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

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

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.

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.

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

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.

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.

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