Best Recipe - Idli Sambar Chutney - Coconut Chutney
Idli Sambhar Chatni - Intro
Idli Sambar Chutney is a quick, tasty and easy-cooking South Indian Breakfast combination. This can either be served as a combination of dip i.e., Idli with Sambar or can be eaten with Idli and Chutney or sometimes the combination of all three.
The idli is a fluffy rice product whereas the chutney is made from coconut, which then creates an amazing flavour in the mouth leading to a splendid taste in the buds.
Follow the full guide to prepare this amazing combination of Idli Sambar Chutney.
- Preparation time: 14 hours
- Cooking time: 20-30 minutes
- Servings: 4-5 people
- 250 gram Rice
- 1/4 bowl Poha
- 1/2 cup Urad Dal
- Salt to taste
- 1/2 tbsp Methi / Fenugreek seeds
How to Make Idli Stepwise
- Wash rice and methi/fenugreek seeds together and soak them in water for 4 – 5 hours.
- Wash urad dal separately and soak it in water for 4 – 5 hours.
- Wash the Poha and then soak it by adding some water. Leave the Poha soaked for 4-5 hours.
- After 5 hours, remove water from the rice, urad dal, fenugreek seeds and Poha and put them in a mixer jar. Add 1/2 cup water and grind it.
- If the quantity of water is less, add more water and grind it finely. Its paste should not be too thick or thin.
- After grinding, take out the paste from the jar in a pan and leave it to ferment for 7-8 hours.
- After 7-8 hours see the batter, add salt as per the taste and mix it. If your batter is thick then mix some water and again mix it well. Your batter shouldn’t be too thick or thin.
- Put 1-2 glasses of water in the idli mold and keep it to heat on low flame. Put the batter in the mold by applying oil and put the lid and cook on low flame for 15-20 minutes.
- After 15 minutes check whether idli is cooked or not. To check, put a spoon or knife in the centre of the idli, if the knife comes out clean then the idli is cooked and if it does not, then cook idli for 4-5 minutes more.
- Now your idlis are ready to be served, you can eat as a combination of Idli Sambar Chutney.
Mysore is a city located in the Southern part of India which is rich in its culture and heritage. It is also known for being one of the best places for best restaurants in Mysore, having flavourful and delicious dishes in South India. Most of the dishes are rice-based like biriyani, palav, rice-bath, and other rice recipes. People can find many traditional dishes restaurants as well as multi-cuisine restaurants.
We find many best restaurants in Mysore for both veg and non-vegetarians. People will enjoy both the cuisine very well in Mysore.
Cafes are just like any other food place. There is a wide range of cafes that offer different menus and services. There are some cafes in Mysore that have good quality food, service, and ambiance. They also provide healthy options for their customers. This post provides information about some of the best cafes in Mysore for you to check out for yourself.
इडली सांबर चटनी | Idli Sambar Hindi | Chutney एक त्वरित, स्वादिष्ट और आसानी से बनने वाली दक्षिण भारतीय नाश्ता संयोजन है। इसे या तो डिप के संयोजन के रूप में परोसा जा सकता है, यानी इडली को सांभर के साथ या इडली और चटनी के साथ खाया जा सकता है या कभी-कभी तीनों के संयोजन के रूप में परोसा जा सकता है।
इडली एक नरम चावल उत्पाद है जबकि चटनी नारियल से बनाई जाती है, जो तब मुंह में एक अद्भुत स्वाद पैदा करती है जिससे कलियों में एक शानदार स्वाद आता है।
इडली सांबर चटनी | Idli Sambar Hindi | Chutney के इस अद्भुत संयोजन को तैयार करने के लिए पूरी गाइड का पालन करें।
The authentic place to have a Mylari dosa is Hotel Original Vinayaka Mylari, where this medication for the tastebuds was created numerous decades ago. Supposedly, there are numerous hospices and caffs that go by the same or analogous names and hence you have to be careful if you wish to have the true Mylari Dosa Mysore.
Put away down amidst small lanes in the Nazarbad neighborhood of Mysore is this bitsy hotel with a green board. You can find the place fluently on Google Charts, Zomato, etc. and once you’re there, you’ll notice signs saying old and original Vinayaka Mylari Dosa.
Mysore is a heritage city located in the southern part of India. Mysore is famous for its heritage buildings and attracts tourists from all over the world. It is also one of the cleanest cities in India. The city will be crowded with people during Dasara season. People come from different places to witness the world-famous Dasara festival. People can also enjoy the most tasteful recipes and dishes in some of the best restaurants in Mysore. Mysore is famous for both veg and non-veg restaurants. One of the famous and best non-veg dishes is Hanumanthu Palav Mysore.
Hanumanthu Palav Mysore is a famous Palav and attracts people from many places. Especially the Mutton Palav is the highlight of this restaurant. The quality and taste of the mutton meat are next levels. The mutton just melts in the mouth and gives a great taste. The cooking is done in a very homely procedure using firewood and an open kitchen.
- Preparation time: 10-15 minutes
- Cooking time: 25-30 minutes
- Servings: 4-5 people
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- 1 cup Gram dal
- 1/4 cup Toor dal
- 200 gm Gourd / Ridge Gourd / Drumstick (mix vegetables)
- 1/2 teaspoon Turmeric Powder
- salt to taste
- 2 tablespoon Sambar Masala
- 1 tablespoon Coriander Powder
- 1 tablespoon Tamarind water (soak Tamarind)
- 1 tablespoon Refined Oil
- 1/2 teaspoon Mustard Seeds
- 5-6 Curry Leaves
- 2-3 dry Red Chilies
- 1/2 teaspoon Asafoetida
- 2 Onions finely chopped
How to Make Sambar Stepwise
- To make sambhar, first put Toor dal, a pinch of turmeric powder, salt according to taste and 2 glasses of water in a pressure cooker of 3-4 litres and close the lid of the cooker. Cook on medium flame on gas. When 3-4 whistles are taken, then switch off the gas.
- To make this recipe, we have used 2-3 drumsticks (cut into small pieces), 100 grams of gourd, and 100 grams of ridge gourd as vegetables.
- Now turn off the flame and after 10-15 minutes open the lid of the cooker and mash the dal using a spatula to see if it is cooked or not.
- When the dal is cooked, now take a pan for tempering and heat it for a while on medium flame.
- Heat one tablespoon of oil in a pan on medium heat. Then put half a tablespoon of mustard seeds in it. Add 3-4 red chillies. Add a pinch of asafoetida. Take 3-4 sticks of curry leaves, and after cleaning them well, separate them from the sticks and put their leaves. Temper all this in oil.
- After tempering, put finely chopped onion in oil and cook it. After the onion turns red, put the cooked dal in the pan.
- Now put 2-3 tablespoon of sambar masala in it and filter the tamarind water and put it in the pan. Then cook on low flame for 5-10 minutes.
- Now, your sambar is ready to be served. You can also eat sambar with the combination of Idli Sambar Chutney.
- Preparation time: 10 – 15 minutes
- Cooking time: 2 minutes
- Servings: 4-5 people
- 1 watery Coconut (cut into small pieces)
- 100 grams Peanuts
- 100 grams roasted Gram without peel
- A small piece of Ginger
- 3-4 Green Chillies (cut into small pieces)
- Salt to taste
- Half a cup of water as per need
- For Tempering:
- 2 tablespoons Oil
- 1/2 teaspoon Mustard Seeds
- Curry Leaf
- 2 dry Red Chillies
How to Make Coconut Chutney Stepwise
- To make coconut chutney, first, soak unpeeled gram and peanuts together and leave it for 10-15 minutes.
- Now take watery coconut. Remove the jute part of it properly and then break it and take out its water. After breaking the coconut, separate its white part from the black (peeled) part.
- Cut the white part of the coconut into fine pieces.
- Now put coconut, 100 grams peanuts, 100 grams roasted gram, a small piece of ginger, 3-4 green chilies, and salt according to taste in a mixer jar and add little water and grind it finely.
- Now after grinding the chutney in a mixer, open the lid of the mixer jar and test the chutney with a spoon whether the salt is correct or not. And check that the water should not be too much, your chutney should be thick. Now take out the chutney from the mixer and put it in a bowl.
- Your coconut chutney is ready now we will temper it.
- Put a pan on the gas, add 2 teaspoons of oil to it and when it becomes slightly hot, add 1 teaspoon of mustard seeds, curry leaves, and 2 dry red chilies. And after cooking for 2 minutes, add it to the chutney and temper it.
- Now your coconut chutney is ready to be served. You can eat coconut chutney with the combination of Idli Sambar Chutney.
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