Idli Sambar Kerala

Ingredients

• - 400g idli with Kerala sambar
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. Steam idlis: Use well-fermented idli batter. Steam regular idlis for 10-12 minutes until cooked.
3. Unmould idlis: Carefully unmould while hot. Allow to cool for 2 minutes.
4. Plate idlis: Place 3-4 idlis in a deep serving bowl.
5. Pour hot sambar: Pour a generous amount of piping hot Kerala sambar over the idlis — enough to submerge them halfway.
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. Place chutney: Serve the coconut chutney on the side or add a spoonful on top.
8. Add ghee: Drizzle a small tsp of ghee over the idli-sambar.
9. Add garnish: Sprinkle freshly chopped coriander and a few curry leaves on top.
10. Serve: Idli sambar Kerala style uses coconut oil in both sambar and chutney. Serve hot immediately.