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Easy chutney and sambar for idlis
By : Mearl Fernandes
Category : Breakfast
Servings : 4
Time Taken : 15-30 mins
Rating :

For the sambar:

  1. Boil the dal, vegetables, tomatoes and salt to taste in a pressure cooker with just enough water to cover them.
  2. Cook upto 1 whistle on high.
  3. Open the cooker and reduce the flame to simmer.
  4. Add half (each) of the turmeric, red-chili powder, asafoetida and sambar powder.
  5. Strain the tamarind pulp into this mixture. Allow to simmer.
  6. In a pan, heat the oil and add mustard seeds.
  7. When they splutter, reduce the flame and add the curry leaves, cumin and red chillies.
  8. Then add the remaining half of all the powders and the coriander powder.
  9. Keep stirring, add a little water to prevent burning at the base; fry for 15 secs.
  10. Add this to the simmering curry and let it cook for 5 minutes.

For the peanut chutney:

  1. Grind the nuts, onions, coconut, cumin and pepper to a paste with some water.
  2. In a pan, heat oil & add the rest of the chutney ingredients - fry well for a minute on medium heat.
  3. Add the ground paste, 2 tbsp at a time and fry well.
  4. Add salt to taste (even a pinch of sugar)

For the sambar:
1 cup tur dal, washed and soaked
3 cups mixed vegetables of 1 inch size each (carrots, french beans, drumsticks, potatoes)
Salt to taste
1-1.5 inch ball of black tamarind, seedless, soaked in 1 cup hot water
1/2 tsp haldi/turmeric powder
1 tsp red chilli powder
4 tbsp `sambar` masala
1/2 tsp hing/asafoetida
1 chopped ripe tomato
1/2 tsp mustard seeds
1 sprig curry leaves
1/2 tsp jeera/cumin seeds
2-3 dry red chillies
1 tsp coriander/dhaniya powder
salt to taste
2-3 tbsp ghee/oil

For the peanut chutney:
1/2 cup roasted peanuts
1/2 cup dessicated coconut
1 small onion
1/4 tsp peppercorns
1/4 tsp jeera/cumin
1 small red chilli
1/2 tsp mustard seeds
2 sprigs curry leaves
Salt to taste
2 tbsp cooking oil

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