15-Min Idli & Sambar with Coconut Chutney
Fluffy steamed rice cakes paired with a quick tamarind-lentil broth and creamy coconut chutney. Indian comfort food that tastes like it simmered for hours but comes together in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 280
- Protein
- 12g
Ingredients
- 8 pieces frozen idli (steamed rice cakes)
- ½ cup red lentils (masoor dal)
- 2 tbsp tamarind paste
- 2 tsp sambar powder
- ½ cup fresh coconut (shredded) or frozen
- 1 whole green chili (sliced)
- 8 leaves curry leaves (fresh, optional)
Instructions
- 1
Boil 2 cups water in a pot. Add lentils, tamarind paste, and sambar powder, stirring to combine.
- 2
Simmer until lentils soften and broth thickens, about 8 minutes. Season with salt and pepper to taste.
- 3
While sambar cooks, blend coconut, green chili, and 0.25 cup water into a smooth paste. Strain if you prefer a silky chutney.
- 4
Heat the idli in the microwave (2 minutes, covered) or steam for 3 minutes until warm through.
- 5
Arrange idli on a plate. Pour hot sambar over and around them. Drizzle coconut chutney on the side or on top.
- 6
Garnish with curry leaves if using. Serve immediately while steam rises from the bowl.
Tools you’ll need
- 2-quart pot
- blender or food processor
- microwave or steamer basket
- serving bowl
- spoon
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