How to Quick at dinner Idli Sambar and Chutney

How to Quick at dinner Idli Sambar and Chutney Delicious, fresh and tasty.

Idli Sambar and Chutney. I have seen in most of non-Konkani homes, idli is usually served with both sambar and chutney. But in Konkani homes (atleast in those which I have seen), it is served either with sambar or chutney. At my home, aayi would prepare both to keep the house calm.

The white, spongy disc, usually served with coconut chutney and sambar, has a long history as a beloved food on the subcontinent.

Idli, sambar and chutney good one.

Usually we south Indians add more dhaniya seed to sambar.

You can cook Idli Sambar and Chutney using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Idli Sambar and Chutney

1. It’s 2 cups of rice.

2. Prepare 1 cup of urad dal.

3. You need to taste of Salt.

4. It’s 1/2 cup of urad dal.

5. It’s 2 cups of mix veg (brinjal pumpkin bottle guard peas).

6. You need 2 tsp of Sambhar masala.

7. Prepare 1 cup of Fresh coconut.

8. It’s 1 tsp of Sugar.

9. Prepare 1 tsp of Chilli powder.

10. You need 3 of Green chilli.

11. Prepare 2 tsp of Lemon juice.

12. Prepare 2 tsp of Coriander powder.

13. Prepare of Curry leaves 2 stick.

14. You need 1 tsp of Mustard seeds.

15. You need 1/2 tsp of turmeric powder.

16. Prepare 2 tsp of Tamarind paste.

17. Prepare 1 tbsp of Oil.

We are fond of coconut chutney and sambar served with idli, dosa and vada.

In fact my mom-in-law who is actually a Punjabi, loves South Indian food, especially masala dosa, idli, sambar and rasam.

Idli Sambar is a complete food in itself as it contains all the essential nutrients, minerals and vitamins that are essential for your overall health.

Different vegetables like beans, carrot, drumstick, etc. present in the sambar provide enough fiber that aides your digestive health.

Idli Sambar and Chutney instructions

1. Soak rice and urad dal for 4 hours.grind to a thik pasteadd salt 2 tsp. Keep it for fermentation.

2. Soak tuar dal for half an hour. Put in a pressure cooker add salt and steam it..

3. Add veggies and steam again.open the lid and add tamarind paste coriander powder cilli powder half tsp sambhar masala.

4. Take oil in a pan heat up put curry leaves mustard seeds whole red chilli cumin seeds add in sambhar when it splits..

5. Grease the idli moulds.Pour the idli batter into the moulds and steam it for 13 mins..

6. Grind coconut in a mixer jar add chilli lemon juice salt to taste sugar grind again.chutni is ready..

Moreover, idlis are steamed and sambar contains very little.

Occasionally, it is served with accompaniments like tomato or coriander chutney, molaga podi or just plain white butter.

But, as with the first "pure vegetarian" Udupi hotels, which almost always had separate caste-based dining sections, the most widely-available combination remains idli-sambar-chutney.

Idli or idly (pronunciation (help · info)) (/ ɪ d l iː /) are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and among Tamils in Sri Lanka.

The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.