Idli with Sambar and Coconut Chutney

Ingredients

• 1.5 cupready-made idli batter
• 1 cupready-made sambar
• 0.5 cupfresh coconut
• 1 piecegreen chilli
• 0.5 inchginger
• 1 tbsproasted chana dal
• 6 piececurry leaves
• 0.25 tspmustard seeds
• 1 piecedried red chilli
• 1 tspcoconut oil
• 0.25 tspsalt

Method

1. 1

   Fill the base of an idli steamer or a large pot with about 2 cups of water and bring it to a boil over high heat.

2. 2

   Lightly grease the idli moulds with a drop of oil, then ladle the ready-made idli batter into each mould, filling about three-quarters full.

3. 3

   Place the idli stand in the steamer, cover tightly with a lid, and steam on medium-high heat for 10–12 minutes until a toothpick inserted in the centre comes out clean.

4. 4

   While the idlis steam, make the coconut chutney: add the fresh coconut, green chilli, peeled ginger, roasted chana dal, and salt to a small blender jar with 3–4 tablespoons of water and grind to a smooth paste.

5. 5

   Transfer the chutney to a small bowl. Heat coconut oil in a small tadka pan over medium-high heat, add mustard seeds and let them splutter, then add the dried red chilli and curry leaves and fry for 10 seconds. Pour this tempering over the chutney and stir.

6. 6

   Pour the ready-made sambar into a small saucepan and heat it over medium heat for 2–3 minutes until piping hot, stirring occasionally.

7. 7

   Once the idlis are done, let them rest for 1 minute, then use a wet spoon to gently scoop them out of the moulds. Serve the idlis hot alongside the warm sambar and coconut chutney.