Idli with sambar and coconut chutney

Ingredients for 4 portions

• 800 gIdli/dosa batter, idli batter, home-ground or bought
• 1 tspRefined oil, to grease the moulds

On the side

• 100 gToor dal
• ≈ 1 lWater
• 1 mlTurmeric
• 1 tbspTamarind
• 2Drumsticks (moringa), in finger-length pieces
• 1Chayote, peeled, in cubes
• 2Tomatoes, in chunks
• 1 ½ tbspSambar powder
• 1 ½ tbspRefined oil, for the tadkas
• 1 tspMustard seeds
• 1 mlFenugreek seeds
• 3Dried red chillies
• 2 sprigsCurry leaves
• 1 mlHing (asafoetida)
• 2 tbspCoriander leaves, chopped
• 100 gGrated coconut, fresh or frozen
• 2 tbspRoasted chana dal (pottukadalai)
• 2Green chillies
• 1 tspUrad dal
• to tasteSalt

Method

1. Rinse the toor dal and put it in the pressure cooker with a third of the water and the turmeric.
2. Pressure-cook on medium for 4 whistles, about 15 minutes, and let the pressure drop by itself.
3. Soak the tamarind in a little hot water. Cut the drumsticks into finger-length pieces, peel and cube the chow chow (chayote) and cut the tomatoes into chunks.
4. Squeeze the tamarind well in its water and strain the juice into a pot, discarding the pulp. Add the vegetables, sambar powder, salt and half of the water and bring to the boil.
5. Boil until the drumsticks and chow chow are tender, about 10 minutes.
6. For the chutney, grind the coconut, roasted chana dal, green chillies and salt with the rest of the water in a mixie to a thick, smooth paste. Heat a third of the oil in a small pan, add half the mustard seeds, the urad dal, one dried red chilli and a sprig of curry leaves, and when they splutter, pour over the chutney.
7. Grease the idli moulds with the oil, stir the batter and fill each mould three-quarters full. Bring a little water to the boil in the idli cooker or a large pot, put in the stand and cover.
8. Steam over a medium heat for 12 minutes, until a toothpick comes out clean, then let the idlis rest for 3 minutes.
9. Mash the cooked dal smooth and stir it into the vegetables. Simmer for 5 minutes, until the sambar turns frothy on top.
10. For the sambar tadka, heat the rest of the oil and add the rest of the mustard seeds and the fenugreek seeds. When they splutter, add the remaining red chillies, curry leaves and hing, pour over the sambar and scatter over the coriander leaves.
11. Run a wet spoon round each idli to lift it out of the mould and serve hot with the sambar and chutney.

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