South Indian Lunch Platter (Sambar, Coconut Chutney, Dosa, Aloo ki Sabzi, Medu Vada, Idli)
Recipe Summary
- A comprehensive South Indian lunch platter featuring traditional dishes like Sambar, Coconut Chutney, Dosa, Aloo ki Sabzi, Medu Vada, and Idli, prepared with authentic flavors and simple steps for the whole family.
All Ingredients - For Sambar
- Toor Dal as needed
- Ginger-Garlic Paste 2 spoons
- Turmeric Powder as needed
- Red Chili Powder as needed
- Salt as needed
- Mustard Seeds (Rai) as needed
- Cumin Seeds (Jeera) as needed
- Sambar Powder 2 spoons
- Drumsticks (Singhat ki Phali) as needed
- Pumpkin as needed
- Onion 1, chopped
- Tomato 1, chopped
- Tamarind (Imli) soaked, for water
- Dried Red Chilies as needed
- Curry Leaves as needed
- Jaggery (Gud) 2 spoons
- Coriander Leaves for garnish
- Oil as needed
All Ingredients - For Aloo ki Sabzi
- Boiled Potatoes as needed
- Chopped Onion 1
- Salt as needed
- Turmeric Powder as needed
- Mustard Seeds (Rai) as needed
- Cumin Seeds (Jeera) as needed
- Curry Leaves as needed
- Green Chilies as needed
- Oil as needed
All Ingredients - For Medu Vada
- Urad Dal soaked overnight
- Cumin Seeds as needed
- Salt to taste
- Oil for deep frying
All Ingredients - For Dosa and Idli
- Dosa/Idli Batter as needed
- Butter as needed
All Ingredients - For Coconut Chutney
- Coconut Pieces as needed
- Fresh Coriander as needed
- Garlic Cloves 3-4
- Green Chili 1-2
- Salt to taste
- Jaggery 1 spoon
- Mustard Seeds (Rai) for tempering
- Cumin Seeds (Jeera) for tempering
- Curry Leaves for tempering
- Oil for tempering
Step-by-Step Instructions
Step 1: Prepare Sambar: Boil Dal and Vegetables
Boil toor dal, drumsticks, and pumpkin until tender. Set aside.
Step 2: Prepare Sambar: Tempering and Masala
Heat oil in a pan. Add mustard seeds and cumin seeds and let them splutter. Add curry leaves and dried red chilies. Then add chopped onion and sauté until soft. Add chopped tomato and mix well. Add turmeric powder, red chili powder, salt, sambar powder (2 spoons), and ginger-garlic paste (2 spoons). Mix well and cook for a while until the masala is fragrant and oil separates.
Step 3: Prepare Sambar: Combine and Simmer
Add tamarind water (from soaked tamarind) to the masala and cook for a few minutes. Then add the boiled dal, boiled drumsticks, and pumpkin. Add 2 spoons of jaggery. Mix everything well and let it simmer for a few minutes until all flavors combine. Garnish with fresh coriander leaves.
Step 4: Prepare Aloo ki Sabzi: Tempering and Sautéing
Heat oil in a pan. Add mustard seeds, cumin seeds, green chilies, and curry leaves and let them splutter. Add chopped onion and sauté until soft.
Step 5: Prepare Aloo ki Sabzi: Add Potatoes and Finish
Add turmeric powder and salt to the sautéed onions. Then add the boiled potatoes. Mix well and mash the potatoes slightly with the back of a spoon to combine all ingredients.
Step 6: Prepare Medu Vada: Batter Preparation
Soak urad dal overnight. Grind the soaked dal into a smooth, fluffy batter, incorporating cumin seeds and salt to taste. The batter should have a light and airy consistency.
Step 7: Prepare Medu Vada: Shaping and Frying
Wet your hands, take a portion of the medu vada batter, and make a hole in the center. Carefully drop the shaped vada into hot oil and deep fry until golden brown and crispy.
Step 8: Prepare Dosa
Heat a tawa (griddle). Pour a ladle of dosa batter onto the tawa and spread it in a circular motion to form a thin dosa. Once the dosa starts cooking, spread butter evenly over its surface. Cook until golden brown and crispy.
Step 9: Prepare Idli
Use the same dosa batter to make idlis by steaming them in idli molds until soft and fluffy.
Step 10: Prepare Coconut Chutney: Grinding
In a mixer grinder, combine coconut pieces, fresh coriander, garlic cloves (3-4), green chili (1-2), salt to taste, and 1 spoon of jaggery. Grind all ingredients to a smooth paste, adding a little water if needed.
Step 11: Prepare Coconut Chutney: Tempering
Prepare a tempering by heating oil in a small pan. Add mustard seeds, cumin seeds, and curry leaves and let them splutter. Pour this hot tempering over the prepared coconut chutney.
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