Idli Sambhar Coconut Chutney

Name: How to Make Idli Sambhar Coconut Chutney | Easy & Delicious Idli Sambhar Coconut Chutney Recipe
Total time: 12 min
Yield: 1
Cuisine: north-indian

Very tasty n Healthy breakfast for childrens Serve hot Idlis with Sambhar & Coconut Chutney. Perfect South Indian breakfast! #tbr26

prep time 12 Mins

cook time 25 Mins

chef Pratibha Agrawal

Step 1

Wash & soak urad dal + methi for 4–5 hrs.

Step 2

Soak idli Rice separately for 3–4 hrs.

Step 3

Grind urad dal smooth. Squeeze excess water from rice and mix withdal.

Step 4

Add salt and keep the batter for fermentation overnight.

Step 5

Grease idli moulds, pour batter and steam for 10–12 minutes.

Step 6

Soft fluffy idlis are ready.

Step 7

Pressure cook toor dal with turmeric until soft. Mash well.

Step 8

Cook vegetables separately until tender.

Step 9

Add cooked dal, vegetables, tomato, sambhar masala, tamarind, salt & jaggery. Add water and boil for 8–10 minutes.

Step 10

Prepare tadka with oil, mustard, cumin, methi, red chilli, curry leaves & hing.

Step 11

Pour tadka over sambhar and mix well.

Step 12

Grind coconut, roasted chana dal, green chilli, ginger, salt & little water into a smooth chutney.

Step 13

Heat oil and add mustard seeds, curry leaves, red chilli & hing. Pour tadka over chutney and mix.

Step 14

Serve hot Idlis with Sambhar & Coconut Chutney.

Step 15

Perfect South Indian breakfast!

Calories 350 Kcal

Total Fat 11 g

Carbs 52 g

Protein 11 g

ESSENTIAL ITEMS

2 cups soft idli: idli rice

1 cup urad dal

1 tsp methi dana

as per taste salt

as required water

1 cup south indian sambhar: toor dal

2 cups mixed vegetables (carrot, beans, lauki, pumpkin, etc.) 1 small tomato

2 tbsp sambhar masala

1 tbsp tamarind pulp

0.5 tsp turmeric

as per taste salt

1 tsp jaggery

1 tbsp for tadka: oil

0.5 tsp mustard seeds

0.5 tsp cumin

0.5 tsp methi seeds

as required curry leaves

2 dry red chillies

pinch hing

1 cup coconut chutney: fresh grated coconut

2 tbsp roasted chana dal

1 green chillies

1 small piece ginger

as per taste salt

as required water

1 tsp tadka: oil

-0.5 tsp ½ tsp mustard seeds

as required curry leaves

1 dry red chilli

pinch hing

OPTIONAL

1 small onion

Recipe by:

Pratibha Agrawal

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