Idli Sambar Kerala

Method

1. 1

   Prepare Kerala sambar: Make a slightly thicker, richer sambar with extra vegetables (pearl onions, drumstick and tomato). Fry shallots generously and use coconut oil and curry leaves for the tempering.

2. 2

   Steam idlis: Use well-fermented idli batter. Steam regular idlis for 10-12 minutes until cooked.

3. 3

   Unmould idlis: Carefully unmould while hot. Allow to cool for 2 minutes.

4. 4

   Plate idlis: Place 3-4 idlis in a deep serving bowl.

5. 5

   Pour hot sambar: Pour a generous amount of piping hot Kerala sambar over the idlis — enough to submerge them halfway.

6. 6

   Make coconut chutney: Blend fresh grated coconut with green chillies, ginger and a little water. Add coconut oil tempering with mustard seeds and curry leaves.

7. 7

   Place chutney: Serve the coconut chutney on the side or add a spoonful on top.

8. 8

   Add ghee: Drizzle a small tsp of ghee over the idli-sambar.

9. 9

   Add garnish: Sprinkle freshly chopped coriander and a few curry leaves on top.

10. 10

    Serve: Idli sambar Kerala style uses coconut oil in both sambar and chutney. Serve hot immediately.