Colorful Veggie Idli with Dried Carrot Sambar

Ingredients:

• Idli batter (3 portions)
• 1 tbsp oyecurry  beetroot powder
• 1 tbsp oyecurry spinach (palak) powder
  
• Oil for greasing
  For sambar:
• toor dal
• tamarind pulp
• oyecurry dried carrots
• mustard seeds
• curry leaves
• turmeric
• red chili powder
• salt
• sambar powder

Method:

For idlis:

1. Divide the idli batter into three equal parts.
2. To one part, mix in 1 tbsp beetroot powder for a vibrant red color.
3. To the second part, add 1 tbsp spinach powder for a fresh green hue.
4. Leave the third part plain for classic white idlis.
5. Lightly grease idli moulds and pour each colored batter into separate moulds.
6. Steam for 10–12 minutes until cooked through.

For the sambar:

1. pressure cook toor dal until soft.
2. In a pan, heat oil and temper mustard seeds and curry leaves.
3. Add turmeric, red chili powder, and sambar powder.
4. Stir in tamarind pulp and a handful of dried carrots.
5. Add the cooked dal and simmer until the flavors combine well and the carrots are soft.

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