Name: Fourteen Idlis recipe by Anuradha Balasubramanian at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Button Idlis( small Idlis)- as required; For sambar; Tuvar dal( tuvaram paruppu)- 3/4th cup; Yellow Moong dal( pasi parruppu)- 1/4thcup; Tamarind- big lemon size soaked in 1 cup of water.; Turmeric powder- 1/2 tsp; Grated jaggery- 2 tsps; Onions- 2( medium sized); Tomatoes-2( small); Carrot- 1; Brinjal- 2; Radish- 1; Cordiander seeds- 4 tsps; Chana dal- 3 tsps; Khuskhus- 2 tsps; Jeera- 1/2 tsp; Mustard seeds- 1/4th tsp; Whole pepper – 1/4th tsp; Fenugreek seeds- 1/4tsp; Red chillies- 8-9; Mustard- 1 tsp; Oil- 3 tsps; Hing- 1/4th tsp; Fenugreek seeds- 1/4th tsp; Curry leaves- few; Coriander leaves- 1 tbsp

Ingredients Serving: 4

Button Idlis( small Idlis)- as required
For sambar
Tuvar dal( tuvaram paruppu)- 3/4th cup
Yellow Moong dal( pasi parruppu)- 1/4thcup
Tamarind- big lemon size soaked in 1 cup of water.
Turmeric powder- 1/2 tsp
Grated jaggery- 2 tsps
Onions- 2( medium sized)
Tomatoes-2( small)
Carrot- 1
Brinjal- 2
Radish- 1
Cordiander seeds- 4 tsps
Chana dal- 3 tsps
Khuskhus- 2 tsps
Jeera- 1/2 tsp
Mustard seeds- 1/4th tsp
Whole pepper – 1/4th tsp
Fenugreek seeds- 1/4tsp
Red chillies- 8-9
Mustard- 1 tsp
Oil- 3 tsps
Hing- 1/4th tsp
Fenugreek seeds- 1/4th tsp
Curry leaves- few
Coriander leaves- 1 tbsp

Instructions

Wash both tuvar and moong dal well and pressure cook for 3 whistles
Once the steam subsides, remove the dal, mash it well and keep aside.
Squeeze well and extract tamarind juice.
Chop all the vegetables. Keep aside one chopped onion and tomato.
Heat 1/2 tsp of oil in a small kadai. Add coriander seeds, chana dal, khuskhus, jeera, red chillies, pepper and fenugreek.
Roast till it gives a good aroma and dal becomes golden.
Remove and keep it aside.
In the same kadai, again add 1/2 tsp of oil. To ghz hot oil, add 1 chopped onion. Sauté till becomes pink and them add tomatoes. Sauté till the tomatoes become soft.
Cool and grind along with the roasted spices to a smooth paste.
In a pan, add tamarind extract, salt to taste, jaggery , turmeric powder and the chopped vegetables.
Let it cook till the raw smell of tamarind goes and the vegetables become soft.
Now, add the ground masala and the mashed dal to the tamarind mixture. Mix well. Check the seasoning.
Add the required amount of water( 21/2- 3 cups) to correct the consistency. Let it simmer till it starts boiling.
Heat 2 tsps of oil. Add mustard. When it starts spluttering add fenugreek seeds and hing. Add the tempering to the sambar and serve hot.
To assemble Fourteen Idlis
Arrange the idles in a serving bowl.
Pour the sambar over till the idlis get immersed and serve hot immedietly:)

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