Vendhaya Idli / Fenugreek Idli

Next recipe under seasonal theme is Vendhaya Idli or Fenugreek Idli. Fenugreek is good to reduce the body heat, and also it’s good for stomach upsets and a must for nursing moms. Especially for nursing mom’s they can take fenugreek in any format and as many they need. It’s also good for diabetes patients. This is my moms recipe, she leant this from her periya amma.

Ingredients:

Idli Rice	2 cups
Fenugreek seeds	1 Tbsp
Urad dal	2 tsp
Backing soda	¼ tsp
Salt	as per taste
Water

 

Directions:

1. Soak urad dhal and fenugreek seeds together and rice in another bowl for about 6-7 hours.
2. Grind urad dhal and fenugreek seeds together for about 10 – 15 minutes or until smooth and fluffy by adding water little by little.
3. Grind rice separately to a smooth batter; finally mix both the batters by adding enough salt.
4. Allow it to ferment for about 8 hours or overnight (as you do for regular idli batter for me it took 12 hours).
5. After fermentation add backing soda and mix well. Grease the idli mold and pour enough batter in each mold and steam cook for 10 minutes.
6. Serve it with any chutney or sambar.

 

Note:

• The batter should be very thin like dosa batter. If your batter is thick then your idli will be hard.
• Fill your idli mold ¾, idli will rise.
• Better if you serve hot.

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Arrachuvitta Sambar

Yesterday I posted Idli, without a sambar this dish will not be a complete meal, so today going to share a sambar recipe. I have already posted couple sambar recipe in my blog. So planned to share a famous arrachu vitta sambar, sambar should be one of the important side dish for any type of breakfast menu, it goes with pongal, idli, dosa, vada, uppma and uthappam.

Arrachu vitta sambar will be rich when compared to regular one, you can use any different vegetables each veg give a unique taste and the best one will be drumstick.

Ingredients:

Toor dal	½ cup
Onion (1 inch cubed)	1 small size
Tomatoes	1 medium size
Tamarind	Big gooseberry size
Sambar powder	1 tsp
Chili powder	½ tsp
Turmeric powder	½ tsp
Drumstick	2
Curry leaves	few
Cilantro	few
Salt
Oil
To Grind
Cinnamon	1 inch
Clove	2
Split channa dal (kadalai parrupu)	2 tsp
Cumin seeds	1 tsp
Fennel seeds	½ tsp
Garlic pods	3-4
Coconut grated	¼ cup
Coriander powder	1 Tbsp
Poppy seeds	½ tsp
Dry red chili	1-2

 

Directions:

1. Pressure cook toor dal with 2 cups of water for 2-3 whistles.  
2. Heat a teaspoon of oil in a kadai, fry cinnamon, clove, pepper, channa dal, cumin seeds, garlic and dry red chili (follow this oder), for 2 minutes finally add coconut and coriander powder and fry for a minute.
3. Turn off the stove and add fennel seeds and poppy seeds and mix well allow it to cool and grind to smooth paste.
4. In same kadai, heat a tablespoon of oil and splutter mustard seeds and fenugreek seeds, add chopped onion curry leaves and coriander leaves saute until they turn golden brown.
5. Add chopped tomatoes and cook until it turns soft, add drumstick and saute them until raw smell leaves.
6. Soak tamarind in ½ cup water for 10 – 15 minutes. Extract the pulp and add to the above mixture.
7. Add sambar powder, chili powder and turmeric powder when tamarind water starts to boil, cook until raw smell of tamarind leaves (if needed ¼ add water).
8. Add the ground paste to tamarind mixture and cook until for 5 minutes.
9. Mean while drain the water from cooked toor dal and mash the dal to fine paste. And add dal and water to cooking sambar with enough salt and cook until drumstick cooked soft.
10. Finally add few curry leaves and cilantro before turning off the stove.

Tips:

• If you’re planning to prepare rasam save the dal water for rasam and add enough water to the dal.
• After adding dal to sambar check the taste if you feel anything is missing this is the right time to add.
• Instead of drumsticks you can use radish, carrot, potatoes, white pumpkin, or even mixed vegetables.

 

 

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Stuffed Idli

I came to know about this Blogging Marathon in December through Priya’s Versatile Recipes, when I was thinking to join, found the registration was closed, waited for next month, still I missed the last date. I need to thank srivalli for accepting me for late registration.

My first theme is kids Lunch box recipes; lunch box recipe is an easy task, but when it comes to kids, it’s a tough task. My twin girls are three year old and started two hours schooling from last year. Couple months back they started to take lunch once in a week. I started to try lunch box foods, that too for picky eaters it’s really a tough time to find a good recipe.

Today’s recipe is Stuffed Idli. Few weeks back my little once started to eat idli only with milk, but they love to eat like that so planned this stuffed idli with milk for lunch. It worked for me. Instead of milk you can use chutney or curd.

Ingredients:

Idli batter	as needed
Carrot	1 small size
Beans	5-6
Cauliflower	¼ cup
Potato	1 small
Onion chopped	¼ cup
Green chili	1
Garam masala	½ tsp
Pav baji masala	½ tsp
Coriander leaves	few
Salt
Oil

 

Direction:

1. Using food processers chop the vegetables. Boil potato and peel the skin and mash it.
2. Heat oil in a pan, sauté onion and green chili until pink, now add the vegetables and cook until raw smell goes. In this stage add mashed potato.
3. Now add garam masala, pav baji masala and enough salt cook for another 2 minutes. Add coriander leaves and turn off the stove and allow it to cool completely.
4. Meanwhile grease the idli molds and pour one tablespoon idli batter. Add one tablespoon vegetable stuffing and cover with another tablespoon of batter.
5. Steam cook for 10 minutes and serve with chutney.

Tip:

Curd (Thalicha thayir) is a nice combination for idli.

Thalicha thayir

Fry mustard seeds, urad dal, dry red chili and ½ cup onion, add to 1 cup curd with salt.

 

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