Mini Tiffin - 1 (Green Gram Pongal, Idli, Idli Sambar, Idli Podi)

Collection of tiffin items help to fulfill our stomach with happiness especially weekend or any special occasions. I hope you can enjoy to have this combo with your lovely family.

Idli Podi

Ingredients

Urad Dal – ½ cup

Channa Dal – ½ cup

Hing – ½ tsp

Peanuts – a handful

Garlic – 3 pods

Oil – 1 tsp

Salt to taste

Tamarind - 1/5 tsp

For Dry Roast

Sesame Seeds – 2 tsp

Curry Leaves – a handful

Dry Red Chilli – 25

Method

Heat a pan, and dry roast the ingredients one by one which are under to “dry roast” and keep it aside.

In the same pan, heat oil. Add hing, urad dal and roast it till gets slight brown in color and transfer into a plate.

Then add channa dal and roast it for another few min and transfer into plate.

Add peanuts and roast it for few min then transfer into a plate.

Let it cool down completely and grind it as fine powder.

Finally add garlic powder and grind it one more time. 

Keep it in tight air container and serve with hot idlies.

Green Gram Pongal

Ingredients

Basmati Rice - 1 cup

Green gram - 3/4 cup

Finely Chopped Ginger – 2 tsp

Salt to taste

(To Temper)

Pepper -2 tsp

Cumin seeds - 1 tsp

Asafoetida/Hing - a pinch
Curry leaves - few
Ghee – 2 tsp

Cashew – 3 tsp

Method

Wash & Soak green gram overnight. Then soak basmati rice at least for 30 min.

Then pressure cook rice and gram with 1 tsp of ghee and together with 5 cups of water for 4 to 5 whistles. The rice should be mushy.
Once it done, allow it to cool. In a pan, heat ghee. Add the tempering ingredients one by one and saute it for few sec.

Add the tempering ingredients to rice and mix well. Add melted ghee on top of it.

Serve hot with sambar/chutney/kurma… 

Idli Sambar

Ingredients

Toor Dal – 1 cup

Potato – 2 (Big)

Chopped Carrots - 2

Shallots (Small Onions) – 20

Sliced Green Chilli – 4

Chopped Tomatoes – 2

Tamarind – small sized ball

Turmeric – ½ tsp

Asafoetida – a pinch

Salt to taste

To roast & grind

Coriander Seeds – 1 tsp

Channa Dal – 1 tsp

Red Chillies – 4

Cumin Seeds – 1 tsp

Fenugreek Seeds – ½ tsp

Curry Leaves – few

Asafoetida – ½ tsp

To Temper

Mustard Seeds – 1 tsp

Dry Red Chilli – 2

Urad Dal – ½ tsp

Curry Leaves – few

Coriander Leaves – few

Oil – 2 tsp

Sesame oil – ½ tsp

Method

Soak tamarind in warm water for about 10 to 15 minutes. It helps to extract tamarind juice easily.

Pressure cook toor dal for 5 whistles or till it becomes mushy, with two pinches of asafoetida, turmeric powder, few drops of sesame oil and 2 cups of water.

Wash the potatoes and cut into 4 slices and pressure cook it along with toor dal. Once it done, peel of potato skin and cut into small pieces.

Roast all the ingredients under to roast and grind. Do not burn anything. So roast everything on a low flame. Let it cool down and powder into coarse powder.

In a kadai, heat oil and add small onions then fry till it becomes mushy. Now add green chilli and tomatoes and fry till transparent.

Extract tamarind juice from the tamarind. Dilute it and make it 1 cup of it and add start heating in a pressure cooker/kadai.

Add the fried onions, tomatoes to it. Then add few curry leaves, coriander leaves, salt and bring to boil. Then add mashed or sliced potatoes.

Now add the coarse powder (sambar powder), keep pressure cook for another 2 whistles. If you need, add extra water to avoid lump formation. 

In a pan, heat oil add mustard seeds, urad dal, and dry red chilli, curry leaves and coriander leaves. Mix it with sambar.