tbsp of tamarind pulp and the entire ground mixture to the daal and give it a boil. Add water and salt if required. Check if more tamarind pulp is required. My hubby doesn’t like much ‘Khatta’ so I just added 1 tbsp of tamarind pulp as it also contains tomato.
5. Allow it to boil and apply pressure. Give one more whistle and switch off the flame. While waiting for the cooker to open up, prepare the tadka.
6. In 1 tbsp of oil, add mustard seeds and allow it to splutter. Once done, add to it a pinch of hing, curry leaves, laal mirch and pour the daal over the tadka. Ta-daaa our piping hot sambhar is ready to be sipped and relished 🙂
For Rava Idli:
1. Mix Rava with curd and little water(as required) and keep it aside for 2 hrs.
2. After 2 hrs check the consistency. It should be of pouring consistency just like an Idli batter should be. If required, add little water to it keeping a check on the consistency.
3. Take out the required amount depending upon your Idli Cavities separately in a bowl while keeping the rest aside.
4. Add to it a pinch of Eno/Fruit Salt and some salt. Pour it immediately in the Idli Stand and steam them.
5. Your soft, spongy and healthy Idlis are ready to be gulped in with the veggie loaded sambhar
P.S. Don’t mix Eno/Fruit Salt in the entire batter. Take out batch by batch and make them instantly.Enjoy……… !! 🙂