Idly sambaar with coconut chutney

Idly sambaar is a very interesting breakfast.  Normally idly is a healthy and with no oil breakfast. It is very easy to digest so is also known as patient friendly breakfast.  For prepare idly we have to plan it a day before.

Ingredients for idly:

Black gram – 1cup
Idly rawa – 2 cups
Salt – to taste
Separately soak black gram and idly rawa for 4 hours. Make a smooth paste of black gram with adding sufficient water. Remove excess water from idly rawa and add this to the black gram paste and also add salt. This will make the idly batter. This batter should be loose in consistency. Allow this batter to ferment 12 to 14 hours naturally be leaving it to the room temperature.

Ingredients for coconut chutney:

Grated coconut-1tbsp
Roasted dal-2tbsp
Green chilies-5
Ginger-1/4tsp
Salt-to taste
Mustard seeds-1/2tsp
Black gram-1/2tsp
Red chilies-2
Curry leaves-5
Oil-1tbsp

Procedure:

Blend coconut, roasted dal, green chilies, ginger and salt in a blender. Add water to make a smooth paste. 
Heat oil in a frying pan add mustard seeds, black gram, red chilies, asafoetida and curry leaves. Add this to the above paste. Coconut chutney is ready.

Ingredients for sambar:

Cooked toor dal – 1/2cup
Tamarind pulp-2tbsp
Salt-to taste
Turmeric powder-a pinch
Sambaar masala paste-2tbsp
Sliced onions-1 big
Sliced tomato-1 big
Mustard seeds-1/4tsp
Cumin seeds-1/4tsp
Red chilies-2 (splits)
Jagery-1/4tsp (soak this in water)
Ghee-2 drops

Sambaar masala:

Coriander seeds-1tbsp
Bengal gram-1tsp
Black gram-1tsp
Til-1/2tsp
Cumin seeds-1/2tsp
Black pepper seeds-1/2tsp
Fenugreek seeds-1/2tsp
Grated coconut-1tsp
Garlic-5flakes
Asafoetida-a pinch
Red chilies-4 
Roast all the above ingredients. Blend it in a blender to make a smooth paste of it. 

Procedure for idly:

Idly moulds are available in the market. We can take microwave safe or normal steel ones also. Pour the batter into the idly moulds and pressure cook them for 15 minutes.

Procedure for sambaar:

Heat oil in a thick bottomed vessel add mustard seeds, cumin seeds and red chilies. When they splutter add onions and tomatoes. Toast them for 2 minutes. Add 4 cups of water and allow it to boil for 10 minutes. Add tamarind pulp, salt and asafoetida. Allow it to boil for 10 minute more. Once onions soften add sambaar masala and boiled toor dal. Again allow it to boil for 10 minute more. Add jagery and put 2 drops of ghee.