- To make fresh green idli, add spinach puree and eno salt in the first bowl, mix gently.
- For red idlis, add red pepper, tomato puree and eno to the second bowl, give it a quick stir.
- For white idlis, add roasted cashews and eno to the third bowl, again mix well.
For Regular size Moulds, cook in the microwave for approx 4 minutes, and for mini-idlis's cook for ~2 minutes. Once done, wait for a couple of minutes, remove the lid & scoop out the Idli's using a spoon or idli spatula.
Sambar or Sambar is a vegetable stew or chowder based on a broth made with tamarind and toor dal, and is very popular in the cooking of southern regions of India. It can be made tangy or spicy to suit your taste, and a makes a deadly combo with Idli's.
But I prefer to finely chop/shred the seasonal veggies at hand.
This makes the dal more uniform and its being like by the kids too.
When the seeds pop up, add curry leaves.
Take this tempering out of the pan and keep aside to be added later.
Finally add sambar masala. Let all the ingredients simmer for 5 minutes on a slow heat.
If the sambar is too thick, add some warm water and adjust the spices to taste and can also add some coconut chutney. Finally add the tempering of mustard seeds and curry leaves and cilantro sprigs.
I'm also sharing with you my recipe of instant coconut chutney when I am out of stock on fresh coconuts. Most of the ingredients below are always there in my kitchen closet, so can easily make nice chutney in few minutes.
|Click Here for a printable Recipe - My Creative Flavors|
Yogurt: 2 tsp
Add a yogurt for consistency & tanginess, Season with salt and chilli to taste.