![](https://rasoitime.com/wp-content/uploads/Halwai/easy-chutney-and-sambar-for-idlis-wadas-and-dosas.jpg)
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
Method:
- 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.
Recipe courtesy of Lil’ Chef