Idli sambhar chutney

Name: Idli sambhar chutney
Cuisine: Indian
Ingredients: For idli-; 3 cups boiled rice; 1 cup urad dal; as per taste Salt; 1 tsp Baking soda; For sambhar-; 1 and half cup tuver dal; 2 tbsp Ghee; 1 tsp Mustard seeds; 1/2 tsp Cumin seeds; 3-4 Curry leaves; 2 pcs Red chilli; Pinch asafoetida; 2 Chopped onions; 1/2 cup each bottle gourd,potato, pumpkin and brinjal in dice cut; 3-4 Drum sticks; 1 Tomato chopped; 4 small pieces Tamarind; 2 tbsp Jaggery; as per taste Salt; 1 tsp turmeric powder; 1 tbsp Red chilli powder; 1 tsp Cumin coriander powder; 2 tbsp Sambhar masala; 1 tsp Methiya masala; 1 tbsp Coriander finely chopped; For Chutney-; 1/4 piece coconut; 1 tbsp fhutana dana; 2 green chillies

Chef Archana Dave @chefarchanadave

Chef Archana Dave @chefarchanadave

For idli-
3 cupsboiled rice
1 cupurad dal
as per tasteSalt
1 tspBaking soda
For sambhar-
1 and half cup tuver dal
2 tbspGhee
1 tspMustard seeds
1/2 tspCumin seeds
3-4Curry leaves
2 pcsRed chilli
Pinchasafoetida
2Chopped onions
1/2 cup eachbottle gourd,potato, pumpkin and brinjal in dice cut
3-4Drum sticks
1Tomato chopped
4 small piecesTamarind
2 tbspJaggery
as per tasteSalt
1 tspturmeric powder
1 tbspRed chilli powder
1 tspCumin coriander powder
2 tbspSambhar masala
1 tspMethiya masala
1 tbspCoriander finely chopped
ForChutney-
1/4 piece coconut
1 tbspfhutana dana
2green chillies
1 pieceginger
3 tbspCurd
as per tasteSalt
as requiredWater for grinding
1 tbspoil
1 tspmustard seeds
1/2 tspcumin seeds
3-4Curry leaves
1 tspUrad dal
2-4Red chillies
Pinchasafoetida

Cooking Instructions

1

For idli
Soak rice and dal overnight in water.
Then coarsely grind it in a grinder.
Keep it for 15 to 20 hours according to the climate for fermentation.
Now add soda and salt to it and mix it well.
Take idli cooker and make idlis of it.
2

For sambhar-
Whistle tuver dal for 5 to 7 in a cooker.
Boiled all the veggies for 3 whistle.
Take a wok and heat it.
Add ghee to it.
Add mustard seeds and let it sputter for few seconds.
Then add cumin seeds, curry leaves, red chilli and finally asafoetida.
Add onion and saute till it becomes golden brown in colour.
3

Add all veggies and above mention spices.
Then add blended tuver dal to it.
Add 1 glass of water to it and let it stem on low flame for 10 minutes.
Sambar is ready now.
Garnish it with coriander.
4

For Chutney-
Take a grinder put coconut,fhutana dana, chilli, ginger, salt, curd and water.
Grind it in a blender.
Place it in a bowl.
Heat oil and put urad dal and let it sputter for a few seconds.
Add mustard seeds and let it sputter.
Add cumin seeds, red chilli and curry leaves.
Then add asafoetida.
Off the gas and put this tempering to chutney and mix it well.
Garnish it with coriander.
Take a bowl and serve idli, sambhar and chutney together and enjoy this scrumptious dish.