Go Back
A beautifully plated South Indian breakfast featuring three soft, fluffy idlis served on a banana leaf. Alongside is a bowl of hot, steaming sambar and coconut chutney.

Idli with Sambar and Chutney

This is a classic South Indian breakfast dish that’s light and satisfying.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine Indian
Servings 2 persons
Calories 365 kcal

Equipment

  • 1 Pressure cooker Without the whistle(for idlis) Or use an Idli Steamer (if you have)
  • 1 Pressure cooker for making sambar
  • 1 Small Pan for tempering the sambar (Tadka / तड़का) also to temper the Chutney

Ingredients
  

For the Idlis

  • 2 cups Idli Batter homemade or store-bought
  • Water As needed for steaming
  • Oil or Ghee For greasing the idli plates

For the Sambar

  • ¼ cup Toor Dal or Pigeon Peas
  • 1 tsp Tamarind pulp
  • ¼ tsp Turmeric Powder (हल्दी)
  • 1 tsp Sambar Powder
  • 1 cup Vegetables diced carrots, beans, drumstick, or your choice
  • ½ tsp Mustard Seeds for तड़का (Tempering)
  • Curry Leaves about 12-15 in total (will be needed while preparing Sambar as well as Coconut Chutney)
  • Dried Red Chillies 1-2
  • Asafoetida (hing / हींग) A pinch
  • salt to taste
  • Coriander Leaves for garnish

For the Coconut Chutney

  • ¼ cup Fresh coconut Grated
  • 2 tsp Chala Dal (Chickpea lentil) Roasted
  • 1-2 no. Green Chillies Adjust to taste
  • Ginger A small piece
  • salt to taste
  • Water as needed for grinding
  • ½ tsp Mustard Seeds (राई) for तड़का (Tempering)
  • 5-6 Curry Leaves
  • 1 tsp Oil

Instructions
 

For the Idli

  • Prepare the steamer: Add water to the idli steamer or pressure cooker (without the whistle) and let it boil.
  • Grease the idli plates: Lightly grease the idli molds with oil or ghee to prevent sticking.
  • Pour batter: Pour the idli batter into the molds, filling them about 3/4th full.
  • Steam the idlis: Place the idli stand in the steamer, cover, and steam for 10-12 minutes on medium heat.
  • Check for doneness: Insert a toothpick; if it comes out clean, the idlis are ready.
  • Cool and unmold: Allow them to cool for a minute before removing them gently with a spoon.

For the Sambar

  • Cook the dal (Chickpea Lentil): Wash the toor dal and pressure cook with 1 cup water and turmeric until soft. Mash it well.
  • Cook the vegetables: In a pot, boil the vegetables with a little water until tender.
  • Add tamarind and spices: Add the tamarind pulp, sambar powder, salt, and mashed dal to the cooked vegetables. Let it simmer for 5-7 minutes.
  • Temper (तड़का) the Sambar: Heat oil in a pan, add mustard seeds, curry leaves, dried red chilies, and asafoetida. Pour this tempering into the sambar and mix well.
  • Garnish and serve: Garnish with coriander leaves.

For the Coconut Chutney

  • Grind the chutney: Blend the coconut, roasted chana dal, green chilies, ginger, and salt with water to a smooth paste.
  • Temper (तड़का) the chutney: Heat oil, add mustard seeds and curry leaves, and pour it over the chutney.

Notes

Serving Suggestions

  • Serve the hot and fluffy idlis with sambar and coconut chutney.
  • Garnish with additional curry leaves or coriander for a fresh touch.
Keyword anytime, south indian