Easy chutney and sambar for idlis, wadas and dosas

Recipe by
Total Time:
30-45 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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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.

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