Idli Vada Sambar

Method

1. 1

   Steam idlis: Use well-fermented idli batter. Steam 6-8 idlis for 10-12 minutes until cooked. Allow to cool slightly and firm up.

2. 2

   Make vada batter: Soak 1 cup urad dal for 3-4 hours. Grind to a thick smooth batter with salt. Fry 4-5 medu vadas until golden. Keep warm.

3. 3

   Make Karnataka sambar: Prepare a thick sambar with toor dal, tamarind, vegetables (pearl onions, drumstick and tomato) and sambar powder. Use generous tempering with oil.

4. 4

   Arrange idlis: Place 3-4 idlis in a deep serving bowl or plate.

5. 5

   Place vadas: Add 2 vadas alongside the idlis.

6. 6

   Ladle sambar: Pour hot sambar generously over the idlis — enough to partially submerge them.

7. 7

   Add sambar over vadas: Also ladle sambar over the vadas so they soak it up.

8. 8

   Make coconut chutney: Blend fresh grated coconut with green chilli, ginger and salt. Add mustard seed and curry leaf tempering.

9. 9

   Serve chutney alongside: Serve the coconut chutney on the side or in a separate small bowl.

10. 10

    Serve: Karnataka idli vada sambar combo is a classic tiffin. Serve hot and fresh.