Idli Sambar

Ingredients:
1.Onion - 1(Medium size)
2.Tomato - 1(Medium Size)
3.Toordal(cooked) – 1/2 cup
4.Coriander leaves
5.Tamarind juice – ¼ cup
6.Oil – 2 tsp
7.Mustard seeds
8.Uradal – ½ tsp

For masala grinding:
1.Channa dal – 2 tsp
2.Uradal – 1 tsp
3.Red chillies – 4 nos
4.Dhania – 2 tsp
5.Jeera – 1/2 tsp
6.Fried gram – 1 tsp
7.Curry leaves – 10 nos
8.Coconut(grated) – ½ cup
9.Methi seeds - 2-3 nos
10.Whole Pepper -2-3 nos
11.Cinnamon - small piece

Method:
1.Fry masala ingredients(except coconut) with little oil and switch off stove. Now add coconut to the same 
   frying pan and saute it for 1 or 2 times.
2.In a pan add 2 tsp of oil, mustard seeds, hing, uradal. Once they splutter, add
   chopped onions and tomato, fry till it becomes soft.
3.Now add cooked dal, tamarind, salt, jagery , salt and once it starts boiling add grinded masala and bring 
   it to boil.
4.Garnish with coriander leaves and serve hot with Idli/vada

Servings – For Four

Kanjeevaram Idli

Ingredients:

Idli Sooji / Idli Rava    -  2 cup

Curd – 2 cup

Salt

Thick Poha (Gatti Avalakki) – 1 cup

Grated coconut – 1 cup

For seasoning – ¼ cup of oil, mustard seeds - 1 tsp , uradal – 1 tsp, hing, finely chopped green chillies and coriander leaves

Method:

1. Wash Idli Sooji  or Idli Rava  or Idli tari in kannada and drain water.

2. Soak Poha with 1 cup of curd for about 30 min and grind it without using water.

3. Mix grounded poha with washed Idli Sooji ,add salt and set aside for 30 min

4. Make Seasoning with all mentioned ingredients and finely add coconut to the seasoning, sauté for a minute  and switch off stove.

5. Add this seasoning to the poha and idli rava mixture from step 3

6. Now add remaining 1 cup of curd and mix well.

7. Grease Idli plates with oil and pour the above mixture and steam cook for 20 min.
8. Serve with ghee and chutney

Note: The consistency of this kanjeevaram idli mixture will be thicker than the normal Idli batter.

Makes – 12 Idlis