Soft Idli with Sambar and Coconut Chutney

Ingredients

• 2 cupReady-made idli batter
• 1 tspOil or ghee (for greasing idli moulds)
• 0.5 cupToor dal (split pigeon peas)
• 1.5 cupWater (for dal)
• 1 pieceSmall onion
• 1 pieceTomato
• 4 pieceDrumstick (moringa), cut into 3-inch pieces
• 1 tspTamarind paste
• 1.5 tspSambar powder
• 0.25 tspTurmeric powder
• 1 tspSalt
• 1 tspOil (for sambar tadka)
• 0.5 tspMustard seeds
• 1 pieceDried red chilli
• 8 pieceCurry leaves
• 1 pinchAsafoetida (hing)
• 0.5 cupFresh grated coconut
• 1 pieceGreen chilli
• 0.5 tspGinger, roughly chopped
• 0.25 tspSalt (for chutney)
• 3 tbspWater (for chutney blending)
• 0.5 tspOil (for chutney tadka)
• 0.25 tspMustard seeds (for chutney tadka)
• 4 pieceCurry leaves (for chutney tadka)
• 1 pieceDried red chilli (for chutney tadka)

Method

1. 1

   Pressure cook the toor dal with 1.5 cups water and turmeric for 3-4 whistles until completely soft and mushy — if you have a microwave pressure cooker or instant pot, use that to save time; alternatively use pre-cooked or canned dal to stay within 15 minutes.

2. 2

   While the dal cooks, fill your idli steamer or a large pot with 2 inches of water and bring it to a boil. Lightly grease the idli moulds with oil or ghee.

3. 3

   Pour the ready-made idli batter into the moulds, filling each cavity about three-quarters full. Place the mould rack into the steamer, cover tightly, and steam on medium-high heat for 10-12 minutes until a toothpick inserted in the centre comes out clean.

4. 4

   While idlis steam, make the coconut chutney: blend fresh grated coconut, green chilli, ginger, salt, and 3 tablespoons of water into a smooth paste.

5. 5

   For the chutney tadka, heat 0.5 tsp oil in a small pan, add mustard seeds and let them splutter, then add curry leaves and dried red chilli. Pour this sizzling tempering directly over the blended chutney and stir to combine.

6. 6

   Mash the cooked dal well. In a saucepan, heat 1 tsp oil over medium heat and add mustard seeds — once they splutter, add the dried red chilli, curry leaves, and a pinch of hing and let them sizzle for 10 seconds.

7. 7

   Add the chopped onion and sauté for 1 minute, then add tomato and drumstick pieces. Stir in the sambar powder, tamarind paste, salt, and the mashed dal along with 1 cup of water. Simmer on medium heat for 5-6 minutes until the drumstick is just tender and the sambar is fragrant.

8. 8

   Once the idlis are done, let them rest for 1 minute before gently scooping them out with a wet spoon. Serve 4-5 idlis per person alongside a generous bowl of hot sambar and the coconut chutney.