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IDLI SAMBHAR with coconut chutney
IDLI SAMBHAR with coconut chutney

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We hope you got benefit from reading it, now let’s go back to idli sambhar with coconut chutney recipe. You can have idli sambhar with coconut chutney using 18 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to cook IDLI SAMBHAR with coconut chutney:
  1. Use 2 cups Parboiled rice (ukda chawal)
  2. You need 1/2 cups Rice raw
  3. Get 1 cup Split black gram (dhuli urad dal)
  4. Take 1 teaspoon Fenugreek seeds (methi dana)
  5. Provide to taste Salt
  6. You need Sambhar ingredients
  7. You need 1/4 cup Turmeric powder
  8. Get 4 tablespoons Oil
  9. Use 1 Tamarind - lemon size
  10. Use 1/2 teaspoon Mustard seeds
  11. Use 4 Whole dry red chillies broken
  12. Take 1/2 teaspoon Fenugreek seeds (methi dana)
  13. You need 1/4 tbsp Asafoetida
  14. Use 4 Green chillies slit
  15. Provide 10-12 Curry leaves
  16. Provide 2 pieces Drum sticks
  17. You need 2 tbsp Sambhar masala
  18. Prepare to taste Salt
Steps to make IDLI SAMBHAR with coconut chutney:
  1. IDLI- Wash rice two to three times, clean and soak in fresh water for at least two to three hours. Wash and soak the dal also for a similar time. Add the methi seeds to the soaking dal. Drain and grind the rice to a slightly coarse texture and dropping consistency.
  2. Drain and grind the dal, sprinkling water as required to a smooth and spongy batter. Mix both the batters with salt with hand, thoroughly in a whipping motion. Keep the batter in a large vessel, close tightly and rest the batter in a warm place for at least 24 hours
  3. Mix the batter well and pour into lightly oiled idly trays and steam for about ten minutes. Dip a toothpick into the idli to check if done.
  4. Remove from the steamer, sprinkle water on the idli and remove from the moulds. Keep it covered in a moist cloth till serving time.
  5. SAMBHAR - Pressure-cook the dal in two and half cups of water with turmeric powder and one teaspoon oil for three whistles. Open lid once the pressure has reduced. Mash the cooked dal lightly with a wooden spoon.
  6. Soak tamarind in one-cup warm water, extract pulp and set aside. Heat the remaining oil in a thick-bottomed pan. Add mustard seeds. When they splutter add dry red chillies, fenugreek seeds and asafoetida.
  7. Stir and add green chillies, curry leaves and drumsticks and cook for one minute on medium heat stirring briefly. Add sambhar powder, salt and one cup water.
  8. Reduce heat and simmer for six to eight minutes or till drumsticks are cooked. Add tamarind pulp, boiled dal and simmer for two to three minutes. Serve hot with idlis.
  9. Coconut chutney == Instructions (1 cup =255 ml) firstly, keep all the grinding ingredients ready. take coconut, roasted chana dal, peanuts, onions and chilli.
  10. Furthermore, transfer to a small blender.also add a small piece of tamarind.additionally, add salt to taste.
  11. Then add hot water as required and blend to smooth cream texture.finally, add tempering and serve with idlis and dosas.

You want idli with sambher i am posting a sambher idli recipe.. . . . . Coconut chutney is a basic condiment made by blending fresh coconut, chilies, cumin, ginger & salt. Tamarind or lemon juice : I do not add tamarind or lemon when it is made to serve with idli dosa as the batter already has a faint. Idli Sambar is an unbeatable combo, I love to eat idli with both sambar and coconut chutney. Attimes I love to dunk the idlis in sambar and enjoy my sambar idli that is my preference only now, during my childhood days I hate to mash up and eat.

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