For Sambar

Roast toor dal and and wash it with water and let it rest for 1/2 an hour.

Put pressure cooker on heat and add lauki, tomato, beans, toor dal, green chilli (1), salt, turmeric powder, red chilli powder, tamarind pulp and water and cook it for 4-5 whistle.

Switch off the flame add sambar masala, tamarind pulp and cook it for 1 whistle.

Then temper it wide oil, mustard seeds and dried red chilli.

For Coconut Chutney

Grind coconut, curd, ginger, left green chilli and salt into not so thin not so thick paste and pour it into a vessel and temper it.

For idli

Take a vessel and add rava, curd, some grated coconut and salt into it and let it rest for 10-15 minutes.

Grease idli stand with oil. Meanwhile allow water to boil in which we'll be steaming our idlis.

Add Eno into the batter and pour it into the greased idli stand one by one and let it cook for 10-15 minutes so that it's size can increase.

Switch off the flame and serve idli with sambar and coconut chutney.