Breakfast · South Indian
Idli with sambar & coconut chutney
The classic South Indian breakfast - naturally vegan when you skip the ghee tadka on the sambar.
Method
- 1
Steam idlis in a greased mould for 10-12 minutes until a knife comes out clean.
- 2
Sambar: pressure cook dal 3 whistles, mash. In a pot, cook veg with tomato, sambar powder and tamarind till soft. Add dal and simmer 5 minutes. Finish with a mustard-and-curry-leaf tadka in oil (not ghee).
- 3
Chutney: blend all chutney ingredients with a splash of water until smooth.
- 4
Serve idlis hot with sambar poured over and chutney on the side.
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