How To Make Idli Sambhar and Coconut Chutney

1. Idli:- 
Ingredients For Idli :-

• 3 cups par-boiled rice (ukda chawal)
• 1 cup urad dal (split black lentils)
• salt to taste
• oil for greasing

How To Make Idli :- 

Wash and soak the rice and urad dal in lukewarm water for 2 to 3 hours.
Drain, wash and grind to a smooth paste.
Cover and keep aside overnight to ferment.
Add the salt and mix well.
Put spoonfuls of the batter into greased idli moulds and steam for 15 minutes.

2. Sambhar :- 
Ingredients for Sambhar :-

• 1 cup toovar (arhar) dal
• 1 tomato , chopped
• 1 onion , chopped
• 2 brinjal (baingan / eggplant) , cubed
• 1 drumsticks (saijan ki phalli / saragavo) , cut into 4 pieces
• 1 potato , cubed
• 1 tbsp tamarind (imli) pulp
• salt to taste

Ingredients for Sambhar Masala :- 

• 6 to 8 whole dry kashmiri red chillies
• 1 tbsp coriander (dhania) seeds
• 1 tsp toovar (arhar) dal
• 1 tbsp chana dal (split bengal gram)
• 1 tbsp urad dal (split black lentils)
• 1 tsp turmeric powder (haldi)
• 1/2 tsp asafoetida (hing)
• 1 tsp oil

Ingredients for Tempering :- 

• 1 tsp mustard seeds ( rai / sarson)
• 6 curry leaves (kadi patta)
• 1/4 tsp asafoetida (hing)
• 2 tbsp oil

How To Make sambhar masala :- 

Heat the oil and roast all the ingredients for the sambhar masala in it.
Grind to a fine paste in a blender using a little water. Keep aside.
How To Make Sambhar :- 
Wash and pressure cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.
Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle. Add this to the sambhar and simmer for 15 minutes.

3. Coconut Chutney :- 

Ingredients for Coconut Chutney :- 

• 1 cup grated coconut
• 2 small green chillies 
• 1 tsp grated ginger 
• 1 tbsp roasted chana dal 
• salt to taste

For The Tempering :- 

• 1/2 tsp mustard seeds
• 1 red chilli
• 2 to 3 curry leaves
• 1 tsp oil

How To Make Coconut Chutney :- 

Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.

Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.