IDLI SAMBHAR

for the idlis, soak the rice and dal for 8-10 hours, then strain and grind them into a smooth paste. whisk with hand and leave it overnight to ferment. The next day, add required amount of salt.

Then heat idli steamer, grease the cavities of the idli plate and pour little batter into each of them. Steam them 10-12 minutes, demould and serve.

For the coconut chutney, blend everything except the curd in a blender, then take it out into a bowl, heat some oil and add mustard seeds and curry leaves, once they splutter, add this tempering to the chutney and serve.

To make the sambar, soak the toor dal overnight. Then boil them along with the vegetables in some water, in a pressure cooker, the next morning, and keep aside.

Then heat a pan with some oil. Then add the mustard seeds, fenugreek seeds, dry red chillies and curry leaves. Then add the chilly powder , sambar masala powder and salt.

Cook for few minutes and then add the boiled dal and vegetables. Then add the tamarind paste and water. Boil and simmer for sometimes. check for seasoning and then serve with idli and chutney.