Idli Sambhar and Nariyal Chutney Recipe

Idli Sambhar and Nariyal Chutney is a quintessential South Indian dish that has gained popularity far beyond the southern part of India. It’s a breakfast staple, though it can be enjoyed at any time of the day. The dish is beloved for its soft, steamed rice cakes (idlis), flavorful lentil soup (sambhar), and refreshing coconut chutney (nariyal chutney). This combination not only delights the taste buds but also provides a wholesome and balanced meal.

In this recipe, I will guide you through the process of making these three components—idli, sambhar, and nariyal chutney—from scratch. With detailed instructions, you will be able to create this traditional dish at home, whether you’re an experienced cook or a beginner.

Part 1: Idli Recipe (Steamed Rice Cakes)

Ingredients:

  • For the idli batter:
    • 2 cups of rice (preferably idli rice or any short-grain rice)
    • 1/2 cup of urad dal (split black gram without skin)
    • 1/2 teaspoon of fenugreek seeds (methi seeds)
    • Water, as required for soaking and grinding
    • Salt, to taste

Instructions:

  1. Soaking the Rice and Dal:
    • In two separate bowls, soak the rice and urad dal for about 6-8 hours or overnight.
    • In the same bowl as the urad dal, add fenugreek seeds for extra fermentation and flavor.
  2. Grinding the Rice and Dal:
    • After soaking, drain the rice and dal. Using a wet grinder or a high-power blender, grind the dal and rice separately.
    • Grind the dal into a smooth batter, adding water as needed. The consistency should be thick and smooth.
    • Grind the rice into a coarse batter, maintaining a slightly grainy texture. This gives idlis their characteristic softness.
  3. Fermentation:
    • Combine the ground rice and dal batter in a large bowl. Add salt to taste and mix well.
    • Cover the bowl with a damp cloth and place it in a warm, draft-free place for 8-12 hours to ferment. The batter should rise and become bubbly.
  4. Steaming the Idlis:
    • After the batter has fermented, grease the idli molds with a little oil or ghee.
    • Pour the batter into the molds, filling them about 3/4 full. If you don’t have an idli stand, you can use small cups or bowls.
    • Bring a steamer or pressure cooker with water to a boil, then place the idli stand inside, making sure the water doesn’t touch the batter.
    • Steam the idlis for about 10-15 minutes or until a toothpick inserted comes out clean.
    • Let them cool slightly before removing from the molds.

Now you have your soft, fluffy idlis ready for serving!

Part 2: Sambhar (Lentil Soup)

Ingredients:

  • For the sambhar:
    • 1 cup toor dal (pigeon peas)
    • 1 large carrot, chopped
    • 1 medium potato, chopped
    • 1 small onion, chopped
    • 1 medium tomato, chopped
    • 2-3 green chilies, slit
    • 1 tablespoon sambhar powder (available in stores or homemade)
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon cumin seeds
    • A few curry leaves
    • 1 tablespoon tamarind pulp (soaked in water for 10 minutes and strained)
    • 2 tablespoons oil
    • Salt, to taste
    • Water, as needed

Instructions:

  1. Cooking the Toor Dal:

    • In a pressure cooker, add the toor dal with about 3 cups of water. Cook for 3-4 whistles or until the dal is soft and fully cooked.
    • Once the dal is cooked, mash it well and set it aside.

  2. Making the Sambhar Base:

    • In a pan, heat oil over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
    • Add the curry leaves, onions, and green chilies. Sauté until the onions turn translucent.
    • Add the tomatoes and cook until they soften, releasing their juices.
    • Add the chopped carrots and potatoes, and cook for 5-7 minutes until they begin to soften.

  3. Preparing the Sambhar:

    • Add the tamarind pulp, turmeric powder, and sambhar powder to the cooked vegetables.
    • Stir well and add water to achieve a soup-like consistency. Bring the mixture to a boil, and then simmer for about 10-15 minutes until the vegetables are fully cooked.

  4. Combining the Dal and Vegetables:

    • Add the mashed toor dal to the vegetable mixture and mix well. Add more water if the sambhar is too thick.
    • Bring it to a boil, then reduce the heat and let it simmer for another 5-10 minutes. Season with salt to taste.

  5. Final Touch:

    • Garnish the sambhar with a few more curry leaves if desired. The sambhar is now ready to be served!

Part 3: Nariyal (Coconut) Chutney

Ingredients:

  • For the chutney:
    • 1 cup fresh grated coconut
    • 2-3 green chilies (adjust to taste)
    • 1-inch piece of ginger
    • 1 tablespoon roasted chana dal (optional, for texture)
    • Salt, to taste
    • Water, as needed to grind the chutney
    • For tempering:
      • 1 teaspoon mustard seeds
      • 1/2 teaspoon cumin seeds
      • 1-2 dried red chilies
      • A pinch of asafoetida (hing)
      • 1 tablespoon oil

Instructions:

  1. Grinding the Chutney:

    • In a blender, combine the grated coconut, green chilies, ginger, roasted chana dal (if using), and salt.
    • Add a little water at a time and grind until the chutney reaches your desired consistency. You can make it smooth or slightly coarse based on your preference.

  2. Tempering the Chutney:

    • In a small pan, heat oil over medium heat. Add the mustard seeds and let them splutter.
    • Add cumin seeds, dried red chilies, and asafoetida. Let them fry for a few seconds until fragrant.
    • Pour this tempering over the ground coconut chutney. Stir well and your chutney is ready to be served!

Serving Idli Sambhar and Nariyal Chutney

  • Serve the soft idlis with a bowl of hot sambhar and a side of nariyal chutney.
  • To enhance the experience, you can also serve with a small dish of ghee (clarified butter) for dipping the idlis.
  • Enjoy this dish with a cup of hot filter coffee or masala chai for a complete South Indian breakfast experience.

Tips for Perfect Idli Sambhar and Nariyal Chutney

  1. For Perfect Idlis:

    • Use good-quality idli rice for the best texture.
    • Fermentation is key to soft idlis. Ensure the batter ferments properly in a warm place.
    • If you are using a regular blender instead of a wet grinder, make sure the batter is ground well without overheating, which could affect the fermentation process.

  2. For Authentic Sambhar:

    • The sambhar powder is the heart of the dish. You can make your own sambhar powder at home by dry roasting coriander seeds, cumin, black peppercorns, fenugreek, dried red chilies, and then grinding them into a fine powder.
    • Tamarind is what gives sambhar its signature tangy flavor. If you don’t have fresh tamarind, you can use tamarind paste as a substitute.
    • For a spicier sambhar, adjust the quantity of green chilies and sambhar powder to your preference.

  3. For Coconut Chutney:

    • If fresh coconut is not available, you can use frozen grated coconut as a substitute. However, fresh coconut will give the best flavor.
    • You can adjust the consistency of the chutney by adding more or less water.
    • Roasting the chana dal gives the chutney a nice texture, but it is optional.

Conclusion

Idli Sambhar and Nariyal Chutney is more than just a meal—it’s a beautiful representation of South Indian cuisine. The combination of soft idlis, spicy and tangy sambhar, and creamy coconut chutney creates a perfect balance of flavors. Whether you’re making it for breakfast, lunch, or dinner, this dish is a sure way to bring comfort and happiness to your table.

By following the steps above and paying attention to the small details, you’ll be able to enjoy this delicious and nutritious meal in the comfort of your home.

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