Idli & Tomato Chutney

Idli & Tomato Chutney
  • 1 ½ cups rice* 
  • ½ cup ulunthu nuts* 
  • ¼ teaspoon yeast
  • ¼ teaspoon salt
  • Water

* Soaked separately for 5 hours

  • 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.
  • 1 large onion - chopped
  • ½ teaspoon poppy seed
  • 3 stalks curry leaves* 
  • 2 stalks dried chillies*

* Soaked separately for 5 hours

  • 6 tomatos – blend
  • ¼ teaspoon salt
  1. Heat oil.
  2. Fry ingredients A until fragrant.
  3. Add tomatoes.
  4. Simmer with low heat for 20 minutes until mixture thickens.
  5. Season with salt.
  6. Dish is to be eaten with idli.