Idli with Sambar

Steamed fermented rice and lentil cakes served alongside a rich lentil and vegetable sambar and coconut chutney.

Ingredients

• 600g basmati rice
• 1 cup semolina
• 2 tsp minced garlic
• 1 tsp garam masala
• 3 tbsp ghee
• 2 green chilies, chopped
• a handful of fresh cilantro, chopped
• roasted cashews, to taste
• 400ml whole milk
• 1/2 tsp ground turmeric
• 2 yellow onions, chopped

Instructions

1. 1

   Gather and prep the semolina and basmati rice, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the minced garlic and potatoes, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the basmati rice, season with ground coriander, and cook until just done, about 15 mins.

5. 5

   Warm the semolina alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the semolina and spoon the cooked mixture over the top.

7. 7

   Drizzle with tamarind paste and finish with a sprinkle of curry leaves.

8. 8

   Serve immediately while everything is warm.

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