South Indian Cuisine - Part I - Idli, Sambar & Coconut Chutney

Ingredients for Idli:
3 Cup Idli Rice
1 Cup Urad Dal

Ingredients for Sambhar:
2 Cups Masoor Dal
Vegetables (Approx 3-4 tbsp of all variety) - 1 Potato, 1 Onion, Beans, Cauliflower, Bottle gourd, 3 Green Chillies, 8-10 cloves of Garlic
Curry Leaves
Tamarind
Haldi
Sambhar Masala
Salt
Black Rai
Oil

Ingredients for Chutney:
2 cups Grated Coconut ( I have used readily available packed grated coconut)
4 - 5 tbsp Roasted Peanuts
4 - 5 Roasted Black Gram
Black Rai
Curry Leaves
Sabut Red Dried Chilli
2 Green Chillies
Salt

Recipe for Idli:
Soak the Idli Rice and Urad Dal for 5-6 hours
Grind them to a fine paste and leave this batter for 10-12 hours for fermentatiob
Idli Batter is ready
Keep the Idli stand for heating with some water
Apply some oil in the idli case
Pour the batter in idli stand
Close the idli stand and cook for 10-12 mins
Remove the idli stand out of the outer container and allow it to cool
Remove idlis softly.

Recipe for Sambhar:
Take Washed dal in a cooker. Add 2 glass of water
Add 1/2 tsp Haldi and Salt
Let this cook on medium flame for 15 minutes
Prepare Masala for Sambar - Take oil in a Kadhai, add all vegetables, add haldi and Sambhar Masala and Red Chilli Powder and cook on medium flame for 15 mins
Transfer this masala to the Sambhar Cooker
Add tamarind paste and check sambhar consistency, if required add some water
Bring dal to a boil and let it cook for another 5 minutes
In a tadka pan, add oil. Add 1 tsp Black Rai and then add washed curry leaves
Add this tadka to sambhar and sambhar is ready to serve.

Recipe for chutney:
In a mixer grinder, add grated coconut, add green chillies, salt, add roasted peanuts and black gram
Add 1/2 glass water
Grind it to a fine paste.
Add water as per desired consistency.
Now add similar Tadka as it was done for Sambhar.