Dr.Chef Damu

INGREDIENTS

Par-boiled rice - 200 g

Raw rice - 200 g

Urud dal - 200 g

Curd - 20 ml

Cashew - 6 nos

Cumin - 1 tsp

Ginger - 5 gms

Ghee - 10 gms

Salt - to taste

Pepper - 1/2 tsp

METHOD:

Soak the dal and rice separately for 2 hours.

Grind to a coarse thick paste add salt and mix well. Keep it overnight.

Next day, add 1 cup of thick curd. Roast cashew nuts, whole black

peppers, cumin seeds, and a small piece of ginger fried in ghee and

add it to the butter.

Add about 1 cup of ghee to the batter.

Take a deep plate and pour 4 ladles of batter in it.

Stream it in a pressure cooker or idli cooker for about 20 – 30 min.

Serve with assorted chutneys.

INGREDIENTS

Grated coconut - 1 cup

Green chilly - 1 or 2

Fried gram dal - cup

Ginger - little

Oil - 1 tsp

Mustard - 1/4tsp

Cumin - 1/2tsp

Red chilly - 1

Asafetida - a pinch

Curry leaves - 3 to 4

Split urad dal - 1!4tsp

Coriander leaves

Salt - to taste

METHOD:

Put the grated coconut, green chilly, fried gram dal, salt, ginger in a

blender.

Add little water and grind to "ne paste.

Transfer to serving bowl.

In a small fry pan, heat a tsp of oil.

Add mustard, cumin, asafetida, curry leaves, red chilly, split urad dal.

Wait to splutter.

Add to the bowl and mix the contents.

Garnish with freshly chopped coriander leaves.

Tasty coconut chutney ready to enjoy with softy and delicious idly &

dosa

Kancheepuram Idli

Coconut Chutney

Cooking Tips:For maintaining the bright color of any vegetable don't forget to put it in ice cold water as soon as you blanch them.