Idli, Sambhar & Coconut chutney

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Here is a traditional South Indian recipe for Idli and Sambar,Nariyal chutney recipe. Perfect for breakfast or any meal:

 IDLI RECIPE (Steamed Rice Cakes)

Ingredients:

• 1 ½ cup urad dal (split black gram)
• 2 ½ cups idli rice (or parboiled rice)
• 1 tsp fenugreek seeds (optional)
• Salt to taste
• Water as needed
• Oil (for greasing idli molds)

additional South Indian recipe for Idli and Sambar, perfect for breakfast or any meal:

Instructions:

• Soak: Soak urad dal and fenugreek seeds together for 4–5 hours. Soak rice separately for the same time.

• Grind: Grind urad dal first to a smooth and fluffy batter, adding water as needed. Grind rice to a slightly coarse paste. Mix both batters in a large bowl. Add salt.

• Ferment: Cover and ferment the batter overnight or 8–10 hours until it rises and turns slightly bubbly.

• Steam: Grease idli Molds with oil. Pour batter into Molds. Add water in steam cooker and steam in an idli cooker or steamer for 10–12 minutes. Check with a toothpick – it should come out clean. Cool slightly, remove idlis using a spoon.

SAMBAR RECIPE (Spiced Lentil-Vegetable Stew)

Ingredients:

• 1 cup toor dal (pigeon pea lentils)
• 1½ to 2 cups mixed vegetables (drumsticks, carrots, bottle gourd etc.)
• 1 medium onion(chopped)
• 2–3 tbsp tamarind pulp (take 1 spoon tamarind and soak in ½ cup of hot water)
• 1½ tsp sambar powder
• ¼ tsp turmeric powder
• Salt to taste
• 2 cups water (adjust as needed)
• Jaggery powder- ½ Tb spoon

Tempering (Tadka):

• 2 tsp oil or ghee
• 1 tsp mustard seeds
• 1 dried red chili
• A pinch of asafoetida (hing)
• 1 sprig curry leaves

Instructions:

1. Cook Dal: Pressure cook toor dal along with salt, turmeric, vegetables (except drum stick) and water for 3–4 whistles until soft. Mash well. Ingredients we required mentioned below on the image.

1. Temper: Heat oil/ghee, splutter mustard seeds, add red chili, hing, curry leaves. Add chopped onion and when it fried then add sambar powder. Simmer for 5–7 minutes.

Then add dal and stir 4-5 mins. After that add tamarind pulp & jaggery powder. Pour this tempering over the sambar. Stir.

Ingredients for Nariyal chutney:

• Tender coconut- 1
• Roasted chana daal- ½ cup
• Green chilly- 2
• Ginger- cutted into 2-3 slices
• Salt to taste
• Curry leaves- 8 to 10 leaves for grind

For tempering:

• Dry red chilly- 2 broken
• Musturd seeds- 1 Tea spoon
• Curry leaves- 4 to 5 leaves
• Oil- 1spoon

Instructions:

1. Add all the ingredients into the mixer grinder and make fine paste.

1. Take a pan, add oil, add all tempering items. Wait for few minutes

Here the Idli, Sambhar and Nariyal chutney is ready to serve ! Enjoy the meal !