Idli Sambar

Soak Urad Dal + rice for 5-6 hours, grind into smooth paste by adding little little water. Keep overnight for fermentation.

After fermentation, add salt and whisk properly, add water as per requirement. Grease moulds and put steamer to flame by adding sufficient water. Allow to form steam.

Add Idli batter on each grease moulds and put inside steamer and steam for 8 – 10 minutes.

Let it cool for few minutes and then de mould. Idli is done.

Par boil carrot + potato + pumpkin + ash gourd + papaya and keep aside. Assemble all other ingredients. Pressure cook Toor Dal and keep aside.

In pan add oil, let it heat, add mustard seeds and allow to crackle. Then add dry red chilli + curry leaves + hing and sauté for few seconds. Then add onion and sauté for few minutes til onion is golden yellow. Then add tomato + green chilli + turmeric + red chilli powder and sauté for few minutes, then add all boiled veggies + tamarind pulp + salt + SAMBAR Masala and boiled Dal and give a nice mix, cook for few minutes and SAMBAR is ready to serve.

Add more water as per gravy preference. SAMBAR is done.

Pack Idli and Sambar into Tiffin box. Enjoy