Green gram dal - Pachai Parupu/Pasi Parupu/Payatham Parupu - 1 cup
Pearl onion - Sambar vengayam - 10 nos.
Tomatoe - Thakkali - 2 nos.
Red chilli powder - Kaintha milagai thul - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal podi - 1 tea spoon
Asafoetida - Perungayam - a pinch
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Mustard - Kadugu - 1 tea spoon
Black gram dal - Ulutham parupu - 1 tea spoon
Red chillies - Kaintha milagai - 2 nos.
Fenugreek - Vendayam - 1 tea spoon
- Wash and soak green gram dal in water and keep them in cooker adding 3 cups of water with 1 tea spoon of turmeric powder, asafoetida and a tea spoon of oil. Chopp onions, tomatoes and keep other ingredients ready.
- Heat oil in a kadai, splutter mustard seeds, black gram dal, red chillies, curry leaves and add onions followed by tomatoes, fry them well. Now add boiled dal to it. Add little salt, red chilly powder, coriander powder and mix them well. Let it boil for some 10 minutes. Garnish with coriander leaves.
Idly Sambar is ready to be served. It can be served with idly. It can be served for 4 people. It requires 20 minutes to cook.
Note: Dal will be leaving bubbles and coming out of pressure cooker very easily. Hence always cook this dal in a medium or low flame.
Optional: Any vegetables can be added for taste. Ingredients can be added/removed.
My doctor told me to stop having intimate dinners for four. Unless there are three other people.