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Idli sambar with coconut chutney
Idli sambar with coconut chutney

Before you jump to Idli sambar with coconut chutney recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.

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You may possibly prefer cooking with your oven, but using a microwave instead will cost you way less money. The energy used by cooking in an oven is definitely greater by 75%, and possibly this small amount of knowledge will spur you on to use the microwave more frequently. In comparison with your stove, you can make boiled water as well as steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You could well be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned method, but you would be wrong. A dishwasher is particularly efficient when it’s full before a cycle is started. Conserve even more money by air drying or cool drying your dishes as an alternative to heat drying them.

The kitchen alone offers you many small ways by which energy and money can be saved. Efficient living is actually something we can all perform, without difficulty. Typically, all it takes is a bit of common sense.

We hope you got insight from reading it, now let’s go back to idli sambar with coconut chutney recipe. You can cook idli sambar with coconut chutney using 30 ingredients and 25 steps. Here is how you do that.

The ingredients needed to prepare Idli sambar with coconut chutney:
  1. Provide For sambar
  2. Take 1 cup toor daal
  3. You need 1/2 cup urad dal
  4. Get 1 chopped onion
  5. Prepare 2 chopped tomatoes
  6. Provide 1 medium sized bottol guard
  7. You need 2 teaspoon sambar masala
  8. Get 1 teaspoon chilli red powder
  9. Provide 1/2 teaspoon turmeric powder
  10. Get 1/2 teaspoon chaat masala
  11. Use 1 teaspoon mustard seed
  12. Prepare 1/2 teaspoon methi seeds
  13. Get 2 dry red chilli
  14. Provide 5/6 curry leaves
  15. You need 3 teaspoon oil
  16. Take For idlee
  17. Use 2 cup rice
  18. Provide 1 cup udad daal
  19. Prepare 1/2 teaspoon Baking soda
  20. Take To taste Salt
  21. Get 1 teaspoon oil
  22. Use For chutney
  23. Take 1 coconut
  24. Get 1/2" ginger
  25. Provide 2 green chilli
  26. Use 1 cup coriander leaves
  27. Provide 2 teaspoon rosted chana daal
  28. You need 5/6 curry leaves
  29. Use 1 tablespoon oil for tempering
  30. Use 1/2 teaspoon mustard seed
Steps to make Idli sambar with coconut chutney:
  1. For sambar
  2. Wash daal and put in a pressure cooker.
  3. Cut tomato, onion and bottle guard in small piece and put in cooker.
  4. Add little salt,turmeric powder water and cook it for 10 minutes.
  5. Let it cool and mix it. Add 1 glass of water, salt chilli powder and cook it for 5 to 7 minutes.
  6. Now in a pan add oil and heat it.
  7. Now add mustard seed,hing, methi seed,curry leaves and fry for a minute.
  8. Now add red chilli,and sambhar masala to it and fry for 30 sec.
  9. Pour this mixture on the sambhar and mix it.
  10. Sambhar is ready. Garnish with coriander leaves
  11. For idli
  12. Soak the dal and rice in water for 4 hour.
  13. Now being it to make a fine a smooth paste.
  14. Add baking soda, salt and oil to it. Idles batter is ready.
  15. Grease idli mould with oil and pour the batter in it.
  16. Put the moulds in a idler steamer and cook for 5 to 10 min.
  17. Once it get cool remove the idler from mould. Idlers are ready.
  18. For coconut chutney
  19. Remove the coconut from shell. Cut into small pieces.
  20. Put the coconut in a grinder.
  21. Add chilli, coriander leaf, ginger,salt and roasted chana dal.
  22. Add little water and grind it to make a fine paste. U can add water according to your desire consistency for chutney.
  23. Now for tempering heat oil in a pan.
  24. Add mustard seed, hing, red chilli
  25. Fry for a minute and pour the it on the top of chutney. Coconut chutney is ready.

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