Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, idli sambar with coconut chutney. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Take thatte idli and garnish some idli podi masala over it. Idly Recipe- Idlis are South Indian healthy breakfast recipe with Sambar. Learn how to make Idli, recipe for Sambar and Coconut chutney.
Idli sambar with coconut chutney is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Idli sambar with coconut chutney is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook idli sambar with coconut chutney using 30 ingredients and 25 steps. Here is how you cook that.
The ingredients needed to make Idli sambar with coconut chutney:
- Make ready For sambar
- Get toor daal
- Get urad dal
- Prepare chopped onion
- Take chopped tomatoes
- Make ready medium sized bottol guard
- Get sambar masala
- Take chilli red powder
- Get turmeric powder
- Prepare chaat masala
- Make ready mustard seed
- Make ready methi seeds
- Prepare dry red chilli
- Take curry leaves
- Take oil
- Make ready For idlee
- Make ready rice
- Get udad daal
- Take Baking soda
- Make ready Salt
- Make ready oil
- Take For chutney
- Take coconut
- Prepare ginger
- Take green chilli
- Make ready coriander leaves
- Prepare rosted chana daal
- Get curry leaves
- Prepare oil for tempering
- Take mustard seed
Tomato and Coconut Chutney , Idli making. Sambar idli South Indian cuisine breakfast. Simple and easy Coconut Chutney - this popular Indian chutney pairs well with idli, dosa, vadas and so much more! What I also make all the time is this South Indian Coconut Chutney!
Steps to make Idli sambar with coconut chutney:
- For sambar
- Wash daal and put in a pressure cooker.
- Cut tomato, onion and bottle guard in small piece and put in cooker.
- Add little salt,turmeric powder water and cook it for 10 minutes.
- Let it cool and mix it. Add 1 glass of water, salt chilli powder and cook it for 5 to 7 minutes.
- Now in a pan add oil and heat it.
- Now add mustard seed,hing, methi seed,curry leaves and fry for a minute.
- Now add red chilli,and sambhar masala to it and fry for 30 sec.
- Pour this mixture on the sambhar and mix it.
- Sambhar is ready. Garnish with coriander leaves
- For idli
- Soak the dal and rice in water for 4 hour.
- Now being it to make a fine a smooth paste.
- Add baking soda, salt and oil to it. Idles batter is ready.
- Grease idli mould with oil and pour the batter in it.
- Put the moulds in a idler steamer and cook for 5 to 10 min.
- Once it get cool remove the idler from mould. Idlers are ready.
- For coconut chutney
- Remove the coconut from shell. Cut into small pieces.
- Put the coconut in a grinder.
- Add chilli, coriander leaf, ginger,salt and roasted chana dal.
- Add little water and grind it to make a fine paste. U can add water according to your desire consistency for chutney.
- Now for tempering heat oil in a pan.
- Add mustard seed, hing, red chilli
- Fry for a minute and pour the it on the top of chutney. Coconut chutney is ready.
Idli Sambar with coconut and green chutney- vector illustration. · Red Coconut Chutney recipe with step by step photos - A bright red colored Kerala Style coconut chutney recipe for idli, dosa and uttapams. How to make Vengaya chutney - Raks Kitchen. Onion Chutney recipe comes to rescue when there is no tomato or coconut in stock. Recipe for easy and quick peanut coconut chutney that can be made in minutes. Recipe with step by step pictures.
So that’s going to wrap this up for this exceptional food idli sambar with coconut chutney recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
