Usually, I buy Pottu Kadalai (Roasted Channa Dhal) in the nearby shops. But sadly, I am not finding it in any shop, near and far, for the past two weeks. Gone are all those days of eating fresh Coconut Chutney. Coconuts were lying in the refrigerator for days together. They didn’t get spoiled but lost its moisture and thus taste. I didn’t know what to do with them.
|Idli and Fried Coconut Chutney|
3/4th of Half Coconut
Channa Dhal 2tsp + Urad Dhal 1tsp
OR Channa Dhal 3tsp
Dried Red Chillies 4
Curry Leaves 4
Mustard Seeds ½ tsp
Urad Dhal ¼ tsp
Grate Coconut. Cut Chillies into halves.
Fry Coconut for 3-5 minutes on a low flame without Oil. Keep it aside to cool.
Heat little Oil in a Pan. When hot add, Channa Dhal and reduce flame. Few Seconds later, add 1tsp Urad Dhal and Chillies. Fry till they turn slightly brown. When cooled, grind together with fried Coconut.
Heat little Oil in the same Pan. When hot, add Mustard seeds. When they complete popping up, add ¼ tsp urad Dhal and Curry Leaves. Fry till they turn slightly brown. Add this seasoning to the ground chutney.
How to make Idli??
Add enough water inside the Idli Cooker. Grease the deep portions of the Idli plates with little Oil. Add enough Idli Batter. Steam for 10-15 minutes. Do not disturb for 5-10 minutes. Remove Idlis from the plates and serve.
Also See how to make Idli and Dosa Batter.