Idli Sambar

Ingredients
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For sambar:
Moong dal - 1/2 cup
Thoor dal - 1/4 cup
Drumsticks( cut into 2 inch pieces) - 1/4 cup
Carrot (cut into 1/2 inch pieces) - 1
Medium size brinjal (cut into 1/2 inch pieces) - 1
Potato (cut into 1/2 inch pieces) - 1
Green chillies - 3
Tomato - 1 big size
Onion - 1 Medium size
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala -1/4 tsp (optional)
sambar powder - 1 tsp (optional)
Salt for taste

For seasoning:
Oil - 2 tblsp
Dry Red chilli -1
Chopped onion - 1
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Curry leaves

For Idli:
Urad dal - 1 cup
Idli rice - 2 cups
1 tbsp Methi seeds
Salt to taste
1/2 tbsp Sugar(optional)



Method
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For Sambar
Fry the moong dal in a pan for 6-7 mts.
Add the thoor dal, vegetables, chopped tomato, chopped onion, green chillies.
Pressure cook them till the vegetables are cooked( do not overcook the vegetables)
Then open the pan & add coriander powder,chilli powder,turmeric powder, salt & cook for 5 mts.
Now, in a tempering vessel pre-heat the oil & splutter the mustard seeds, urad dal, red chilli, curry leaves. Add the onion & fry till gloden brown & add this to the sambar.
keep the sambar aside



For Idli:
Rinse and soak the rice, Methi seeds and dal seperately in water for about 5 hours.
Then grind it adding water in steps to form a thick batter.
Add salt and sugar mix well, keep it aside (to get sour)for 12 hours.
Grease idli plates with a drop of oil in each idli mould and spread the batter over the entire mould.
Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid. Heat in high for about 20 minutes.
Remove the plates from the vessel and remove the idlis.