Plain idli sambar recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Chopped Onion - 1/2
  2. Coconut milk - 1/2 cup
  3. Curry leaf - 5
  4. Coriander leaf - 8
  5. Mustard seed - 1/4 teaspoon (tsp.)
  6. Split black gram - 1/4 teaspoon (tsp.)
  7. Salt - 3/4 teaspoon (tsp.)
  8. Oil - 3 teaspoon (tsp.)
  9. -- For grinding into paste --
    1. Soaked Pigeon pea - 2 tablespoon (tsp.)
    2. Cinnamon stick - 1 inch
    3. Cloves - 3
    4. Fennel seed - 1/2 teaspoon (tsp.)
    5. Poppy seed - 1/2 teaspoon (tsp.)
    6. Cumin seed - 1/2 teaspoon (tsp.)
    7. Onion - 1/2
    8. Chili powder - 3/4 teaspoon (tsp.)
    9. Coriander powder - 3/4 teaspoon (tsp.)
    10. Garlic - 4 cloves

PREPARATION:

  1. Grind all the ingredients under "For grinding into paste" by adding little water possible into a find paste.
  2. Heat oil in a pressure cooker. Add mustard seed, black gram; once the mustard seed stop splattering add onion, curry leaves and sauté for 2 minutes.
  3. Now add the ground paste, 2 cup water, salt, coconut milk and bring to boil.
  4. Now cover the cooker and cook idly sambar for 2 whistle and remove from heat.
  5. Wait for the pressure to release garnish with coriander leaves and serve.

NOTES:

  1. Goes well with idli, idly



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