Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, rice idli with coconut chutney & tomato-onion chutney. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Idli is a south Indian savory cake popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter. Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like add some roasted sesame seeds, dry red chillies and a bit of tamarind, then you can serve it with steamed rice.
Rice idli with coconut chutney & tomato-onion chutney is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Rice idli with coconut chutney & tomato-onion chutney is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have rice idli with coconut chutney & tomato-onion chutney using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Rice idli with coconut chutney & tomato-onion chutney:
- Take For idli
- Make ready Rice (soaked)
- Take Urad dal (soaked)
- Take Fenugreek seeds
- Get Salt
- Take Fenugreek dry leaves
- Get For coconut chutney
- Take Coconut
- Take Roasted and peeled off peanuts
- Take Salt
- Prepare For tomato and onion chutney
- Get Onion - medium size
- Get Tomato medium size
- Get Chana daal
- Make ready Garlic-
- Get Turmeric powder
- Get Red chilli powder - according to taste and colour
- Take Dry red chilli
- Make ready Oil-
- Take Mustard seeds for all
This recipe makes super soft idlis. This is a simple and delicious chutney which goes well with all south indian breakfast dishes. Ingredients Coconut chutney for rice-kobbari pachadi Andhra style. Coconut chutney is one of my favorite among all Andhra chutneys.
Steps to make Rice idli with coconut chutney & tomato-onion chutney:
- Grind the soaked daal, rice and fenugreek seeds and leave it one night or untill fermentation
- Add salt and dry fenugreek leaves in the mixture
- Garnish the idli mould with oil
- Pour the batter one by one in each mould and set the idli stand in a cooker. Close the lid and Keep the cooker on gas on medium flame for 15-20mins to steam idlis
- For chutney- grind the crushed or chopped coconut and peanuts, add salt
- Tomato chutney - remove the seeds of tomato. In a pan take heat oil. Add garlic and chana daal stir it for some time now add chopped onion, turmeric powder and red chilli powder and cook for 3-4mins then add tomato and cook for 3-4 mins. Let cool the mixture and then grind it to make chutney. Add salt as for taste
- In a pan heat oil and add mustard seeds and dry red chilli for tadka. Pour the tadka in both chutneys and idli as well
- Serve hot idli with chutney
This coconut chutney is served with rice. There is little difference between breakfast Coconut chutney and Rice coconut chutney. finally, pour the tempering over coconut chutney and serve with idli, dosa or rice. Subscribe to our Youtube ChannelClick here to Subscribe our Youtube Channel and stay updated. Making south Indian coconut chutney for dosa and idli is very simple; just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds. However, the real taste differentiators in this recipe are roasted chana dal, tamarind paste, cumin seeds and curry leaves.
So that’s going to wrap it up with this exceptional food rice idli with coconut chutney & tomato-onion chutney recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
