Coconut Chutney

Dr.Chef Damu
INGREDIENTS Grated coconut Green chilly Fried gram dal Ginger Oil Mustard Cumin Red chilly Asafetida Curry leaves Split urad dal Coriander leaves Salt 1 cup 1 or 2 cup little 1 tsp 1/4tsp 1/2tsp 1 a pinch 3 to 4 14tsp

Kancheepuram Idli
INGREDIENTS Par-boiled rice Raw rice Urud dal Curd Cashew Cumin Ginger Ghee Salt Pepper 200 g 200 g 200 g 20 ml 6 nos 1 tsp 5 gms 10 gms to taste 1/2 tsp

- to taste

METHOD: v Soak the dal and rice separately for 2 hours. v Grind to a coarse thick paste add salt and mix well. Keep it overnight. v Next day, add 1 cup of thick curd. Roast cashew nuts, whole black peppers, cumin seeds, and a small piece of ginger fried in ghee and add it to the butter. v Add about 1 cup of ghee to the batter. v Take a deep plate and pour 4 ladles of batter in it. v Stream it in a pressure cooker or idli cooker for about 20 30 min. v Serve with assorted chutneys.

METHOD: v Put the grated coconut, green chilly, fried gram dal, salt, ginger in a blender. v Add little water and grind to one paste. v Transfer to serving bowl. v In a small fry pan, heat a tsp of oil. v Add mustard, cumin, asafetida, curry leaves, red chilly, split urad dal. v Wait to splutter. v Add to the bowl and mix the contents. v Garnish with freshly chopped coriander leaves. v Tasty coconut chutney ready to enjoy with softy and delicious idly & dosa

Cooking Tips:
For maintaining the bright color of any vegetable don't forget to put it in ice cold water as soon as you blanch them.