इडली सांभर और नारियल चटनी बनाने का आसान तरीका | Idli Sambar and Coconut Chutney | @TATA Sampann


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Idli plate is one of the most popular dishes from southern India, it has gained popularity in the rest of India and world. It is amongst the popular choices for breakfast or evening snack. This recipe video details step by step recipe of making soft and fluffy Idli, delicious sambar and tasty coconut chutney. To make soft and fluffy chutney, we need good quality idli rice, urad dal and methi seeds. I have used Idli rice which is thick, unpolished urad dal of Tata Sampann and good quality methi seeds. Tata Sampann Urad dal is unpolished and without any artificial shine, the way nature intended, and it provides plant-based nutrition. For Sambar I have used red chilli from Tata Sampann made from whole chillies which have natural oils.
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Recipe Name: Idli Plate (Idli, Sambar and Coconut Chutney)
Ingredients:
Idli:
• Rice – 3 cups
• Tata Sampann Urad Dal – 1 cup
• Methi Seeds – 2 tbsp
Sambar:
• Toor dal – 1 cup
• Chopped onion – ½ cup
• Chopped Tomato – ½ cup
• Green chilli – 2
• Drumstick – 1 drumstick
• Brinjal chopped (1/4 cup)
• Carrot chopped – ¼ cup
• Tata Sampann Red chilli powder – 1 tbsp
• Turmeric powder – ¼ tsp
• Mustard seeds – 1 tsp
• Curry leaves – 12 to 15 leaves
• Sambar Masala – 2 tbsp
• Tamarind juice – 2 tbsp or 1 tbsp tamarind paste
• Jaggery – 1 tsp
• Salt – 1.25 tbsp or as per taste
• Cooking oil – 4 tbsp
• Hing – 1 pinch
Coconut chutney:
• Ginger – 1 inch
• Green chilli – 2
• Fresh coconut -1/2 cup
• Roasted chana dal -1 tbsp
• Tamarind pulp -1 tsp
• Salt to taste- 1 tsp
• Cooking oil – 1 tbsp
• Curry leaves – 10
• Mustard seeds -1 tsp
• Tata Sampann Urad dal – 1 tsp

Recipe:
Idli:
• Soak all the ingredients overnight
• Grind it into smooth paste
• Rest it for 8-10 hours or overnight
• Mix the batter and add salt to taste
• You may add pinch of soda(optional)
Grease the idli tray with oil
• Pour the batter in idli tray and steam it
• Take it out and serve it with sambar and chutney

Sambar:
• Boil toor dal with all the vegetables in cooker
• Open the cooker and add sambar masala, jaggery and tamarind pulp and cook it on slow
flame for 8-10 minutes
• Heat oil in tadka pan, add mustard seeds, curry leaves, hing and red chilli powder
• Pour the tadka in sambar and serve with idli and chutney

Coconut Chutney:
• Grind coconut, ginger, green chilli, tamarind pulp, roasted chana dal and salt.
• Heat oil in tadka pan, add mustard seeds, curry leaves, urad dal and dry red chilli
• Pour the tadka in chutney and mix it
• Serve it with idli, dosa and sambar.

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