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Spicy Coconut Chutney Idli
Created by: Howcan Team
Ingredients
- 2 cups of idli rice
- 1 cup of urad dal (split black gram)
- 1 teaspoon of fenugreek seeds
- Salt to taste
- 1 cup of grated coconut
- 2-3 green chilies
- 1/2 inch of ginger
- 1/4 cup of roasted chana dal (split chickpeas)
- 1/2 teaspoon of mustard seeds
- A pinch of asafoetida
- A few curry leaves
- 2 tablespoons of oil
Instructions
- Rinse the idli rice and urad dal separately a few times and soak them in water for 4-6 hours.
- After soaking, drain the water and grind the rice and dal separately to a smooth batter using a little water if needed. Mix both batters together in a large bowl, add salt, and let it ferment overnight.
- Once the batter is fermented, pour it into greased idli molds and steam for 10-12 minutes until the idlis are cooked through. Remove from the molds and set aside.
- To make the spicy coconut chutney, in a blender, combine the grated coconut, green chilies, ginger, roasted chana dal, and salt. Grind to a coarse paste, adding a little water if needed.
- In a small pan, heat the oil and add the mustard seeds. Once they start to splutter, add the asafoetida and curry leaves. Pour this tempering over the ground coconut mixture and mix well.
- Serve the idlis with the spicy coconut chutney and enjoy!
Idli, a popular South Indian dish, has a rich history dating back to the 10th century. This steamed rice cake is a staple breakfast item in South India, particularly in the states of Tamil Nadu, Karnataka, and Andhra Pradesh. The traditional accompaniment to idli is a spicy coconut chutney, which adds a burst of flavor to the dish. The best version of this dish can be found in the bustling streets of Chennai, where expert chefs skillfully prepare soft and fluffy idlis paired with fiery coconut chutney. The key to a perfect idli lies in the fermentation process of the rice and lentil batter, resulting in a light and airy texture. The spicy coconut chutney, made with fresh coconut, green chilies, and aromatic spices, is a crucial component of the idli experience. The balance of heat from the chilies and the creaminess of the coconut creates a tantalizing flavor that elevates the idli to new heights. While the traditional method of making idli and coconut chutney is widely cherished, there are alternative recipes that incorporate variations such as adding roasted peanuts or cilantro for a unique twist. Whether enjoyed at a local eatery in South India or prepared at home, idli with spicy coconut chutney is a delightful culinary journey that captures the essence of South Indian cuisine.
25 min
4 servings
150 calories
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