मऊ लुसलुशीत आणि जाळीदार उपवासाची इडली आणि सांबर । Farali Idli and Farali Sambar Recipe Madhura

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उपवासाची इडली आणि सांबार करण्यासाठी लागणारे साहित्य
इडली
• १ कप वरई
• १/४ कप साबुदाणा
• १/४ कप दही
• १ चमचा इनो फ्रुट सॉल्ट
• चवीनुसार मीठ
• साजूक तूप
सांबार
• लाल भोपळ्याचे तुकडे
• १ हिरवी मिरची
• कच्च्या केळ्याचे साल काढून केलेले तुकडे
• भेंडीचे मोठे तुकडे
• १ चमचा लाल तिखट
• २ हिरवी वेलची
• ४~५ लवंगा
• १ छोटा दालचिनीचा तुकडा
• ३~४ काळी मिरी
• २ सुक्या लाल मिरच्या
• १ चमचा जिरं
• २~३ मोठे चमचे खोवलेलं ओलं खोबरं
• जरुरीनुसार पाणी
• १ चमचा साजूक तूप
• १ मोठा चमचा तेल
• जरुरीनुसार पाणी
• चवीनुसार मीठ
• १~२ चमचे चिंचेचा कोळ (ऐच्छिक)

मधुराज रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खालील लिंक वर क्लीक करा
१ किलोच्या प्रमाणात सणांचे १०१ मराठी पदार्थ
Amazon link - https://www.amazon.in/dp/B0DCJSQ9QY?r...

00:00-Introduction
00:53-Soaking varai and sabudana
02:22-Cooking veggies for sambar
03:16-Blending pumpkin into puree
04:10-Frying bhendi
04:38-Making sambar
06:02-Simmering the sambar
06:33-Making batter for idly
07:07-Getting idly molds ready
08:06-Filling batter into molds and steaming idly
09:24-Taking the idlies out of the mold
10:17-Serving

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Let’s see how to make upwasachi idly sambar today. Upwas is fasting or vrat. You must be surprised how to make upwas sambar and idly!! We already have seen upwas idly. But today, we will go a step ahead and make upwas sambar too. I know, it won’t taste perfectly like our regular sambar. But I am sure you will enjoy this menu. This is a very easy and simple recipe. It looks nice and tastes just awesome. It is healthy recipe too!! With Navaratri round the corner, you must be looking for some fasting recipes.
Ingredients:
Idly
• 1 cup Varai
• 1/4 cup Sabudana
• 1/4 cup Curd
• 1 tsp Eno fruit salt
• Salt to taste
• Ghee
Sambar
• Chopped Pumpkin
• 1 chopped Green chili
• Peeled and chopped raw Banana
• Chopped Bhendi
• 1 tsp Red chili powder
• 2 green Cardamom
• 4~5 Cloves
• 1 small Cinnamon stick
• 3~4 black Peppercorns
• 2 dry Red chilies
• 1 tsp Cumin seeds
• 2~3 tbsp grated fresh Coconut
• Water as needed
• 1 tsp Ghee
• 1 tbsp Oil
• Water as needed
• Salt to taste
• 1~2 tsp Tamarind pulp (Optional)

Method:
Idly
• Wash varai and sabudana well together and soak it in enough water overnight.
• Drain all the water from the soaked mixture.
• Add curd and the soaked mixture into a blender jar and blend it well together. Avoid use of water
while blending.
• Grease idly molds well with ghee and heat up about 1” water in the idly cooker.
• Transfer the batter into a bowl and add salt and Eno fruit salt.
• You can use 1/4 tsp baking soda in place of Eno fruit salt or add curd and ferment it for about 10-
12 hours.
• Fill up each idly mold with batter and transfer the idly stand into idly cooker.
• Steam idly on medium to high heat for about 10-12 minutes.
• Take the idly stand out and let it cool down.
• Take the idlies out with the help of knife or spoon. Upwas idly is ready.
• You can make around 12 idlies from the proportions used.
Sambar
• Transfer pumpkin and green chili into a cooker pot and add a little water.
• You can add ginger if you want.
• In another pot add raw banana and transfer both the pots into the cooker.
• You can use sweet potato or potato or yam in place of raw banana.
• Close the lid and cool on medium heat until 1 whistle.
• Transfer the cooked pumpkin into a blender jar along with water and blend it into smooth puree.
• Leave few pieces of cooked pumpkin behind.
• Add fresh coconut and blend it well together.
• You can use grated dry coconut in place of fresh coconut.
• Heat up ghee in a pan and add bhendi.
• Fry bhendi well for about 7-8 minutes.
• Add salt and mix well.
• Heat up oil in a pan and add cinnamon, cardamom, cloves and black peppercorns.
• Fry it together for few seconds and add cumin seeds, dry red chilies and red chili powder.
• Fry it for few seconds and add the pumpkin puree and water.
• Mix everything well together.
• Add salt, tamarind pulp, cooked pumpkin, banana and bhendi.
• You can skip tamarind pulp if you don’t want.
• Mix well and simmer sambar on medium heat for about 5-7 minutes. Sambar is ready.
• You can have it as soup or serve it with varaicha bhat or upwas bhakri.

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