Plain idli sambar recipe

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