For sambar: Pressure cook tur Daal. Heat oil in a pan. Add tomatoes and tamarind and salt. Cook tomatoes till they are soft and mushy.

Once tomatoes are soft, add sambar masala, red chilli powder and dash of water and further cook for sometime. Then crush it into fine paste with a blender.

Now mash the boiled tur daal, add tomato and tamarind paste to it. Add boiled bottle gourd into it and boil the daal for 5 to 6 minutes on medium flame.

Now prepare tempering for sambar. Heat rest of the oil in a pan, add mustard seeds, curry leaves and Hing and add the tempering into sambar. Again boil sambar for 2 to 3 minutes. And it is ready.

For coconut chutney, add all the ingredients of chutney in a mixer grinder and crush it into smooth chutney.

For Kanchipuram Idli:
Heat oil in a pan, add mustard seeds, jeera, chana daal, urad dal, cashews and curry leaves and let it splutter. Now add turmeric and mix well.

Add this tempering into Idli batter and mix well. Add salt and baking soda and again mix well. Meanwhile keep the idli steamer ready.

Spoon the batter in greased Idli stand and sprinkle some malgapudi powder (gun powder) on top and place it in the steamer.

Steam the idlis on high flame to 10 to 12 minutes or till knife comes clean. Apply ghee on top of hot idlis.