This recipe is from one of my dear Indu aunty, my very own neighbor.Most of the time I satiate my south indian food cravings from her kitchen.
Her 22 years of experience in culinary skills, thrilled me and I couldn't stop myself to share her one recipe in my blog, with all her permission.
Kanchipuram Platter
This platter contains 3 different flavors.
1) Kanchipuram Idli
2) Kanchi Vadai
3) Mix Veg Sambhar.
Kanchipuram Idli:
2 Cups rice(soaked overnite)
2 Cups urad dal(soaked overnite)
3 Big spoons curd
1/2 cup crushed roasted cashews
Salt (acc to taste)
1 Tb spoon black pepper powder
1 Tb dana methi(soaked overnite)
Coarsely grind rice, urad dal and danamethi and keep aside for 7-8 hrs for fermentation. Later, mix curd, salt, cashew, black pepper.
Place above mixture using spoon in idli mould and steam for 3-4 minutes.
Kanchi Vadai:
2 Cups of urad dal(soaked overnite)
Chopped vegetables( whichever available)
Salt (acc to taste)
Zeera powder (acc to taste)
Red chilli powder (acc to taste)
Grind urad dal and mix all above ingredients. Make small balls and deep fry in oil. Keep it aside.
Mix Veg Sambhar:
Chopped vegetables( whichever available)
1 cup arhar dal
1 tb spoon sambhar masala(readily available in market)
Boil arhar dal with salt and turmeric (1/2 t spoon). Saute all the vegetables separately. Mix it in cooked dal. Add oil in a pan, add mustard seeds, when seeds start splutter simmer the flame. Add curry patta and sambhar masala and immediately add cooked dal and mix well.
Keep aside 1 bowl of sambhar separately
Soak vadai in sambhar for few 7-8 minutes.
Arrange all the items in a plate and serve hot.
