Idli
1. Heat 1 tbsp of oil in a kadai and roast the sooji for 2-3minutes till it's fragrant but the colour should not change.
2. Add the salt and let it cool.
3. In a bowl, add the roasted sooji, curd and water mix well. Add the soda-bi-card and mix.
4. Leave it for 10 minutes to rise. In the meanwhile grease the idli mold and heat the water in a steamer.
5. After 10 minutes, transfer the batter to the mold and steam for 12-15 minutes or till idlis are done.
For the Sambhar, Rub the soaked tamarind to take out the pulp. Sieve the pulp using a broad steel strainer. Keep aside.
Wash the dal and add it to a pressure cooker, along with 2 cups of water, salt and ghee. Cook for 3- 4 whistles. Let the pressure drop itself. Open the lid and mash the dal a little. Add all the vegetables. Pressure cook for another 2-3 whistles.
Once the pressure drops, keep the sambhar on heat again, add the tamarind pulp, jaggery and sambhar powder and mix well.
For the tempering heat the oil in a pan, add the dry red chilies and mustard seeds. Once the mustard seeds splutter add the curry leaves. Sauté for 4-5 seconds. Add the tempering to the sambhar and mix well. Check seasonings also for the consistency.
For the chutney
1. Add all the ingredients for the chutney to a grinder jar and grinder to a smooth paste using some water.
2. For the tempering, heat oil in a terming pan. Add the mustard seeds and curry leaves.
3. Let it splutter. Add the tempering to the chutney.
Serve hot idlis, with sambhar and chutney.
