Idli Plate|Sambar|Podi|Capsicum Chutney Recipe

Idli, is a traditional breakfast in many South Indian Households. Idli is basically a ‘Steamed Rice Cake’ prepared with fermented batter of Rice and Urad Dal. It is also one of the food that I grew up having. Come any day at my mom’s place and you will be served with Idli’s or Dosa’s for breakfast, except for Sunday’s where we prefer Eggs omelette.These Idli’s are soft and fluffy like a cotton ball and are best served with a variety of Chutney/Dip and Sambar (Lentil-Veg Curry). Idli Podi, is a flavorful south Indian condiment made out of lentils and spices. It’s home made and can be sprinkled in plain dosas to make it more delicious as ‘Masala Podi dosa’. My husband like it, so I will stock it on regular basis. It can also be used as an ‘Emergency Savior’ at home when you have not made any side dish recipe.

I am here to share the traditional South Indian breakfast recipe which I have learned from my mom. I love my Mom’s idlies. After coming to USA, I miss my mom’s authentic recipes. Trying to cook better day by day and get that heavenly touch in cooking !

Ingredients: Soak in water for 4 hours

1 1/2 cup Idli rice

1 cup urad dhal

2 tablespoon fenugreek seed

Instructions:

Soak the idli rice and urad dhal separately in two bowls for 4 to 6 hours. Add fenugreek seeds along with idli rice. When you start grinding, start with urad dhal. The texture of idli is totally based on the grinding part. Slowly add water and grind the urad dhal until it doubles up in volume. You will notice it and it’s a good sign to have the batter in right way. Once the urad dhal is grinded completely, start with idli rice. Some of them use normal rice for making the batter. Lot of people ask whether can we use normal rice which we use for making white rice at home. The answer is yes you can use it’s totally up to the individuals. But, when you use the idli rice it definitely makes the difference. I prefer idli rice. Once you complete grinding the rice, mix the batter well and add salt to it. Close the lid tightly. Store it outside for one night and the batter gets fermented the next day morning. Ready to make idlies and Dosa.

Drumstick Sambar : Drumstick Sambar is also known as ‘Murungakkai Sambar’ in Tamil cuisine. Sambar is the most instant side dish recipe popular in south India. The aroma of melting ghee along the Sambar will make any one and everyone mouth watery. It can be served with idli, Dosa, pongal, vadai, upma and white rice. No marriage halls are without the smell of Sambar. Such a healthy protein rich recipe! Once I read an article on balanced diet, it says when the school going kids are feeded with idli and Sambar in the morning before going to school they have complete concentration throughout the day. The protein in the dhal makes it all way. The brain functions well for proper concentration. Parents make a note!! Then I realized the reason why my mom gave me idlies all time for breakfast especially before my exam times. Our tradition have everything framed and structured according to the Mother Nature. It takes time for adults to realize the facts behind everything!!! Those days I used to curse my mom for giving me idlies and now I realize for it ! Thank you mom!

Ingredients:

1 cup toor dhal , Onion – 1, tomato -2, drumstick -1, coriander leaf – 1 stem, green chilly – 3, curry leaf – 1 stem, Tamarind – lemon size, fenugreek seed- 1 tablespoon, turmeric powder – 1 tablespoon asafoetida – 1 tablespoon, garlic – 3 pods. Thalipu – mustard seed, jeera, curry leaf, oil, salt.

Instructions: Recently, I used to pressure cook the dhal using my instant pot. If you have instant pot, then pressure cook the dhal in the pot for 20 mins and make the gravy. You can also use normal pressure cooker which is the traditional way of making dhal . Add toor dhal, turmeric powder, asafoetida, jeera, fenugreek seed in cooker. Add one glass of water and boil it for 25 mins. Meanwhile, keep all veggies ready. Add oil in a pan, do thallipu (mustard seed, jeera, curry leaf). Mix onion and allow them to fry well, add green chilly, tomatoes, drumstick. Allow them to cook. Add salt and Sambhar Podi. Add tamarind water and allow them to boil for 5 mins. Once the dhal is ready, mix it with veggies and tamarind water. Finally, garnish with coriander leaf.

Idly Podi : How to make homemade idly Podi. It can be served with Dosa and idlies.

Ingredients:

Urad dhal – 1cup

Red Chilly – 15

Asafoetida – 3 tablespoon, salt to taste.

Instructions: Add oil in a pan and fry red chilly mildly and keep it aside. Add oil and fry urad dhal for 15 mins until it turns light red. Add asafoetida and salt. Grind them in powder consistency and ready to serve for idly and dosas. You can grind them in mixer. It can be stored in an air tight container.

Capsicum Chutney: This capsicum chutney is introduced to me from my sister in Chicago. In USA, bell peppers are easily available. Once I went to her place, she made this Chutney for dinner along with kal dosa. That was the first time I had it. It tasted so good to my taste buds and from then on I used to make it at home as well.

Ingredients:

Yellow capsicum- 2, onion -1, tomato -1, garlic pods – 5, tamarind – lemon size, coconut – 2 tablespoon, peanut- 2 tablespoon, sesame oil, red chilly, salt, curry leaf, mustard seed.

Method: I have tried this recipe only with yellow bell pepper. I like the taste of yellow bell pepper. If you want to try with red, orange or green you can do it. Add oil in a pan and fry onion, red chilly, garlic, Capsicum, tomato, tamarind. Allow them to fry for 5 mins. Add peanut and grated coconut and grind them. Add salt and do thallipu (mustard seed and curry leaf).

Notes: 1. When you soak urad dhal in water, you will notice the yeast formation. Just keep it aside do not filter the water. The yeast which is formed after you add water will make the dhal turns out to be the better batter when you grind it. 2. While making sambar, cook the toor dhal well and mash it completely which gives good sambar. Don’t forget to add pinch of fenugreek seed when you cook the dhal. It gives cooling effect to the body. 3. The creamy texture of capsicum chutney comes from the secret ingredient ‘handful of peanut’. Do add it!