SPICY CUMIN FLAVOURED OATS IDLI WITH SAMBAR AND CHUTNEY

INGREDIENTS FOR MINT

1. Mint-1 small cup
2. Cilantro 1 small cup
3. medium tomato chopped-1
4. Chopped onion-2 table spoons
5. Green chilis-2 to 3
6. Tamarind paste-2 teaspoons
7. Roasted peanut powder-1 table spoon
8. Salt-to taste
9. Whole garlic pods-2
10. Oil-1 table spoon
11. Cumin and mustard-1 teaspoon
12. Hing-pinch
13. Split urad dal-1 teaspoon
14. Dry red chilis-3

METHOD:

1. Heat 1/2 teaspoon of oil in a pan,add chilis roast well,now add onion ,tomato,mint,cilantro,tamarind paste,and some water,Cook until done
2. Blend along with garlic pods,turmeric and peanut powder,add little water to make it smooth .
3. Heat oil in a pan and make seasoning,add it to the chutney.
4. It goes well with rice and also tiffin items

INGREDIENTS FOR OATS IDLI:

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1. Rolled oats-1 cup


2. Parboiled rice-1 cup


3. Urad dal-3/4Th cup


4. Fenugreek seeds-1/4th tea spoon


5. Cumin/jeera-1 teaspoon


6. Green chilis-2 to 3


7. Salt-to taste


8. Soda-1/4Th teaspoon(optional)

METHOD:
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1. Soak urad dal,rice,fenugreek seeeds together in water for 6 to 7 1/2 hours


2. Before grinding soak rolled oats in water


3. Now add the rice mixture along with oats,cumin and chilis,grind finely and ferment for 8 hours.


4. Add salt and soda and mix well,adjust the batter consistency,pour the mixture in idli maker and steam it


5. I make idlis in microwavable idli stand it takes just 4 minutes to cook,but should be served hot or else they will become hard

INGREDIENTS TO MAKE SAMBAR:

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1. Tur dal/kandipappu-3/4Th cup


2. Dondi/tindora/kovakkai-1/4Th cup


3. Chopped tomato medium-1


4. Chopped medium onion-1/2


5. Chopped medium potato-1


6. Drum stick pieces-6


7. Chopped medium size carrot-1


8. Chopped chilis-4 to 6


9. Chopped cilantro-2 table spoons


10. Chopped spring onions/vullikadalu-2 table spoons


11. Salt-to taste


12. MTR sambar masala- 1 1/2 + 1/2 teaspoons


13. Red chili powder-1/2 teaspoon


14. Turmeric-1/4Th teaspoon


15. Jaqggery/bellam-1/2 teaspoon


16. Thick tamarind paste-3 to 4 spoons


17. Oil-1 table spoon


18. Cumin-1/2 teaspoon


19. Mustard-1 teaspoon


20. curry leaves-10


21. Fenugreek seeds- 10


22. Asafoetida/hing- pinch

METHOD:
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1. Pressure cook tur dal with water and cook until it gets a nice mash consistency


2. Pressure cook tindora,alu,carrot and drum sticks until they become soft


3. Now heat oil in a vessel and make tempering,now add the chili's, onions and fry well.now add the ginger garlic paste and tomatoes


4. Cook for 5 minutes and add the veggies stir well


5. Add 1/2 teaspoon of sambar masala to the veggies,it helps to coat the masala and gives a good flavour


6. Dilute dal and add to the veggies followed by chili powder,turmeric,salt,jaggery and tamarind paste


7. Add remaining sambar masala and mix well


8. Boil for 10 to 15 minutes


9. Add cilantro , and spring onions