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We hope you got insight from reading it, now let’s go back to idli,sambar and spicy chutney recipe. To cook idli,sambar and spicy chutney you only need 40 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Idli,sambar and spicy chutney:

1. Prepare Idli
2. Prepare 1 cup Dosa rice or white rice
3. Take 1/2 cup Urad dal
4. You need 1/4 cup cooked leftover rice
5. Provide Salt
6. Prepare Sambar
7. Get 1/2 cup too dal
8. Prepare 2 Potatoes diced
9. You need 1 onion diced
10. Get 2 tomatoes diced
11. Prepare 5 beans cut- 2"
12. Provide 2 Drumstick cut - 3"
13. Take 1 Carrot cut -2"
14. Take 4 ladyfinger cut -2"
15. Use 8-10 clove garlic finely chopped
16. Get 1 " ginger finely chopped
17. Provide 5-6 Greenchillies slit
18. You need 1 tbsp Chilli powder
19. You need 2 tbsp coriander powder
20. Use 1/2 tsp turmeric powder
21. Use 3 tbsp sambar powder
22. Provide Salt
23. Get Tamarind - gooseberry sized
24. Prepare 1 sprig Curry leaf
25. Get leaves Coriander
26. Get Temper
27. Take 3 tbsp coconut oil
28. Provide 3/4 tsp mustard seeds
29. Provide 1/2 tsp urad dal
30. You need 1/2 tsp methi seeds
31. Prepare 4-5 crushed garlic with skin
32. Provide 3-4 dry red chillies
33. You need Spicy chutney
34. Prepare 1 small onion
35. You need 4-5 dry red chillies
36. Use 3-4 curry leaves
37. Take 2 garlic cloves
38. You need Pinch tamarind
39. Take Salt
40. Get Coconut oil

Instructions to make Idli,sambar and spicy chutney:

1. IDLI :Soak rice and urad dal separately for 4 hours.grind the Dal first adding sufficient water and blend to a fine paste and transfer to a large vessel in which your going to ferment the batter.Now add soaked rice and leftover rice and grind adding little water and blend to fine paste.Pour the rice batter to the Dal batter and mix thoroughly adding salt and let it ferment for 10-12 hours.
2. Once the batter is fermented heat water in your idli steamer and let it come to boil.In the meantime grease idli moulds and pour idli batter till half and place it on the steamer and close the lid tightly and cook till done.
3. SAMBAR: Pressure cook all veggies except ladysfinger adding sufficient water, green chillies,ginger,garlic,turmeric powder,salt and a sprig of curry leaf till 2whistles and wait till pressure releases.Squeeze out tamarind juice and pour into the cooked veggies, then put it back to flame.Add water if u want,now all the powder masalas one by one and let it come to a boil
4. In the meantime heat another pan and pour 2tbsp oil tip in ladysfinger pieces and fry on med flame till it gets cooked,you'l know that when it starts shrinking and slightly changes color. Once done add this into the boiling gravy and tip in some coriander leaves and let boil on low flame nicely so that flavors of the fried ladysfinger gets absorbed into the curry.Now add 1tbsp oil into the same pan and temper with ingredients under 'tempering' and pour into the sambar and swicth off the flame.
5. SPICY CHUTNEY: Add a tsp of oil and saute onions and dry red chillies till onions are translucent.let it cool down.
6. Then add the above mixture into the dry grinder along with garlic,curryleaves, tamarind and salt and pulse few secs to get a coarse and crushed mixture without adding any water

It fits nicely with many South Indian meals, including dosas (pancakes), idlis. 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. I love mini idli sambar or sambar idli the best but only at. Idli Sambar recipe with step by step photos and video.

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