Idli With Coconut Chutney And Sambhar

To make idlis, first, prepare a greased idli tray with 1 tsp oil.

Pour batter into the tray carefully into each mold.

Put the loaded tray into the idli stand.

Cover and steam cook the idlis.

Remove and let hot steam escape.

You may mix white sesame seeds in the batter for a nutritional twist.

To make the chutney, add 1/8 cup chopped Fresh Coconut in a blender jar.

Add 1/8 tsp chopped ginger, 1/8 tbsp chana dal, 1/8 tsp tamarind paste, 1/8 tsp chopped green chili, and 1/8 tsp salt.

Add white sesame seeds, add sufficient water and blend well.

To prepare the tempering, first, add 1/8 tsp oil.

Add 1/8 tsp mustard seeds and allow it to crackle.

Add 2 curry leaves, 1/8 tsp urad dal and let it all crackle.

Add this spluttering tadka on the prepared coconut chutney.

To prepare sambhar, in a saucepan, add 1/8 tsp tamarind pulp, 1 no drumsticks, 1/8 cup each of diced capsicum, 1/8 cup each of diced brinjal, and 1/8 cup chopped tomato.

Add 1/8 tsp sambhar powder, 1/8 tsp salt, water as required , mix, and cook well.

Add 1/8 tsp haldi, and 1/8 cup cooked tur dal and mix well.

To temper sambhar, heat 1/4 tsp oil.

Add 1/8 tsp each of rai, 1/8 tsp hing, 1/8 no red chilli and 2 leaves of kadi patta.

Saute well, add tempering in the sambhar.

Garnish with 1/8 tsp chopped coriander leaves and 1/4 tsp grated fresh coconut.

Add mixed white and black sesame seeds and mix well.