The easiest recipe for "Idli-Sambar-Chutney".

"Idli Sambar Chutney" recipe is one of the most favorite recipes, especially liked in south India as a breakfast. This delicious, spicy sambar makes add a taste with steamed and fluffy idli. One has to taste this recipe once in life.

How to make the idli? - the following are the method to make fluffy idli.

☞Yields 8 Servings

☞Prepare Time 20 mins.

☞Cooking Time 45 mins.

Total Time :1 hour 5 mins.

Idli-Sambar-Chutney

IDLI

INGREDIENTS FOR IDLI
Rice	6 cups
Urad Dal	3 cups
Salt	2 tsp
Vegetable Oil	1 tbsp
Cooking Soda	1 Pinch
Curd	1 tbsp

Take Rice + Urad dal in one vessel, mix both, and wash properly two three-time.

Now take good amounts of pure water and fill in the vessel, more than 1½ inch of that mixture level, cover it, and soak it overnight.

Now in the morning, strain all water from both vessels; wash the rice & dals, and coarse-grinding little-little quantities numbers times, in a mixer by adding 1 tbsp water and little curd to grind easily.

Take all these ground mixtures in a separate bowl, add 1 pinch of cooking soda, and keep aside for 8 hours until fermenting.

After fermenting the batter, add salt and mix it well.

After that take the idli steamer cooker, and fill the idli batter into the idli shape pocket of the steamer plate.

It will appx 20mins to steam idlis. After 20 minutes check for its readiness, and if it is ready then turn off the gas, let it cool itself.

Coconut Chutney

INGREDIENTS FOR CHUTNEY
Green Coconut	1 no.
Curd or Butter Milk	2 tbsp
Curry Leaves	5 nos.
Salt	½ tsp
Green Chili Paste	½ tsp
Chutney's Tempering
Vegetable Oil	½ tbsp
Mustard Seeds	½ tsp
Asafoetida	½ pinch
Cumin Seeds	½ tsp
Curry Leaves	2 nos.

Meantime start preparing coconut chutney for idli.

Take out the coconut from green fresh coconut and remove its brown skin from raw coconut.
After washing white parts of the coconut, cut it into small pieces, add to mixture jar, add all ingredients of chutney(except tempering ingredients), and grind all materials until smooth.
Take it out from jar to serving bowl.
Now start making tempering. For that take tadka pan, pour oil, after heating, add mustard seeds, add cumin seeds, after cracking, add asafoetida, curry leaves, and mix it into the coconut mixture.
After, stirring well, coconut chutney is ready to serve.

Sambar

INGREDIENTS FOR SAMBAR
Tuvar Dal	3 tbsp
Tomato	2 nos.
Brinjal	2 nos.
Potato	3 nos.
Onion	3 nos.
Drum Stick	2 nos.
French Bean	5 nos.
Tindora	2 nos.
Guvar Sing	2 nos.
Peanuts	2 tbsp
Lemon	½ piece
Salt	1½ salt tsp
Ready Sambhar Masal	1 tbsp
Red Chili Powder	1 tsp
Green Chili Paste	1 tsp
Sambar's Tempering
Vegetable Oil	2 tbsp
Mustard Seeds	1 tsp
Asafoetida	1 Pinch
Curry Leaves	5 nos.
Red Dry Chilli	2 nos.
Cumin Seeds	1 tsp

Now, start making Sambar for the idli

➣After washing, the tuvar dal, boil the dal in the pressure cooker.

➣Chopped all vegetables into small or medium pieces.

➣After boiling the dal, take it out in one pan in which you want to cook sambar, and in the same cooker start boiling all cut vegetables.

➣After boiling all vegetables, press all boiled vegetables using a pressure pin, pour these mixtures into the pan, add 2 glasses of water, and mix all things nicely.

➣Now, put this pan over high flame gas, and add all ingredients of sambhar(except tempering ingredients), within five minutes sambhar will start boiling, and then slow down the gas flame.

➣On the second gas flame, put tadka pan and make tempering by add tempering ingredients, mix this tempering into the pan, mix properly all mixtures, let it cook for five minutes, and turn off the gas flame.