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Idli and Coconut Chutney

I am sending this authentic South Indian Breakfast to srishkitchen for the event “EFM – Breakfast Series”

Idli

Ingredients

Idli rice/ Boiled rice – 2 cups

Dosa rice/ Raw rice – 1 cup

Urad/ Black gram (skinless) -1 cup

Uluva/ Methi/ Fenugreek seeds – 1/2 tsp

Salt – to taste

Method

Wash and soak the rices together and urad and methi, separately in water for atleast 6 hrs.  Grind them together in a grinder till you get a slightly coarse batter.  The batter should be thick.  Use the urad-methi soaked water for grinding.  This will help the batter to ferment faster and the result would be softer Idlis!  Add salt and mix well.  Keep the batter covered overnight or for 12 hrs.  Next morning, apply some oil to the Idli moulds and steam them in the Idli cooker or Pressure cooker for 8 minutes.  If you are using the Pressure cooker, do not put the whistle while steaming.  Serve the Idlis with delicious coconut chutney!

Coconut Chutney

This is one of the tastiest coconut chutneys I have ever had!  I got this recipe from an old lady who used to come to my house selling all kinds of roasted grams and peanuts.  For the past 20 years I am making this chutney and I absolutely love it!

Ingredients

Grated coconut – 1 cup

Roasted Chana dal/ Pottu Kadala – 2 tbsp

Green chillies – 2

Onion – 1/2 tbsp chopped

Tamarind – 2 small pieces

Salt – to taste

Curry leaves – 4

For Tempering

Mustard seeds – 1/2 tsp

Onions – 1 tbsp chopped

Curry leaves – 6

Dry red chillies – 2 broken

Oil – 1 tbsp

Method

In a mixer, grind all the ingredients together with water to form a fine paste.  Transfer to a serving bowl.  Heat oil in a pan, and splutter mustard seeds.  Add onions, dry red chillies and curry leaves.  Saute till the onions turn light brown.  Switch off the flame and pour it over the chutney.  Mix well and serve with Idli or Dosa.  Cheers!

Related Recipes:

  1. Easy Mini Vattayappams
  2. Muttakuzhalappam (Coconut Pancake)
  3. Vellayappam without Coconut
  4. Carrot-Coconut Upma
  5. Healthy Mixed Flour Dosas and Peanut Chutney
Tags: Breakfast recipescoconut chutney recipesidli and chutneyidli recipessouth indian breakfast recipes
Lissie: A daughter, wife, mother, sister, and a mother-in-law. A post graduate, housewife, business woman and a missionary.
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View Comments (23)

  • Idly with coconut chutney seems heavenly food to me:) Love those fluffy idlies than any other tiffin item. Noted ur proportion on making the batter. Ur way of making the chutney looks very same as mine. I have never seen any one else adding tamarind other than us:)
    U know what dear? When I started living in Madras, where coconut is looked as a sin , some people make fun of my habit of adding those ingredients. But after tasting it they too changed their version. Thats the power of coconut chutney Isn't it :)I got the recipe from my amma. nice write up too.

  • that's true Ann, wherever we are we love to have Idlis at least once a week...! Thank you dear!

  • that's true Vicky,Idli and Coconut chutney is heavenly indeed! glad to hear that you too make chutney the same way... :) Thanks!

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