Veg stew, soothi, Rava idlie

Ingredients (38)

• mixed vegetables
• coriander seeds1
• jeera1 tsp
• cinnamon stick1
• bay leaves1
• poppy seeds-1tsp
• dried red chillies-4
• coconut milk100 ml
• shredded green cabbage0.75 cup
• carrot0.25 cup
• potato cubed1
• eggplant cubed1
• red onion0.25 cup
• green chili slit length wise1.5
• strand curry leaves1
• water3 cup
• milk or coconut milk0.5 cup
• pinch of tumeric powder
• salt
• lemon juice2.5 tsp
• combination and amount of the above vegetables can be changed according
• sooji2 cup
• oil2 tbsp
• mustard seeds1 tsp
• asofoetida
• channa daal1 tsp
• urad daal1 tsp
• dry whole red chili1
• broken cashew pieces1 tbsp
• yogurt1 cup
• curry leaves1 sprig
• green chili1
• cilantro5 sprig
• ginger1 tsp
• salt1 tsp
• water1 cup
• eno fruit salt2 tsp
• tomatoes and cilantro leaves

Method

1. 1

   Cook the vegetables in boiling water adding salt and turmeric powder, till it become soft. Meanwhile, add oil in a pan. Add jeera, red chillies,coriander seeds, spices. Fry till it turns to a slight brown colour. Grind it to a smooth powder. Add this mixture/ masala to the cooked vegetables and mix well. Cook for another 5 minutes. Then add the coconut milk and keep for another 2 minutes. Don't cook for a long time after adding coconut milk.

2. 2

   Put all the vegetables, onion and green chili in a saucepan and add water and cook on a medium flame for about 15 minutes or until the vegetables are tender.

3. 3

   Add tumeric powder

4. 4

   Add milk/coconut milk and boil for another 3-4 minutes on low flame

5. 5

   Add the curry leaves and salt

6. 6

   Leave the sothi on the stove until it cools down a little bit (until it becomes warm)

7. 7

   Now add lemon juice and serve warm with idiyappam

8. 8

   Yields about 3-4 servings as a side dish

9. 9

   Heat Oil in medium pan on medium heat.

10. 10

    Add Mustard Seeds and allow them to pop.

11. 11

    Add Asofoetida, Dry Red Chili, Channa Daal, Urad Daal and mix.

12. 12

    When Channa and Urad Daals become light brown, add in Sooji and mix well.

13. 13

    Keep roasting Sooji until a nice fragrant smell comes or you see the Sooji turning light brown. Do Not Burn the Sooji.

14. 14

    Transfer Sooji to a medium bowl and allow it to cool for about 10 minutes.

15. 15

    Lightly oil Idli trays with spray cooking oil or regular oil.

16. 16

    Prepare Idli steamer by pre-heating water to a boil.

17. 17

    In another small bowl, mix Yogurt, Curry Leaves, Green Chilies, Cilantro, Ginger and Salt. Mix well.

18. 18

    Pour Yogurt mixture into the cooled Sooji and mix.

19. 19

    Add Water a little at a time and keep mixing until there are no lumps visible. Allow the batter to rest for at least 15-20 minutes.

20. 20

    Add ENO Fruit Salt and mix well. The mixture should foam up.

21. 21

    Immediately pour mixture into the Idli Trays and put the Idli Stand into the steamer.

22. 22

    Place a tight lid on the steamer and steam Idlis for exactly 16 minutes on medium heat.

23. 23

    Remove Idlis from the trays by scooping them out with a spoon.

24. 24

    Serve hot with chutney or sambar.

25. 25

    Makes approx. 20 idlis.

26. 26

    If you have an Idli Stand, but no steamer, you can use any tall stock pot with a tight fitting lid. Another alternative is to use a Rice Cooker (your Idli Stand Should fit into it).