Idli & Tomato Chutney
Ingredients
Ingredients for Idli
- 1 ½ cups rice*
- ½ cup ulunthu nuts*
- ¼ teaspoon yeast
- ¼ teaspoon salt
- Water
* Soaked separately for 5 hours
Ingredients A for Tomato Chutney
- 1 large onion - chopped
- ½ teaspoon poppy seed
- 3 stalks curry leaves*
- 2 stalks dried chillies*
* Soaked separately for 5 hours
Ingredients B for Tomato Chutney
- 6 tomatos – blend
- ¼ teaspoon salt
Instructions
Instructions for Idli
- Blend rice with a little water and set aside.
- Blend ulunthu nuts with a little water and set aside.
- Add all ingredients for idli, mixed well and set aside overnight in a warm container double the mixture.
- Scoope a spoonful of mixture into a pot.
- Steam for 20 minutes.
- Remove idli using a knife and serve with tomato chutney. Grease ¼ teaspoon ghee, if needed, to prevent idli from sticking to pot.
Instructions
- Heat oil.
- Fry ingredients A until fragrant.
- Add tomatoes.
- Simmer with low heat for 20 minutes until mixture thickens.
- Season with salt.
- Dish is to be eaten with idli.