Idli Chutney

Ingredients list for Idli Chutney

• 1 cup Parboiled rice
• 1/4 cup Raw rice
• 1/2 cup Skinless split black gram (urad dal)
• 1/2 teaspoon Fenugreek seeds (methi dana)
• to taste Salt
• Chutney
• 1 cup Fresh coconut scraped
• 2 Green chillies
• a few sprigs Fresh coriander
• to taste Salt
• 1 tablespoon Oil
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Split skinless black gram
• a pinch Asafoetida
• 5-6 Curry leaves

Method

1. Place the parboiled rice and raw rice in a deep bowl and wash them 2-3 times. Drain and soak in 3 cups water for at least 2-3 hours. Wash and soak the dal with the fenugreek seeds in 1 cup water for at least 2-3 hours.
2. Drain the dal and place in a blender. Grind it with ½ cup water to a smooth and spongy batter. Transfer into a deep pan.
3. Drain the rice and place in the same blender. Grind, with 1 cup water, to make a slightly coarse batter. Transfer this into the same deep pan as the ground dal.
4. Add the salt and mix both the batters. Mix thoroughly in brisk whipping motions so as to aerate the batter well. The batter should have a dropping consistency. Keep the pan covered with a tight lid in a warm place overnight to ferment.
5. Heat 2 cups water in a steamer. Lightly stir the batter and pour into lightly oiled idli trays and steam in the steamer for 10 minutes.
6. To make chutney, blend together coconut, green chillies, coriander sprigs and salt into a thick chutney.
7. Heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add black gram, asafoetida and curry leaves and add the tempering to the chutney. Mix well.
8. Transfer chutney into a bowl and serve with idli.