Coriander/Malli Chutney & Podi Idly

 

Ingredients:

For Podi Idly:

Idly  - 4-5 

Idly podi - 4 tbsp

Ghee - 1 1/4 tbsp

For Chutney:

Coriander - a bunch (medium size)
Tomato - 1 (if small 2)
Garlic - 4
Green Chilly - 1
Dry Red chilly  - 1
Coriander seeds - 1 tsp
Urad dal - 2 tbsp
Channa dal - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - a sprig
Oil, Salt, Water - As reqd

Method:

• Heat oil in pan and add in urad dal and  channa dal.
• Cook in medium flame.
• Once color changes to mild brown add in ginger, garlic and saute.
• Add in coriander seeds and tomato and cover and cook.
• Cook till tomatoes turn mushy.
• Add in coriander leaves and toss it.
• Let this cool.
• Add salt and water and grind it.
• You can grind it coarsely as they give in hotel.
• Now heat oil in pan add in urad dal, mustard seeds and cumin seeds.
• Deseed and add dry red chilly .
• Add in curry leaves.
• Now add  this to chutney.
• This is the one served in murgan idly Kadai.
• Now for podi idly, take a plate and add podi idly.
• Add in ghee and mix it.
• Now take idly and coat each in ghee podi.
• Serve hot with chutney.