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Idly and Coconut Chutney - Adukkala

Idly and Coconut Chutney

Ingredients:

Rice – 1 glass
Cooking rice – 1 glass
Urud dal – ¾ glass
Fenugreek seeds – 1 tsp
Cooked rice – 1 glass

Preparation:

Soak Rice, Cooking rice, urud dal, and fenugreek seeds in water separately for minimum eight hours. Once it get soaked grind the rice together adding sufficient water. Keep it separate. Then grind the urud dal and fenugreek seed together and keep separate. Also grind the cooked rice separately. Then add the three mixes together, add required water. Idli batter is ready. Keep this batter to get fermented for 8 hours. Then grease the Idly plate with oil. Heat idli pan with 1 cup of water and allow the water to boil. Pour the idli batter into the idli plate and steam it for some. Once cooked you can take this out from the stove and can take the idli from the idli plate one by one.

Coconut chutney

Ingredients:

Grated coconut – 1 cup
Green chillies – 1 big
Ginger – small 1 piece
Shallots – 2 nos
Coconut oil – 2 spoon
Shallots (cut into small pcs) – 1 tsp
Dry chillies – 2 nos
Curry leaves –2 strip

Preparation:

Grind the Green chillies, ginger, shallots together. Then add the grated coconut into it and grind well. Boil some oil in tawa and put mustard seed, shallots and dry chillies, curry leaves and fry well. Pour the grinded coconut mix into the tawa. Add sufficient water and sugar and once it start boiling you can switch off the stove. Chutney is ready.

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