Cashew nut Idli & Coconut Chutney

Cashew nut Idli

Makes: 8
Serves: 3 - 4

You will need

For Idli:

Sufficient idli batter for 8 idlis (Mix with 1/4 teaspoon turmeric powder)
1 teaspoon oil to grease idli mould
20 - 25 cashew nut splits (you can also shallow fry cashew nut splits in 1 tablespoon oil until golden color and crisp (optional)

For seasoning:

1 tablespoon ghee
1 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
1/4 teaspoon urad dal
1 teaspoon chana dal
1 spring curry leaves, finely chopped
2 pinches hing (asafoetida)
2 teaspoon grated carrot (optional)

Method

For seasoning:

Heat oil in a frying pan. Add mustard seeds. When they crackle, add jeera, urad dal, chana dal, curry leaves, hing, and grated carrot (optional). Fry on a low to medium heat for 5 - 8 minutes or until crisp.

Final preparation:

Mix idli batter with seasoning. Stir well continuously for 2 minutes.

Grease each idli mould with little oil. Arrange 3 - 4 cashew nut splits (shallow fried or normal) on each idli mould. Pour idli batter over it very gently and steam in steamer / National slow cooker / steam in pressure cooker (without weight) for 15 - 18 minutes on a medium heat. Allow it to cool for 10 - 15 minutes and remove carefully. Serve with coconut chutney / sambar / tomato chutney.

Coconut chutney

Ingredients

1 cup ( 75 g ) coconut grated
2 green chilli, small
1 red chilli
1/2 teaspoon tamarind paste ( optional )
Salt to taste ( or 1/2 teaspoon )
Ginger - 1/2- inch piece

For seasoning:

2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal
1 red chilli
1 spring curry leaves

Method

Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with extra 2- 3 tablespoons water if you required.

For seasoning:

In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well. Pour this over to coconut chutney.