Idli Sambar and Coconut Chutney

Ingredients:

Idli:

• Rice – 3 cups
• Tata Sampann Urad Dal – 1 cup
• Methi Seeds – 2 tbsp

Sambar:

• Toor dal – 1 cup
• Chopped onion – ½ cup
• Chopped Tomato - ½ cup
• Green chilli - 2
• Drumstick – 1 drumstick
• Brinjal chopped (1/4 cup)
• Carrot chopped – ¼ cup
• Tata Sampann Red chilli powder – 1 tbsp
• Turmeric powder - ¼ tsp
• Mustard seeds – 1 tsp
• Curry leaves – 12 to 15 leaves
• Sambar Masala – 2 tbsp
• Tamarind juice – 2 tbsp or 1 tbsp tamarind paste
• Jaggery – 1 tsp
• Salt – 1.25 tbsp or as per taste
• Cooking oil – 4 tbsp
• Hing – 1 pinch
Coconut chutney:
• Ginger - 1 inch
• Green chilli - 2
• Fresh coconut -1/2 cup
• Roasted chana dal -1 tbsp
• Tamarind pulp -1 tsp
• Salt to taste- 1 tsp
• Cooking oil - 1 tbsp
• Curry leaves - 10
• Mustard seeds -1 tsp
• Tata Sampann Urad dal - 1 tsp
Recipe:
Idli:
• Soak all the ingredients overnight
• Grind it into smooth paste
• Rest it for 8-10 hours or overnight
• Mix the batter and add salt to taste
• You may add pinch of soda(optional)
Grease the idli tray with oil
• Pour the batter in idli tray and steam it
• Take it out and serve it with sambar and chutney
Sambar:
• Boil toor dal with all the vegetables in cooker
• Open the cooker and add sambar masala, jaggery and tamarind pulp and cook it on slow
flame for 8-10 minutes
• Heat oil in tadka pan, add mustard seeds, curry leaves, hing and red chilli powder
• Pour the tadka in sambar and serve with idli and chutney
Coconut Chutney:
• Grind coconut, ginger, green chilli, tamarind pulp, roasted chana dal and salt.
• Heat oil in tadka pan, add mustard seeds, curry leaves, urad dal and dry red chilli
• Pour the tadka in chutney and mix it
• Serve it with idli, dosa and sambar.