How to make idli- sambhar, nariyal-chatney for 2 peoples?

Here’s a recipe for Idli, Sambar, and Coconut Chutney that serves 2 people:

Idli

Ingredients:

• 1 cup idli rice (or regular rice)
• ¼ cup urad dal (split black gram)
• ¼ tsp fenugreek seeds (optional)
• Salt to taste
• Water, as required

Method:

1. Soak: Wash the rice and urad dal separately. Soak them for at least 4-5 hours. Add fenugreek seeds to the urad dal if using.
2. Grind: Grind the urad dal to a smooth, fluffy batter. Then grind the rice coarsely. Mix both batters together, add salt, and leave it to ferment overnight (or for 8-12 hours).
3. Steam: Grease the idli molds and pour the batter into them. Steam for 10-15 minutes in an idli steamer or pressure cooker (without a whistle).
4. Serve hot with sambar and coconut chutney.

Sambar

Ingredients:

• ¼ cup toor dal (pigeon peas)
• 1 small onion, chopped
• 1 small tomato, chopped
• 1 small carrot, chopped
• ½ cup mixed vegetables (drumsticks, brinjal, etc.)
• 1-2 tbsp sambar powder
• ¼ tsp turmeric powder
• Tamarind (small lemon-sized ball)
• 1-2 dried red chilies
• ¼ tsp mustard seeds
• A pinch of asafoetida (hing)
• 4-5 curry leaves
• 1 tbsp oil
• Salt, to taste
• Coriander leaves for garnish

Method:

1. Cook Dal: Pressure cook toor dal with 1 cup of water and turmeric for 2-3 whistles, then mash it.
2. Prepare Vegetables: Cook the vegetables (onion, tomato, carrot, mixed veggies) in water until tender.
3. Tamarind: Soak tamarind in water, extract the juice, and add it to the cooked vegetables along with sambar powder. Simmer for 10 minutes.
4. Combine: Add mashed dal to the vegetable mix and simmer for another 5 minutes.
5. Tempering: Heat oil, add mustard seeds, dried red chilies, curry leaves, and asafoetida. Pour this tempering over the sambar.
6. Garnish with fresh coriander leaves and serve hot.

Coconut Chutney

Ingredients:

• ½ cup fresh grated coconut
• 1 tbsp roasted chana dal (daliya)
• 1 green chili
• 1 small piece of ginger
• Salt, to taste
• ¼ cup water (adjust as needed)

For Tempering:

• 1 tsp oil
• ¼ tsp mustard seeds
• 1 dried red chili
• 4-5 curry leaves
• A pinch of asafoetida

Method:

1. Grind: Blend coconut, roasted chana dal, green chili, ginger, salt, and water into a smooth paste.
2. Tempering: Heat oil, add mustard seeds, curry leaves, red chili, and asafoetida. Pour this tempering over the chutney.
3. Serve with idli and sambar.

Enjoy your delicious South Indian meal!