Idli Sambar

Ingredients

• 300 g idli rice
• 100 g urad dal
• 150 g toor dal
• 1 drumstick
• 1 carrot
• 1 onion
• 1 tbsp tamarind paste
• 2 tbsp sambar powder
• 1 tsp mustard seeds
• 10 leaves curry leaves
• 50 g coconut

Steps

1. Soak idli rice and urad dal separately for 6 hours, grind to a smooth batter, then ferment overnight until doubled.
2. Grease idli molds, pour batter into each cavity, then steam for 12-15 minutes until a toothpick comes out clean.
3. Cook the toor dal until mushy.
4. Separately sauté mustard seeds, curry leaves, onion, and chopped vegetables.
5. Add sambar powder, tamarind paste, cooked dal, and 500ml water.
6. Simmer 20 minutes until vegetables are tender.
7. Make coconut chutney: blend fresh coconut, green chili, and ginger, then temper with mustard seeds and curry leaves.
8. Serve soft idlis with hot sambar and coconut chutney on the side.