Indian Idli Sambar with Coconut Chutney
A classic South Indian breakfast featuring soft, steamed rice cakes (idli) served with a flavorful lentil and vegetable stew (sambar) and a fresh, creamy coconut chutney. This wholesome meal is naturally vegetarian and packed with aromatic spices.
Ingredients
Ingredients
- 2 cups idli rice (or parboiled rice) soaked for 4-6 hours
- 1 cup urad dal (split black gram) soaked for 4-6 hours
- 1 tsp fenugreek seeds optional for fermentation
- 1 cup toor dal (split pigeon peas) for sambar
- 2 cups mixed vegetables (carrot, drumstick, eggplant) chopped
- 1 cup fresh coconut grated, for chutney
- 2 tbsp roasted chana dal for chutney
- 1 tsp mustard seeds for tempering
- 2 tbsp sambar powder store-bought or homemade
- 1 tbsp tamarind paste for sambar tanginess
- 2 tbsp vegetable oil for cooking
- 1 tsp salt to taste, divided
Notes
Storage: Store leftover sambar and chutney in airtight containers in the refrigerator for up to 3 days. Idli are best enjoyed fresh but can be stored in the fridge for 2 days and reheated by steaming. Make-ahead: Ferment the idli batter a day in advance. Variations: Add a tempering of curry leaves and asafoetida to the sambar for extra flavor. Serve with a side of yogurt or pickles for a complete meal.