Idli With Sambar And Chutney
Ingredients
- 1.5 cups idli batter
- For Sambar:
- 1/2 cup toor dal (split pigeon peas)
- 1 cup mixed vegetables (carrots, drumstick, pumpkin)
- 1 small onion, chopped
- 1 tomato, chopped
- 1 tbsp sambar powder
- 1/2 tsp turmeric powder
- Small ball of tamarind, soaked and pulp extracted
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- Salt to taste
- For Coconut Chutney:
- 1 cup grated fresh coconut
- 2 green chilies
- 1/2 inch ginger
- 1 tbsp roasted chana dal (split chickpeas)
- 1/4 cup water
- Salt to taste
- For tempering:
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
Contains: tree-nuts, mustard
How it starts
- 1
Cook the toor dal with the mixed vegetables until they are completely soft.
- 2
While the dal cooks, blend the grated coconut, green chilies, ginger, and roasted chana dal with water and salt to a smooth paste.
+ 5 more steps in the app
Cook Idli With Sambar And Chutney hands-free with step-by-step cooking mode and a built-in timer. Then let Mealody take over the harder question: stock your fridge once, and it tells you what to cook at breakfast, lunch and dinner, from what you already have, and safe for everyone at your table.
