Idli, Sambar and Coconut Chutney

Ingredients

• 0.75 cup Toor Dal (also known as arhar dal, rinsed well)
• 20 g Seedless Tamarind (or 2 tbsp tamarind paste)
• 2 cup Mixed Vegetables (cubed (e.g., drumstick, pumpkin, brinjal, carrots))
• 10 pcs Sambar Onions (peeled, or pearl onions)
• 2 pcs Tomato (medium, chopped)
• 0.5 tsp Turmeric Powder
• 3 tbsp Sambar Powder (use a good quality, store-bought or homemade)
• 0.5 tsp Kashmiri Red Chili Powder (optional, for color and mild heat)
• 0.25 tsp Asafoetida (also known as hing)
• 1 tsp Jaggery (grated or powdered, balances the tanginess)
• 1.5 tsp Salt (or to taste)
• 5 cup Water (divided for cooking dal, vegetables, and adjusting consistency)
• 1 tbsp Ghee (or vegetable oil, for tempering)
• 1 tsp Mustard Seeds
• 0.5 tsp Urad Dal
• 0.25 tsp Fenugreek Seeds (also known as methi dana)
• 2 pcs Dry Red Chilies (broken in half)
• 1 sprig Curry Leaves
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal & Prepare Tamarind

   • In a pressure cooker, combine the rinsed toor dal, 2.5 cups of water, and turmeric powder. Pressure cook on high heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • While the dal is cooking, soak the seedless tamarind in 1 cup of hot water for 15-20 minutes. Squeeze the pulp well and strain the liquid through a fine-mesh sieve. Discard the solids and set the tamarind extract aside.
2. 2

   Cook the Vegetables

   • In a large, heavy-bottomed pot or dutch oven, add the mixed vegetables, sambar onions, and chopped tomatoes.
   • Pour in 1.5 cups of water, add 1 tsp of salt, and the asafoetida. Bring to a boil over medium-high heat.
   • Cover and cook for 8-10 minutes, or until the vegetables are tender but still hold their shape. Avoid overcooking them.
3. 3

   Combine and Simmer

   • Once the vegetables are cooked, reduce the heat to medium. Add the sambar powder and optional Kashmiri red chili powder. Stir gently and cook for 1 minute until fragrant.
   • Pour in the prepared tamarind extract and add the jaggery. Stir well and let the mixture simmer for 5-7 minutes, allowing the raw taste of the tamarind to cook off.

Ingredients

• 1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
• 2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
• 2 pcs Green Chili (Adjust to your spice preference.)
• 0.5 inch Ginger (Peeled and roughly chopped.)
• 1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.5 cup Water (Use as needed for grinding to desired consistency.)
• 2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
• 0.5 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils.)
• 2 pcs Dry Red Chili (Broken into halves.)
• 1 sprig Curry Leaves (About 10-12 leaves.)
• 1 pinch Asafoetida (Also known as hing. Optional but recommended.)

Instructions

1. 1

   Grind the Chutney Base (5 minutes)

   • In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
   • Add 1/4 cup of water to begin.
   • Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
   • Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2. 2

   Prepare the Tempering (Tadka) (5 minutes)

   • Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
   • Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
3. 3