Idli Vada Sambar

Ingredients

• - idli vada with sambar
• - 2 tbsp ghee or oil
• - Spices as required
• - Salt to taste
• - Fresh coriander

Method

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. 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. 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. Arrange idlis: Place 3-4 idlis in a deep serving bowl or plate.
5. Place vadas: Add 2 vadas alongside the idlis.
6. Ladle sambar: Pour hot sambar generously over the idlis — enough to partially submerge them.
7. Add sambar over vadas: Also ladle sambar over the vadas so they soak it up.
8. Make coconut chutney: Blend fresh grated coconut with green chilli, ginger and salt. Add mustard seed and curry leaf tempering.
9. Serve chutney alongside: Serve the coconut chutney on the side or in a separate small bowl.
10. Serve: Karnataka idli vada sambar combo is a classic tiffin. Serve hot and fresh.