Idli Sambar Chutney Recipe - South Indian Breakfast

Step 1: Prepare Idli Batter

Take 2 cups of Idli rice and 1 cup of split Urad Dal. Wash them thoroughly and soak them in separate bowls for 4 hours or overnight. After soaking, grind the rice to a fine paste. Then, grind the Urad Dal to a fine paste. Combine both pastes in a large bowl and mix them well until you achieve a smooth, consistent batter. Cover the bowl and let the Idli batter ferment for 8-10 hours or overnight, until it doubles in volume and becomes fluffy.

Step 2: Prepare Sambar Base

In a pressure cooker, add your choice of chopped vegetables (bottle gourd, green peas, cauliflower, potato, brinjal, carrot, green beans, okra). Ensure to include bottle gourd (lauki). Add 1 cup of Pigeon Pea (Arhar Dal) to the vegetables. Pour in 3-4 cups of water, then add 1 tsp of salt, 1/2 tsp of turmeric powder, and 1 tsp of red chili powder. Close the lid of the pressure cooker and cook for 2 whistles.

Step 3: Prepare Sambar Masala Paste

In a separate bowl, take lukewarm water. Add 2 tbsp of sambhar masala and 1 tsp of aamchur (dry mango powder). Mix well to form a smooth paste.

Step 4: Finish Sambar

Once the pressure cooker cools down, open the lid. Add the prepared sambhar masala paste to the cooked vegetables and dal. Mix thoroughly. Let the sambar boil for some time, allowing the flavors to meld.

Step 5: Prepare Sambar Tempering (Tadka)

Heat 2 tbsp of cooking oil in a small tempering pan. Once hot, add 2-3 whole red chilies and let them crisp up. Add 1 tsp of mustard seeds (Rai) and let them splutter. Add 1 sprig of curry leaves and 1/4 tsp of asafoetida (Hing). Sauté until fragrant. Pour the prepared tempering over the boiling sambar. Mix gently. Your sambar is now ready.

Step 6: Prepare Chutney Base

Heat 2 tbsp of cooking oil in a pan. Once the oil is hot, add 4-5 whole red chilies and 8-10 garlic cloves. Sauté until the garlic turns golden brown. Add 1 cup of peanuts and roast until they turn golden brown. Add 1/2 cup of split chickpeas (Chana Dal) and roast until they also turn golden brown. Remove the mixture from heat and let it cool completely. Transfer the cooled mixture to a mixer grinder and blend it into a coarse paste.

Step 7: Prepare Chutney Tempering

In the same pan, heat 1 tbsp of cooking oil. Add 2 whole red chilies and let them crisp. Add 1 tsp of mustard seeds (Rai) and let them splutter. Add 1 sprig of curry leaves. Sauté until crisp. Turn off the gas and immediately add 1 tsp of Kashmiri red chili powder.

Step 8: Finish Chutney

Add the prepared tempering to the chutney paste. Add 1 tsp of salt (or to taste) and mix everything well. Your chutney is ready.

Step 9: Cook Idli

In an Idli maker, heat water. Grease the Idli plates with a little oil. Pour the fermented Idli batter into the greased Idli plates. Place the plates in the Idli maker, cover with a lid, and steam for 20-25 minutes until the Idlis are soft and fluffy.

Step 10: Serve

Serve the hot, soft, and fluffy Idlis with the delicious Sambar and Chutney.

• Ensure proper fermentation of the idli batter for soft and fluffy idlis.

• Adjust spice levels in sambar and chutney according to your preference.