Thatte Idli With Sambar & Coconut Chutney
Servings - 2 - 3
INGREDIENTS
Split pigeon peas - 200 grams
Water - 500 milliliters
Water - 800 milliliters
Salt - 1 teaspoon
Turmeric - 1/2 teaspoon
Oil - 2 tablespoons
Mustard seeds - 1 teaspoon
Dry red chili - 2
Curry leaves - 10 - 12
Asafoetida - 1/4 teaspoon
Green chili - 1 teaspoon
Onions - 120 grams
Tomato - 180 grams
Turmeric - 1/4 teaspoon
Carrot - 100 grams
Green beans - 40 grams
Eggplant - 70 grams
Water - 500 milliliters
Salt- 1/2 teaspoon
Paprika - 1 teaspoon
Sambar masala - 1 tablespoon
Tamarind pulp - 85 grams
Semolina - 200 grams
Yogurt - 200 grams
Salt -1 teaspoon
Water - 300 milliliters
Fruit salt - 1 teaspoon
Water - 30 milliliters
Fresh coconut - 120 grams
Peanuts - 1 1/2 tablespoons
Green chili - 2
Ginger - 2 teaspoons
Tamarind - 2 teaspoons
Salt - 1 teaspoon
Water - 50 milliliters
Oil - 2 tablespoons
Mustard seeds - 1 teaspoon
Dry red chili - 2
White lentils - 2 teaspoons
Curry leaves - 10 - 12
Asafoetida - 1/4 teaspoon
Idli podi masala - 2 teaspoons
PREPARATION
1. In a mixing bowl, add 200 grams split pigeon peas, 500 milliliters water and soak for 15 - 20 minutes.
2. Take a pressure cooker, add 800 milliliters water, soaked split pigeon peas, 1 teaspoon salt, 1/2 teaspoon turmeric and mix it well.
3. Cover it with lid and cook until you hear 2 - 3 whistles.
4. Heat 2 tablespoons oil in a pan, add1 teaspoon mustard seeds, 2 dry red chili, 10 - 12 curry leaves, 1/4 teaspoon asafoetida, 1 teaspoon green chili and stir for 2 - 3 minutes on medium heat.
5. Add 120 grams onions and fry till translucent.
6. Then, add 180 grams tomato and saute until it turns soft and pulpy.
7. Add 1/4 teaspoon turmeric and mix it well.
8. Now, add 100 grams carrot, 40 grams green beans, 70 grams eggplant, 500 milliliters water, 1/2 teaspoon salt, 1 teaspoon paprika and cover it with lid and cook for 10 - 15 minutes.
9. Add 1 tablespoon sambar masala and mix well.
10. Then, add cooked dal and cook for 7 - 8 minutes.
11. Add 85 grams tamarind pulp and mix it well.
12. Remove it from heat.
13. In a mixing bowl, add 200 grams semolina, 200 grams yogurt, 1 teaspoon salt, 300 milliliters water and mix it well.
14. Rest for 10 minutes.
15. Then, add 1 teaspoon fruit salt, 30 milliliters water and mix it well.
16. Transfer it to a steamer and steam for 15 minutes.
17. In a blender, add 120 grams coconut, 1 1/2 tablespoons peanuts, 2 green chili, 2 teaspoons ginger, 2 teaspoons tamarind, 1 teaspoon salt, 50 milliliters water and blend it a smooth paste.
18. Heat 2 tablespoons oil in a pan, add 1 teaspoon mustard seeds, 2 dry red chili, 2 teaspoons white lentils, 10 - 12 curry leaves, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes on medium heat.
19. Pour the tempering over the chutney.
20. Take thatte idli and garnish some idli podi masala over it.
21. Serve.
