Idli Sambar and Tomato Chuntey

BASIC IDLI BATTER:

Urad dal	1 cup
Idli Rawa	2 cups
Rice flakes	1/8th cup
Salt	to taste
Water

• Wash and soak Urad dal, rice flakes and Idli rawa separately for 4-6hrs.
• In a mixer jar or grinder put washed urad dal, rice flakes and grind into fine paste by adding water till soft and fluffy.
• Wash rava and take hand full of rawa and squeeze as much you can. Combine both rawa and batter and mix well by adding salt to taste.
• Cover and keep the batter in a warm place overnight to let the idli batter ferment.
• Now batter is ready for making idli's.

SAMBAR 

Toor Dal	1/2 cup
Vegetables	Bottle gourd -       8 small pieces Carrot -                1 / 50 g (cut into sticks) Ladyfingers -        4 (cut into 2” size) Tomatoes  -          2 (diced) Shallots / small onions - 4 -6
Tamarind	small size (extract the juice)
Green chillies	4 split
Curry leaves	few
Coriander leaves	hand full
Salt	to taste
Turmeric	1/2 tsp
Jaggery	1 - 2 tbsp

Sambar Powder :

Urad Dal	1 tsp
Channa Dal	1 tsp
Coriander seeds	1 tsp
Fenugreek seeds	1/4 tsp
Red chilies	4 - 6

• Dry roast all the above ingredients.
• Cool it down and blend into fine powder.

Tempering Seasonings :

Urad dal	1 tsp
Mustard’s	½ tsp
Garlic pods	4 (flatten)
Fenugreek seeds	few
Curry leaves	one string
Oil	2 tbsp
Hing	1/4 tsp

• Pressure cook Toor Dal, till dal is cooked.
• Boil vegetables in salt and turmeric water.
• When vegetables are cooked add tamarind juice and boil till raw smell disappears.
• Add smashed dal, enough water to make it medium thick, salt to taste, coriander and few curry leaves. Cover and boil it for 5 minutes.
• Add sambar powder and Jaggery. Boil it for another 3-4 minutes.
• Off the flame and pour hot tempering seasonings.
• Garnish with coriander and 2 tbsp of coconut.
• Serve with Rice, Idli, Dosa, Wada....

TOMATO CHUTNEY 

Tomatoes - 250 gm
Green chillies - 8
Cumin seeds - 1 tsp
Salt - to taste
Tempering : Urad dal - tsp, cumin seeds - 1/2 tsp, red chilly - 2, curry leaves - few. 
Oil - 2 tbsp 

•  Heat tbsp oil. Add cumin seeds and green chillies. Cook for a minute. Add roughly chopped tomatoes and mix well. Cook for 3-5mins and off the flame. 
• Cool it down and grind into paste.
• Transfer to a bowl. Give tempering with remaining oil and pour it on chutney.
• Ready to serve.