Ingredients

• For the sambar:
• 1 cup - toor dal (soaked)
• 3 cups- mixed vegetables of 1 inch size each - carrots, French beans, drumsticks, potatoes
• Salt to taste
• Tamarind - 1 lemon size soaked in one cup hot water.
• 1/2 tsp - turmeric powder
• 1 tsp - red chilli powder
• 4 tbsp - sambar masala
• 1/2 tsp -turmeric
• 1 - chopped tomato
• 1/2 tsp - mustard seeds
• 1 sprig curry leaves
• 1/2 tsp - cumin seeds
• 3 - dry red chillies
• 1 tsp - coriander powder
• Salt to taste
• 2-3 tbsp - ghee
• For the peanut chutney:
• 1/2 cup - roasted peanuts
• 1/2 cup - desiccated coconut
• 1 - small onion
• 1/4 tsp - peppercorns
• 1/4 tsp - cumin
• 1 - small red chilli
• 1/2 tsp - mustard seeds
• 2 sprigs - curry leaves Salt to taste
• 2 tbsp - oil

How to Make Easy chutney and sambar for idlis, wadas and dosas

• For the sambar:
• Boil the dal, vegetables, tomatoes and salt with enough water in a pressure cooker for 1 whistle
• When it cools, open the cooker and let it simmer.
• Add half of the turmeric, red chilli powder, asafoetida and sambar powder.
• Strain the tamarind pulp into this mixture and simmer.
• In a pan, heat oil, splutter mustard seeds, reduce the flame and add the curry leaves, cumin and red chillies and add the remaining half of all the powders and the coriander powder.
• Keep stirring and add a little water and fry for 15 secs.
• Add this to the simmering curry and let it cook for 5 mins.
• For the peanut chutney:
• Grind the nuts, onions, coconut, cumin and pepper to a paste with a little water.
• In a pan, heat oil and add the rest of the chutney ingredients - fry well for a minute on medium heat.
• Add the ground paste, 2 tbsp at a time and fry well. Add salt to taste and a pinch of sugar.