Idli Platter

Prepare the Sambar (20 minutes)

• Rinse the toor dal. In a pressure cooker, combine the toor dal, chopped onion, tomato, turmeric powder, and 2.5 cups of water.
• Pressure cook on medium heat for 4-5 whistles until the dal is completely soft and mushy. Let the pressure release naturally.
• While the dal cooks, soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze out the pulp and discard the solids to get tamarind extract.
• Lightly mash the cooked dal mixture with the back of a ladle.

Simmer and Temper the Sambar (15 minutes)

• To the mashed dal, add the mixed vegetables, tamarind extract, sambar powder, jaggery (if using), and 1 tsp of salt. Add 1.5 cups of water to adjust consistency.
• Bring the sambar to a boil, then reduce the heat and let it simmer for 10-12 minutes, allowing the vegetables to cook and flavors to meld.
• For the tempering (tadka), heat 1 tbsp of coconut oil in a small pan. Add 1 tsp mustard seeds and let them splutter. Add the dry red chilies, 10 curry leaves, and hing. Sauté for 30 seconds.
• Pour the hot tempering over the simmering sambar. Garnish with chopped coriander leaves and stir.

Prepare the Coconut Chutney (10 minutes)

• In a blender, combine the grated coconut, roasted chana dal, green chilies, ginger, and 0.5 tsp of salt.
• Add about 1/3 cup of water and grind to a smooth paste. Add more water if needed to reach your desired consistency. Transfer to a serving bowl.
• For the tempering, heat the remaining 0.5 tbsp of coconut oil in the same small pan. Add 0.5 tsp mustard seeds, 0.5 tsp urad dal, and 5 curry leaves. Sauté until the mustard seeds pop and the urad dal turns golden brown.
• Pour the tempering over the chutney and mix well.

Steam the Idlis (10-12 minutes)

• Add 1-2 cups of water to an idli steamer or a large pot and bring it to a rolling boil.
• Grease the idli molds lightly with oil. Pour the fermented batter into each mold, filling it about 3/4 full.
• Place the idli stand inside the steamer. Cover and steam on medium-high heat for 10-12 minutes. To check if they are done, insert a toothpick; it should come out clean.
• Turn off the heat and let the steamer rest for 5 minutes before opening. This prevents the idlis from becoming sticky.
• Use a wet spoon to gently scoop out the idlis from the molds.

Assemble and Serve

• On each plate, arrange 4 hot, fluffy idlis.
• Serve with a generous bowl of hot sambar and a side of fresh coconut chutney.
• Enjoy your authentic South Indian Idli Platter immediately.