Idli, Vada, Sambar with Chutney

A soul-satisfying South Indian breakfast comprises super-soft idlis dipped in piping hot sambar and the irresistibly crisp vadas served with a mildly spicy coconut chutney. This combination of flavours and texture is so wondrously light, tasty and filling that you can find these popular dishes served at fancy restaurants, highway food stalls and also a pushcart vendor!

 

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Coconut Chutney
  • Duration:15 minutes
  • Serves:5-6 people

Authenticity Slice

Kannada

A good souring agent is critical to making this chutney. For long, imli was the chosen ingredient in Karnataka’s authentic chutney recipe. But even in the olden days, the imli would sometimes be replaced with curd, with great care taken to ensure that it was nice and thick. The chutney’s taste would otherwise be ruined.

Ingredients

  • Fresh coconut, grated (1 cup)
  • Green chillies (hari mirch) (2 to 3)
  • Ginger (adrak), crushed (1-inch piece)
  • Tamarind (imli) pulp (2 tsp)
  • Coriander leaves (hara dhania) (2 tbsp)
  • Curry leaves (kadipatta) (4)
  • Split Bengal gram (chana dal), soaked for a couple of hours (1 tbsp)
  • Salt (to taste)
  • label (For tempering )
  • Oil (2 tsp)
  • Mustard seeds (sarson) (1 tsp)
  • Black gram (urad dal) (1 tsp)
  • Dry red chillies (sabut lal mirch) (2)
  • Asafoetida (hing) (a pinch)

Method

  • In a mixer-grinder, toss in all the ingredients (except the ones for tempering), and a little water and grind up a fine paste. Transfer the mix to a bowl.
  • Heat oil in a pan on a high flame and add the sarson to it. When it begins to splutter, add the urad dal, hing and lal mirch, and fry till the dal turns golden brown.
  • Take off the flame and immediately add to the coconut paste. Mix well and cover the bowl with a lid. Let it rest for 2 minutes to allow the flavours to seep through.
  • Serve fresh with dosas or idlis.

Udupi Sambar
  • Duration:15 minutes
  • Serves:5 to 6 people

Authenticity Slice

Kannada

The MTR Sambar Masala is a perfect blend of all the authentic ingredients. To make sambar in a jiffy, use this masala and you can enjoy piping hot sambar in under 15 minutes.

Ingredients

  • Pre-cooked veggies of choice (1 cup)
  • Tuvar dal (split pigeon pea) (3/4 cup)
  • Water (600 ml)
  • Imli (tamarind) juice (2 tsp)
  • MTR Haldi/Turmeric Powder (1/2 tsp)
  • MTR Sambar Powder (1 tbsp)
  • Grated coconut (1/2 tbsp)
  • Gud (jaggery) (2 tsp)
  • Salt (To taste )
  • Oil (1/2 tsp)
  • For tempering (1 tsp)
  • Mustard (sarson) (4)
  • Curry leaves (kadipatta) (1 tbsp)
  • Oil ()

Method

  • In a deep pan, add the water, dal, MTR Haldi/Turmeric Powder and oil. Stir and bring the mixture to a boil on a high flame. Then, lower the flame to medium and cook till the dal is done.
  • Meanwhile, get the sambar paste ready. In a mixie, add MTR Sambar Powder, coconut, gud, a little water and blend well to form a fine paste.
  • Now, add this paste to the cooked dal and stir to combine on a medium flame.
  • Add the pre-cooked veggies of choice (onions, tomatoes, lauki, pumpkin). Then add the imli juice. Mix well.
  • Season with salt and let the dal cook for another 5 mins.
  • Make the tadka separately. In a pan, heat oil on a high flame. Add sarson and let it splutter, then add kadipatta.
  • Take off the flame and pour immediately on the sambar. Stir to mix well.
  • Garnish with hara dhania and serve hot with idli, dosa or steamed rice.

Mallige Idli
  • Duration:30 minutes
  • Serves:4 people

Authenticity Slice

Kannada

The use of poha makes the batter very light and frothy, and the idlis moist and pillowy soft.

Ingredients

  • Idli rice (2 cups)
  • Black gram (urad dal) (3/4 cup)
  • Beaten rice, thick variety (poha) (2 tbsp)
  • Fenugreek seeds (methi) (1 tbsp)
  • Salt (to taste)

Method

  • Soak rice, poha, dal and methi seeds in two separate containers for 3–4 hrs.
  • Grind urad dal and methi seeds first, until satiny smooth.
  • Next, grind rice and poha till slightly coarse.
  • Mix the dal, methi, rice and poha together along with salt and pour into a taller container that allows space for the batter to rise.
  • Allow it to ferment for 12-15 hrs.
  • Steam the batter in greased idli moulds for 10–12 mins.
  • Serve with udupi sambar and coconut chutney.

Uddina Vada (Medu Vada)
  • Duration:2 hours + 30 min
  • Serves:4 people

Authenticity Slice

Kannada

These vadas are easier to make in an appe pan as they get evenly brown and round in the pan, also using the pan ensures lesser oil consumption than deep frying.

Ingredients

  • Urad dal (1 cup)
  • Rice flour (chawal ka atta) (2 tbsp)
  • Green chilli (hari mirchi), cut in pieces (1)
  • Ginger (adrak) (1-inch piece)
  • Fresh coconut (nariyal), grated (2 tbsp)
  • Coriander leaves (hara dhania), chopped (2 tbsp)
  • Curry leaves (kadipatta), chopped (8-10)
  • Oil ( for deep frying)
  • Salt (to taste)

Method

  • Soak urad dal for not more than 2 hours in water.
  • Grind the dal to a thick paste along with green chillies and ginger, using little or no water.
  • Add rice flour, salt, coconut, coriander leaves and curry leaves to the batter, mix well.
  • Heat oil in a kadhai.
  • Shape a spoonful of batter with your hands into a small lemon-sized peda (ball).
  • Deep fry the vadas on medium flame until golden brown.
  • Serve with chutney and sambar.

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