Idli with Sambar and Coconut Chutney

Ingredients

• 2 cups idli rice
• 1 cup urad dal
• 1 teaspoon fenugreek seeds
• 4 cups water
• 1 teaspoon salt
• 1 teaspoon mustard seeds
• 2 cups vegetables (mixed, e.g., carrots, beans, potatoes)
• 1 cup toor dal (pigeon peas)
• 1 tablespoon tamarind paste
• 1 cup coconut
• 2 pieces green chilies
• 1 inch piece ginger
• 2 tablespoons coriander leaves
• 2 tablespoons oil

Instructions

1. 1

   Rinse the idli rice and urad dal separately under cold water until the water runs clear. Soak them in separate bowls with enough water for at least 6 hours or overnight.

2. 2

   After soaking, drain the rice and dal. In a blender, combine the urad dal, fenugreek seeds, and 1 cup of water. Blend until smooth and creamy. Transfer to a large mixing bowl.

3. 3

   In the same blender, blend the soaked idli rice with 1 cup of water until it reaches a slightly coarse texture. Combine it with the urad dal mixture. Add salt and mix well. Cover and let it ferment in a warm place for about 8-12 hours.

4. 4

   For the sambar, rinse the toor dal and cook it in a pressure cooker with 3 cups of water for 3 whistles or until fully cooked and soft. Mash it and set aside.

5. 5

   In a large pot, heat 1 tablespoon of oil. Add mustard seeds and let them splutter. Then, add the mixed vegetables and sauté for 5 minutes. Add the mashed toor dal, tamarind paste, and 1 cup of water. Simmer for 10-15 minutes until the vegetables are tender.

6. 6

   For the coconut chutney, blend the coconut, green chilies, ginger, and a little water until smooth. Adjust the consistency with water as needed. Transfer to a bowl and garnish with chopped coriander leaves.

7. 7

   Prepare the idli steamer or a large pot with a steaming rack. Grease the idli molds with oil. Pour the fermented batter into the molds, filling them about 3/4 full. Steam for 10-12 minutes until a toothpick inserted comes out clean.

8. 8

   Once the idlis are cooked, carefully remove them from the molds using a spoon. Serve hot with sambar and coconut chutney.