Idli Chutneys

Idli

Ingredients

1. Idli rice / Raw rice - 2 cup
2. Boiled rice / flattened rice  - 1/2 cup
3. Urad dal - 3/4 cup
4. Fenugreek seeds - 1/2 tsp
5. Cooking soda - a pinch
6. Salt - to taste
7. Oil - For greasing 

Preparation

1. Rinse Idli rice and boiled rice together in water for 3-4 times till the water becomes clear.
2. Soak them in enough water for  4-5 hours.
3. Repeat the same step for Urad dal and fenugreek seeds.
4. Soak them together for 4-5 hours.
5. Drain excess water from the soaked rice and add this to mixer-grinder.
6. Grind this with enough water (1/2 cup) to a slightly coarse texture.
7. Transfer this to a container and add urad dal, fenugreek seeds to mixer-grinder.
8. Grind this with water (approximately 1/2 cup) to a smooth paste.
9. Add urad dal mixture to the rice mixture and mix well.
10. Add salt, cooking soda and cover it with a lid to ferment for 8-10 hours.
11. After 8 hours you can see the size of the batter would have increased because of fermentation.
12. Take Idli steamer and grease idli moulds with oil for not sticking the batter.
13. Pour a ladle full of batter into the moulds and steam for 10-12 minutes on a medium flame.
14. Check the Idlis are cooked or not, by inserting a toothpick in middle and take it out. If it comes out clean, the idlis are properly cooked else steam it again for 3-4 minutes.
15. Keep the idli moulds outside to cool that helps for the easy removal of the idlis.
16. Transfer them to a plate and serve hot with sambar, coconut chutney, tomato chutney.

Coconut chutney

Ingredients

1. Grated coconut - 2 cups
2. Shallots - 4 nos
3. Red chilli - 3 nos
4. Mustard seeds - 1 tsp
5. Curry leaves - few
6. Salt - to taste
7. Coconut oil - 1 1/2 tbsp

Preparation

1. Heat 1/2 tbsp oil in a kadai and add dried red chillies.Saute it for 1 minute.
2. Take the mixer jar and add grated coconut, shallots, roasted red chillies, salt.
3. Grind it to a smooth paste.
4. Heat the remaining oil in the same kadai and splutter mustard seeds.
5. Add curry leaves and ground coconut paste.
6. Switch off the flame after few seconds.
7. Coconut chutney is ready.

Tomato chutney

Ingredients

1. Tomato - 4 nos
2. Garlic - 5 cloves
3. Ginger - small piece
4. Green chilli - 2 nos
5. Shallots - 10 nos
6. Coriander leaves - 2 tbsp
7. Red chilli powder - 1 tsp
8. Turmeric powder - 1/4 tsp
9. Salt - to taste
10. Coconut oil - 2 tbsp
11. Mustard seeds - 1 tsp
12. Curry leaves - few

Preparation

1. Take all ingredients except oil, mustard seed, curry leaves in a mixer jar.
2. Grind it to a paste and keep this aside.
3. Heat oil in a pan and splutter mustard seeds.
4. Add curry leaves and ground masala.
5. Make the flame simmer and saute the masala in between to avoid sticking them to the bottom of the pan.
6. Let it cook for 5-6 minutes.
7. Garnish with coriander leaves.