Idli Sambhar Chutney

Name: Idli Sambhar Chutney
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups Rice; 1 cup split Urad dal; 2 tsp Salt; 1 tbsp Fenugreek seeds; 1 Eggplant; 1/2 Capsicum; 1 Onion; 1 Tomato; 1/2 cup Arhar Dal; 1 tsp Turmeric powder; 1 tsp Mustard seeds; 1 tbsp Sambar masala; 2 tbsp Oil; as required Salt to taste; 1 cup Coconut (grated); 2 tbsp Roasted Chana Dal; 1 inch Ginger; 1 clove Garlic; 2 Green Chilli; 1/2 tsp Salt; As needed Water; 2 tsp Oil; 1 tsp Mustard seeds; A few Curry leaves

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#Feb
#W2
Idli Sambar and Chutney is a popular South Indian breakfast combination where fluffy soft idli (savory steamed cake) is served with hot sambar (vegetable lentil stew) and Coconut chutney. It makes a delicious, healthy, comforting, and protein-packed meal.

Sanuber Ashrafi @tasty_treatbysanu

Saved

Ingredients

40 minutes

4 servings

For Idli
3 cupsRice
1 cupsplit Urad dal
2 tspSalt
1 tbspFenugreek seeds
For Sambhar
1Eggplant
1/2Capsicum
1Onion
1Tomato
1/2 cupArhar Dal
1 tspTurmeric powder
1 tspMustard seeds
1 tbspSambar masala
2 tbspOil
as requiredSalt to taste
For Chutney
1 cupCoconut (grated)
2 tbspRoasted Chana Dal
1 inchGinger
1 cloveGarlic
2Green Chilli
1/2 tspSalt
As neededWater
2 tspOil
1 tspMustard seeds
A fewCurry leaves

Saved

Steps

40 minutes

1

For Idli, Soak the rice with fenugreek seeds and urad dal in water separately for 5-6 hours.
2

Grind the lentil to a fine smooth paste, and the rice a little coarse.
3

Mix the all with salt and enough water to form a batter of dropping consistency, then leave covered, in a warm place to ferment to a spongy batter, overnight.
4

Steam in a greased idli mould.
5

For sambhar, cut all the vegetables for the sambar, put them in the pressure cooker, then add washed Arhar dal, turmeric, salt and water and cook till 3-4 whistles.
6

Heat oil in a pan and add mustard seeds to it, then add onion and fry till it turns pink.
7

Now add tomato and sambar masala and cook for a while, add this to the cooked lentils and mix well and cook for a while.
8

Firstly in a blender take grated coconut and roasted gram dal, wlso add ginger, garlic, chilli, and salt.
Blend to smooth paste adding some water.
9

Heat oil in a pan and splutter mustard seeds and curry leaves. Pour the tempering over the chutney and mix well.
10

Serve hot idli sambar with coconut chutney.