Idly sambhar with chutney

Idli Recipe

Ingredients:

- Idli Maker
- Fresh Idli Batter
-Oil

Elaboration:
Brush the idli plates with oil and fill them with batter. Cook them for 10–12 minutes over high heat in a steamer or for 13 minutes in an Instant Pot, setting the pressure valve to venting mode (you'll need to add 1 cup of water to the pot to generate steam).
Let them cool for a few minutes and place the idlis on a plate. Serve with sambar and coconut chutney (these recipes are explained below).

Idli Sambar Recipe
Ingredients:
-2 teaspoons of oil
-1 teaspoon of mustard seeds
-¼ teaspoon of methi seeds or fenugreek seeds
-A pinch of hing or asafoetida spice
-Between 8 and 10 fresh curry leaves
-1 small onion cut in half
-2 fresh green chilies, chopped
-1 chopped tomato
-Half a chopped carrot (optional)
-1 diced potato (optional)
-5 chopped beans
-5 pieces of moringa
-¼ teaspoon of turmeric powder
-About 2 or 3 teaspoons of sambar powder
-½ teaspoon of jaggery powder
-1 teaspoon of salt
-1 cup of water
-1 tablespoon of tamarind paste
-100mg of toor dal legumes
-2 tablespoons of finely chopped cilantro

Elaboration:
First, boil the Toor Dal in a separate pot. Next, add the 2 teaspoons of oil and the mustard seeds to a large kadai and heat. Add the 2 onion halves and both chilies and sauté for 1 minute until the color changes. Next, add the tomato and cook everything together. Stir in the mixed vegetables and sauté for about 2 minutes. Add 1/4 teaspoon of turmeric powder, 1/2 teaspoon of ginger powder, 1 teaspoon of salt, and 1 cup of water. Mix well, cover, and boil for 10 minutes. After 10 minutes, add the boiled Toor Dal and mix everything together. Add 3 teaspoons of sambar powder. Boil for 1 minute, until all the flavors are combined. Add 1 teaspoon of tamarind paste, mix well, and let it boil for another 2 minutes. Add 2 tablespoons of cilantro leaves and mix well.
And now, you can enjoy Idli Sambar along with a hot steamed Idli.

Idli Chutney Recipe
Ingredients:
-1 cup of grated coconut
-2 tablespoons of roasted chickpeas
-Between 10 and 15 fresh cilantro leaves
-A handful of mint or pudina leaves
-1g of ginger
-1 clove of garlic
-2 fresh green chilies
-1/4 teaspoon of tamarind paste
-½ teaspoon of salt
-1 cup of water

For Tempering (method in which spices are heated in oil):
-2 teaspoons of oil
-1 teaspoon of black mustard
-½ teaspoon of white urad dal
-2 dried red chilies
-6 or 7 fresh curry leaves

Elaboration:
First, put 1 cup of grated coconut and 2 tablespoons of toasted chickpeas in a blender. Add 4 or 5 cilantro leaves, the mint leaves, the ginger, 1 garlic clove, the 2 chilies, the tamarind paste, and 1/2 teaspoon of salt. Blend until you get a smooth paste, which we achieve by adding 1 cup of water. Finally, place the chutney in a large bowl. To serve it with idli, make sure it maintains the same consistency.
Next, in a small kadai pot, prepare a seasoning by heating 2 teaspoons of oil. Add 1 teaspoon of mustard seeds, 1/2 teaspoon of white urad dal, 2 dried red chilies, and 6 or 7 curry leaves. Pour the seasoning over the chutney and mix well.
And finally, enjoy the Idli chutney along with the hot steaming Idli.