02/07/2024
⭐ Suji (Rava) Idli, Sambar, and Coconut Chutney:
# # # Suji (Rava) Idli Recipe
**Ingredients:**
- 1 cup suji (rava/semolina)
- 1 cup yogurt (curd)
- 1/2 cup water (adjust as needed)
- 1 tsp eno fruit salt (or baking soda)
- Salt to taste
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- A pinch of asafoetida (hing)
- 1 tbsp oil
- Curry leaves
- 1-2 green chilies, finely chopped
- 1 tsp grated ginger
**Instructions:**
1. In a large mixing bowl, combine suji, yogurt, and water to form a batter of medium consistency. Let it rest for 20-30 minutes.
2. Heat oil in a small pan, add mustard seeds, urad dal, chana dal, asafoetida, curry leaves, green chilies, and ginger. Sauté for a couple of minutes.
3. Add this tempering to the batter and mix well. Add salt to taste.
4. Just before steaming, add eno fruit salt (or baking soda) to the batter and mix gently.
5. Grease idli molds with oil and pour the batter into them.
6. Steam the idlis in an idli cooker or steamer for about 10-15 minutes or until a toothpick inserted comes out clean.
7. Remove the idlis and let them cool for a minute before removing them from the molds.
# # # Sambar Recipe
**Ingredients:**
- 1 cup toor dal (split pigeon peas)
- 1 small tomato, chopped
- 1 small onion, chopped
- 1 small carrot, chopped
- 1 small potato, chopped
- 1 small eggplant, chopped
- 5-6 drumstick pieces
- 1 tbsp sambar powder
- 1/2 tsp turmeric powder
- Salt to taste
- Tamarind pulp (lemon-sized ball soaked in water)
- 2-3 cups water
- Fresh coriander leaves, chopped
**For tempering:**
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2-3 dried red chilies
- A pinch of asafoetida (hing)
- Curry leaves
**Instructions:**
1. Wash and cook toor dal with turmeric powder and enough water in a pressure cooker until soft. Mash the dal and set aside.
2. In a large pot, add the vegetables, sambar powder, salt, and water. Cook until the vegetables are tender.
3. Add the mashed dal and tamarind pulp to the vegetables and mix well. Adjust the consistency by adding more water if needed. Bring it to a boil.
4. In a small pan, heat oil and add mustard seeds, cumin seeds, dried red chilies, asafoetida, and curry leaves. Once they splutter, pour this tempering over the sambar.
5. Garnish with fresh coriander leaves.
# # # Coconut Chutney Recipe
**Ingredients:**
- 1 cup grated fresh coconut
- 2 tbsp roasted chana dal (dalia)
- 1 green chili
- 1 small piece of ginger
- Salt to taste
- Water as needed
**For tempering:**
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- A pinch of asafoetida (hing)
- Curry leaves
**Instructions:**
1. In a blender, grind grated coconut, roasted chana dal, green chili, ginger, salt, and water to a smooth paste. Transfer to a bowl.
2. Heat oil in a small pan and add mustard seeds, urad dal, asafoetida, and curry leaves. Once they splutter, pour this tempering over the chutney.
Enjoy your Suji Idli with Sambar and Coconut Chutney!
