Delicious Idli Reciepe with Chutney and Sambar

Delicious Idli Recipe with Chutney and Sambar: A Flavorful Journey into Indian Cuisine

            Indian cuisine is a mosaic of flavors, and one of its beloved gems is the humble yet iconic idli. 

           Idli, a steamed rice cake, holds a special place in the hearts and stomachs of people across the country.

             This soft, fluffy delight is not just a breakfast option but a comfort food that transcends time and borders.

Idli Ingredients:

• 1 cup of Idli rice
• ½ cup of urad dal (split black gram)
• Salt to taste
• Water (for soaking and grinding)

Idli Preparation:

1. Soaking: Rinse the idli rice and urad dal separately. Soak them in water for about 4-6 hours.
2. Grinding: Drain the water and grind the rice and dal separately to a smooth consistency using a grinder or blender. Mix them together in a large bowl.
3. Fermentation: Add salt to the batter and let it ferment overnight or for 8-12 hours. The batter should double in volume.

Steaming the Idlis:

1. Preparing the idli moulds: Grease the idli moulds or plates lightly.
2. Filling the moulds: Pour the batter into each mould, filling them about 3/4th full.
3. Steaming: Place the filled moulds in a steamer and steam for 10-12 minutes until the idlis are cooked and springy to the touch.

Coconut Chutney Ingredients:

• 1 cup grated coconut
• 2-3 green chilies
• A small piece of ginger
• 2 tablespoons roasted chana dal
• Salt to taste
• Water

Coconut Chutney Preparation:

1. Blending: Blend together grated coconut, green chilies, ginger, roasted chana dal, and salt with a little water until smooth.
2. Tempering: Heat oil in a pan, add mustard seeds, urad dal, curry leaves, and red chili. Pour this tempering over the chutney.

Sambar Ingredients:

• ½ cup toor dal (pigeon pea lentils)
• Vegetables (like carrots, potatoes, drumsticks, etc.)
• 1 onion, chopped
• 2 tomatoes, chopped
• Tamarind pulp
• Sambar powder
• Salt to taste
• Turmeric powder
• Asafoetida
• Curry leaves
• Mustard seeds
• Oil

Sambhar Preparation:

1. Cooking the dal: Pressure cook toor dal with turmeric powder and salt until soft.
2. Preparing the vegetables: Cook the vegetables separately until they are almost done.
3. Tempering: Heat oil in a pan, add mustard seeds, asafoetida, curry leaves, chopped onions, and tomatoes. Cook until the onions turn translucent.
4. Combining ingredients: Add the cooked dal, vegetables, tamarind pulp, sambar powder, and salt. Let it simmer until the flavors blend well.

Serving:

          Plate the steaming hot Idlis alongside a bowl of piping hot sambar and a dollop of coconut chutney. 

          The contrast of the fluffy Idlis with the tangy sambar and creamy chutney is a delightful harmony of taste and texture, a true celebration of Indian flavors!

           Experience the magic of this traditional South Indian breakfast that has won hearts around the world. 

          Whether you're a novice or an experienced cook, diving into the world of idlis with sambar and chutney is a journey worth savoring.