South Indian Cuisine With an Easy Twist & An Easy Turn

So here I am, getting started with my blog again. I am sorry for such a long break specially for the people who missed me and thanks for all the encouragement and motivation that I received during my break.
During this break I have tried various dishes and thats what I will be adding to my blog in the coming weeks. Lets start with my first receipe for today dedicated to the Non South Indian population who are not so confident in preparing these dishes and always seemed confused with the proportion and ratio of each and every ingredient.
Idli is one of the most popular south Indian recipes. Extremely scrumptious, light and nutritious, It is an ideal breakfast item, making these soft, fluffy white, round discs of rice and urad daal, is not difficult at all, however its preparation takes a little time as the batter for Idli requires fermentation. As it is a steamed food with minimum oil and no spices, it is an ideal food item for every body. It is one of the most regularly made items in most houses. Idli is served hot along with sambhar, Nariyal chutney (Coconut chutney) or Chana Dal Chutney. Read on to know how to make idli, sambhar, chutney's with an easy twist and an unexpectable turn if you want to try this wonderful south Indian delicacy.

1. Easiest Version of Idli's

Ingredients
1 Pkg Gits Idli ( Easily available in Indian Store)
Oil (for greasing the pans) & for the mixture
Idli Holder ( Also Available in Indian Store)
Water
Method
The direction for the mixture in given on the packet itself, for every 500gms of packet we need 800 ml of water and instead of 21/4tbsp oil which is directed on the packet use 4tbsp of oil, this helps in making the idlis really soft. Make a mixture and keep it aside for 5-7 mins. Lightly grease the idli moulds with oil, stir the batter gently and pour approximately 21/4 tbsp of the batter into each mould.
Put to boil enough water that only the stand of the mould is in the water. Place the mould in the boiling water, cover and steam on medium high heat for 8-10 mins. The best way to find out if the idlis are cooked is to insert a knife and if it comes out clean, that means that your little, soft. fluffy, round discs are ready. Best when served Steaming hot.
PS: One of my dearest brother like to have steaming hot Itdli with some butter on top of it......yummmmmm

2. Sambar
This Sambar recipe is one of the most loved dishes in South Indian cuisine. It accompanies most every meal. In South India, there are variations to this sambar recipe, but this is the one I use.

Ingredients:
1/2 lime sized ball Tamarind
1 cup Toor Dal (or red lentils)
1/2 teaspoon Turmeric Powder
2 teaspoons oil
Salt to taste
5 small dry red chilies (or to taste)
8 Curry Leaves (see note)
1 medium onion (shallots are preferable)
1/2 teaspoon mustard seeds
1/4 tsp asafoetida (optional)
1 large tomato
2 tablespoons sambar powder ( Easily Available at an Indian Store)
1/4 cup chopped cilantro leaves
1 cup of a vegetable of your choice like green beans, chopped carrot or Drumsticks
Method:
Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice. Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
In a separate pan, heat to medium and pour in the remaining oil. Once the oil is hot, add the chilies, mustard seeds and curry leaves and sauté for 2 minutes. Add the onion and brown lightly. Add the tomatoes and saute it for 5-10 mins, then ad the sambar powder and let it cook for another 5mins. Add this mixture to the dal with asafoetida, tamarind juice and vegetable of choice. Allow this to boil for 5 to 10 minutes and remove from the heat. Garnish with cilantro.

3. Green Coconut Chutney

Ingredients
1 cup fresh coconut, grated
2 small green chillies, chopped
1 clove garlic, grated
1/2 cup Cilantro
salt to taste
A pinch of sugar
For the tempering
1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
2 to 3 curry leaves
1 teaspoon oil
Method
Put the coconut, green chillies, garlic and salt in a blender with a little water and grind to make a fine paste. Keep aside. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well along with a pinch of sugar. Refrigerate and use as required.

4. Dal ki Chutney



Ingredients:
1 Cup Dalia Daal (Roasted split Bengal gram)
2 Cloves Garlic
2-3 Green chillies, chopped
2 tsp Whole mustard
1 Tsp Ghee
salt to taste
2 Dry Red Chillies
Some Curry Leaves
Method:
Soak dal in little water for 1-2 hours. Grind together soaked dal, green chillies, garlic and salt with very little water. Fry whole mustard in ghee with dry red chilies and curry leaves. Add it to the chutney. Serve with Steaming hot Idli.