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Photo of Idly,  Sambar and Tomato Chutney by Inish Issac at BetterButter

Idly, Sambar and Tomato Chutney

Inish Issac
480 minutes
Prep Time
20 minutes
Cook Time
5 People
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ABOUT Idly, Sambar and Tomato Chutney RECIPE

A typical Kerala breakfast found in every home. Purely healthy food and light on stomach

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Kerala
  • Steaming
  • Breakfast and Brunch
  • Gluten Free

Ingredients Serving: 5

  1. Idli / Dosa Batter ingredients:
  2. 1 cup parboiled rice
  3. 1 cup Raw rice
  4. 1 cup urad dal
  5. 1/2 cup cooked rice / poha
  6. 1/2 tbsp. Fenugreek seeds (optional)
  7. Salt - to taste
  8. Sambar ingredients:
  9. Toor dal/ thuvaraparippu – 1/2 cup
  10. Vegetables - 4 cups I used carrots, beans, Okra, drum stick, potato, brinjal and pumpkin
  11. Turmeric powder – 1/4 tsp
  12. Pearl onions – 6
  13. Green chilies – 2 – 3, slit
  14. Red chilly powder – 2 tsp
  15. Coriander powder – 2.5 tsp
  16. Fenugreek powder – 1/2 tsp
  17. Asafoetida/Hing – 1/4 tsp
  18. Tomato – 2 small
  19. Tamarind – Goose berry sized (Soaked in enough warm water)
  20. Curry leaves – 1- 2 sprigs
  21. Coconut oil – 1 tbsp
  22. For Tadka:
  23. Mustard seeds – 3/4 tsp
  24. Dry red chilies – 3
  25. Pearl onions – 4
  26. Tomato chutney ingredients
  27. 1 red onion , roughly chopped - 1 1/2 cup
  28. 2 Tomatoes, roughly chopped
  29. •3-4 dried red chillies
  30. •salt, to taste.
  31. 2 tbsp coconut grated.
  32. 2 garlic cloves


  1. For Making Batter:-Wash and soak the rice, urad dal and fenugreek seeds for 5 hours. You can use the soaked water to grind the ingredients.
  2. Wash and soak the rice, urad dal and fenugreek seeds for 5 hours. You can use the soaked water to grind the ingredients. Use little by little water to grind the ingredients along with cooked rice to form a smooth thick paste.
  3. Cooked rice is used to give softer texture to Idlis. Transfer the batter to a large vessel, mix salt and cover with tight lid to allow it to ferment for approx. 8 to 10 hours or until the batter rises.
  4. Once the batter is fermented, you can use it to prepare Idli / Dosa . The Key for soft idlis is rightly fermented airy batter
  5. grease the Idle vessel and pour in the batter. STeam it for 10 to 12 minutes and your soft spony idly is ready
  6. For making sambar: Cook the toor dal in a pressure cooker adding turmeric powder,sufficient water and salt. Meanwhile soak the tamarind in warm water (around 1/4 cup) and extract its juice.
  7. Now add the cut vegetables(except tomato and okra), 4-5 whole pearl onions, green chilies, curry leaves along with sufficient water(2 cups), turmeric powder and salt. Cook for 1 whistle.
  8. In another pan saute the okra in oil until its almost cooked.The okra has to be cooked separately before adding to sambar otherwise it will make the whole thing slimy.
  9. When the pressure releases, open the cooker and add the tamarind juice, tomatoes and okra.
  10. Heat oil in pan and splutter the mustard seeds. Then add the dry red chillies, sliced pearl onions and brown them. Add some curry leaves, switch off and add the masala powders and mix well.
  11. Pour this seasoning over the sambar and mix well. Bring it to a boil, add fresh coriander leaves and switch off. Serve sambar with steamed rice or idli / dosa
  12. For tomato Chutney making: Heat 1 tbsp oil in a kadhai / heavy bottomed pan and add the chopped onions to it. Sauté till the onions start to turn color and add the tomatoes and the 3-4 dried red chillies to the pan.
  13. Once the tomatoes soften a little, remove from heat, transfer to a plate and let it cool. Once cooled down, blend them in a mixer grinder or a food processor along with some salt. Yummy Tangy Chutney ready

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