Very fast to make, it is the perfect menu for a lazy weekend's brunch. And is my favourite as it fits my way of cooking ... simple , fresh and fast. :-)
While the idlis get steamed, the sambar gets cooked too. In the meantime, if you have fresh coconut at home, just grate some and make this awesome chutney. Your plate will be ready in no time.
I had a packet of store bought cream of rice ... so used it. The idlis turned out real soft and fluffy.
For the sambar : Toor dal (washed well) , whole red chillies, sliced onions, curry leaves, mustard seeds, haldi powder, a little cooking oil, sambar masala, salt to taste, soaked tamarind or tamarind pulp.
If you want to, you can add cubed vegetables of your choice too
For the chutney : Freshly grated coconut, a little toor dal, a little urad dal, green chillies, fresh curry leaves, a little cooking oil, salt and sugar to taste.
The sambar : Heat a little oil in the pressure cooker. Add the mustard seeds and when they start to splutter, add the red chillies and curry leaves. Then add the onions and fry for some time.
Add the dal and the rest of the ingredients and mix well. Add water and cook.
The chutney : Heat a little oil and lightly roast the dals. Now grind all the ingredients into a paste.
And your brunch is ready ! :-)