Name: Fish Sambar and Idly recipe by Vinutha Hk at BetterButter
Prep time: 500 min
Cook time: 40 min
Total time: 540 min
Yield: 6
Ingredients: For idly:; 1/2 cup urad dal; 1&1/2 cup rice; 3 tablespoons Pressed rice/ poha/ avalakki; Salt to taste; Water for grinding; For fish sambar:; 500gms fish; Fistfull of tamarind; Salt as per taste; To grind:; 1 full fresh coconut grated; 4 medium onions; 3 medium tomatoes; 10 garlic pods; 5 tablespoons sambar powder; Water to grind; For tempering:; 2 tablespoons oil; 1 teaspoon mustard; 20 curry leaves; 6 crushed garlic pods; 1/2 onion finely chopped

ABOUT Fish Sambar and Idly RECIPE

A traditional rural Karnataka recipe. Very popular in each home who loves fish. Fish sambar has its own taste. The more fish is in the sambar, the more the taste. Generally it is prepared today and eaten on the next day. Taste really is yummy, delicious, mouth watering. Do try.

Ingredients Serving: 6

For idly:
1/2 cup urad dal
1&1/2 cup rice
3 tablespoons Pressed rice/ poha/ avalakki
Salt to taste
Water for grinding
For fish sambar:
500gms fish
Fistfull of tamarind
Salt as per taste
To grind:
1 full fresh coconut grated
4 medium onions
3 medium tomatoes
10 garlic pods
5 tablespoons sambar powder
Water to grind
For tempering:
2 tablespoons oil
1 teaspoon mustard
20 curry leaves
6 crushed garlic pods
1/2 onion finely chopped

Instructions

For Idly: soak rice, avalakki and urad dal separately for 6 to 8 hours. Then grind all the ingredients to a fine paste. Transfer it to a bowl and add salt as per taste. Allow it to ferment overnight.
Next morning, mix the batter gently. Pour it to a idly stand and steam it for 15 to 20 minutes.
For Fish Sambar:
Clean the fish gently and nicely. Apply salt, tamarind pulp and allow it to stand for half an hour (so that the fish soaks the salt and tamarind nicely).
Chop the onions roughly. In a pan add a teaspoon of oil. Fry the onions for 5 minutes on a medium flame and allow it to cool. (This gives a nice flavour).
Take a jar, add the onions and other ingredients under section "to grind". Grind it to a fine paste.
In a vessel, add in the oil for tempering. Heat it on a medium flame.
Once hot, add in mustard and allow it to splutter. Then add crushed garlic and lower the flame. Fry it.
Then add finely chopped onions and curry leaves. Fry till done.
Now add the grinded paste, add sufficient water to cook the masala (to reach sambar consistency). Raise the flame to a medium flame. Cook it for 15 minutes.
Now add the salt and tamarind pulp (remember you had added salt and tamarind pulp to season the fish in the start). Mix well. Cook for 5 more minutes. Check for the seasoning.
Now add the fish gently into the cooking sambar. Do not mix it (fish will become mushy and pieces will fall apart). Cook for 10 minutes or until done.
Note: Fish sambar require more tamarind pulp. Soak the tamarind in hot water so that it leaves most of its juice.

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