Idli, sambhar, chutney

For idli:- soak rice , fenugreek seeds and urad daal for 4-5 hrs. Then wash it in running water and strain the excess water. Then add washed and soaked poha and left over rice and grind all together nicely by adding water required. Add salt and leave the batter for a night to fermentation. Next day when batter rise up just doubled, grease the idli plates and pour the fermented batter on the plates and steam for 10 mins. Check with a knife if idlis are cooked well.

For sambhar:- soak arhar daal for 1 hr and wash it nicely. Now in a pressure cooker cook daal by adding sufficient water salt to taste, turmeric pwd, asaefotida for 15 mins. Now take a wok and heat 2 tbsp ghee. Then crack mustard seeds, cumin seeds, fenugreek seeds, asaefotida, curry leaves, dried red chilly, bottle gourd, pumpkin , turmeric pwd, red chilly pwd, coriander pwd and salt to taste. Cover the wok with a lid and let the vegetable cook nicely. Then add sambhar masala and chopped tomato and cook for further 2 mins. Then add cooked arhar daal and tamarind paste and bring sambhar to boil. Garnish with coriander leaves.

For coconut chutney:- if it's a dried coconut then soak coconut in water for 3-4 hrs and if it's a fresh one take it as it is. Cut coconut into small pieces, roasted gram daal(bhuna chana) , curry leaves, green chillies, coriander leaves, cumin seeds, curd, ginger and salt to taste , and grind them All together by adding water in it. Now pour grind chutney in a bowl. Make a tadka of mustard seeds, curry leaves and dried red chilly and pour on chutney.

For red chutney:- roast gram pulse in a pan dry till it turns brown red in color. Now take a pan pour 3 tbsp oil, crack mustard seeds, cumin seeds , curry leaves, coconut, red dried kashmiri degi mirch, roasted gram pulse, garlic cloves, chopped onions, chopped tomato and salt to taste. Cook for 10 mins. Now cool the mixture and grind this mix in a grinder by adding required water. Make a thick paste. Now take the chutney in a bowl and pour a tadka of mustard seeds, curry leaves, and dried red chilly.

Plate the idli, sambhar and both chuneys and enjoy it anytime.