Delicious and soft idli and red coconut chutney
Idli and red coconut chutney is a traditionally wonderful South Indian breakfast. Idli can also be served with sambar.
Since idli is a steamed food, it is believed to have various health qualities. Even though idli preparation takes some time, it’s absolutely worth the effort. At the end of it all we can have delicious, soft and nutritious breakfast. Idli along with the red coloured coconut chutney is one of the main dishes from Kerala.
The vibrant red colour of the coconut chutney is due to the presence of lightly roasted dried red chillies. Many of the other chutney varieties can be used as a side dish for rice, but this Kerala-style coconut chutney is only suitable for idli and dosa.
Ingredients for making idli
- 2 cups of raw rice
- 1 cup of urad dal /lentils / black gram dhal (Uzhunnuparippu)
- 3/4 teaspoon of fenugreek seeds
- Cooked rice: 2 handful (plain white rice or matta rice)
- 1 teaspoon of salt
- Water as needed
Method of preparation of idli
- Wash the black gram dal (Uzhunnuparippu) and add fenugreek seeds and water and keep it for 4-6 hours
- Wash the rice and soak this in water for 4 hours
- Drain the water from the dal and grind the dal, fenugreek and one cup of water to form a smooth consistency.
- Grind the rice separately
- Mix the grinded solution of dal and rice until everything is blended well. Add one teaspoon of salt for the taste.
- Cover and allow the batter to ferment in a warm place overnight or about 8-12 hours until it ferments.
- Once the batter undergoes fermentation, it will rise. Add some water slowly to the batter until it is of dropping consistency. Check for salt and add it according to your requirement.
- Add the oil to the idli stand. Pour in a ladle full of batter into the idli stand.
- Stack up the idli plates in alternates, avoid one directly over the other giving the idli space to rise.
- In a stock pot or a pressure cooker, add about an inch of water and allow it to come to a boil. Place the Idli stand in the boiling water and close. Make sure there is a vent for the steam to escape.
- Once the cover is closed, keep it for fifteen minutes. After fifteen minutes, take out the stand and spoon out the Idlis from the idli plates.
- Serve them Coconut Chutney.
Ingredients for making red coconut chutney
- 7-8 whole dried red chillies
- 1/2 cup of grated coconut:
- 2 shallots (Cheriya Ulli)
- 1 teaspoon of coconut oil
- 1/2 teaspoon of salt
- About 3/4 to 1 cup of water
- 1 Sprig of curry leaves
- 1/2 teaspoon of mustard seeds
- 2 0r 3 broken dried red chillies
Method of preparation of coconut chutney
- Heat a non-stick pan and pour in 1/2 teaspoon of coconut oil.
- Once it is heated add in dried red chillies. Lightly roast it, you should be careful not to let the color change; so it is best to put the flame to the lowest.
- Add grated coconut, roasted red chilies and salt into the grinder. Add a wee bit water so as to make the grinding easier.
- Grind to a fine paste.
- Heat the pan and pour in one teaspoon of coconut oil. Once the oil is heated, add the mustard seeds.
- When the mustard seeds splutter, add sliced shallots (cheriya ulli), broken red chillies, and curry leaves. Put the flame on medium.
- When the shallots attains a brown colour, add the grinded coconut paste.
- Add about 3/4 to 1 cup of water. Mix well, allow it to start boiling on a medium flame. Once it starts boiling switch off the fire. Serve with idli or dosa.