Idli Sambar with Spinach and Coconut Chutney

This delightful take on the traditional South Indian Idli Sambar incorporates fresh spinach into the sambar for added nutrition and a vibrant color. The coconut chutney, infused with a hint of roasted cumin and green chilies, offers a creamy contrast to the fluffy idlis. This recipe balances traditional flavors with a creative twist, making it a wholesome, vegetarian dish perfect for breakfast or lunch.

Ingredients:

• 1 cup idli rice
• 1/4 cup split urad dal
• 1/2 teaspoon fenugreek seeds
• Salt to taste
• 2 cups water (for steaming idlis)
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 1 tomato, chopped
• 1 cup cooked lentils (toor dal)
• 2 cups spinach, chopped
• 2-3 green chilies, slit
• 1 teaspoon turmeric powder
• 1 teaspoon sambar powder
• Salt to taste
• Cilantro for garnish
• 1 cup grated coconut
• 1 tablespoon roasted cumin powder
• 1-2 green chilies (for chutney)
• 1 tablespoon lemon juice
• Salt to taste

Instructions:

1. Soak idli rice and urad dal with fenugreek seeds overnight. Drain and grind to a smooth batter. Allow it to ferment for 8-12 hours.
2. Prepare the idlis by steaming the batter in an idli maker or steamer for about 10-15 minutes until cooked through.
3. In a pan, heat oil and add mustard seeds and cumin seeds. Once they splutter, add chopped onions and sauté until translucent.
4. Add tomatoes, spinach, green chilies, turmeric powder, sambar powder, and cooked lentils. Mix well and add water to adjust consistency. Simmer for 10-15 minutes. Adjust salt to taste.
5. For the coconut chutney, blend grated coconut, roasted cumin powder, green chilies, lemon juice, and salt to a smooth paste. Add a little water if needed.
6. Serve the idlis hot with sambar and coconut chutney, garnished with fresh cilantro.