Idlis with a simple green chutney

While I have been unable to spend time in visiting all the blogs on my reader list as well as posting recipes, I have diligently been clicking pictures of my dishes in the hope that I will be able to get back to regular blogging sooner than later. This post, being framed in the midst of sudden plans for another vacation to Coorg, features a breakfast menu after a long time.

Idli is our favorite breakfast dish, and we usually prefer it with sambar or tomato chutney, or plain coconut chutney. Many times though, we also enjoy the lovely light green coriander and curd chutney along with idlis.

Idli

To make Idlis as seen in the picture, you will need:
Rice - raw - 2 cups
Urad Dal (Black lentil, de-husked) - 1 cup
Chana Dal - a fistful (optional, Amma does this, to make it more healthier)
Moong Dal - a fistful (optional, same as above)
Salt - to taste

Method:

• Soak the rice and the 3 different dals in 4-5 cups of water for about 5-6 hours
• Grind into a fine paste, and leave the batter to ferment overnight and rise
• Grease the idli pans with oil/ ghee and steam cook for 10-20 minutes depending on the size of the idlis

Note: You may also add about 2 fistfuls of rice flakes (atukul/poha/aval) while grinding the batter, in order to make the idlis more fluffy. My sister-in-law told me about this, and though I do normally add rice flakes, these Idlis (seen in the picture) are made from batter to which rice flakes were not added.

The simple white Idlis go to FIC - WHITE hosted by Kitchen Flavours this month.

Food in colors is a unique event started by Sunshinemom of TongueTicklers.

Coriander and Curd Chutney

To make the coriander and curd chutney seen in the picture, you will need:

Coriander leaves - chopped - 2 cups
Curd - fresh, not sour - 1/2 cup
Ginger - peeled and pounded - 2 tbsp
Green chilly - 1 large
Cumin seeds - 1/2 tsp (optional, I did not add)
Salt - to taste

Method:

• Grind all the ingredients to a fine paste
• Allow to simmer in a pan over low heat, while stirring continuously, for 2-3 minutes

Note: You may temper the chutney with mustard seeds, curry leaves, and asafeotida (hing), in 2 tsps of oil. I did not do this, as I made this in the morning rush, and wanted to save time. Also, more importantly, A hates mustard seeds in her curries:-( and starts picking them out!

Serve with hot idlis