Coconut Chutney

Serves - 4

Chutney

• Fresh Coconut - 1/2 C
• Roasted Channa Dal - 1/4 C
• Green Chilli, chopped - 1 
• Onion, chopped - 1
• Ginger piece - 1/4"
• Garlic - 2 flakes
• Salt - 3/4 tsp
• Sour Curd - 1 C

Tempering ( Baghar)

• Oil - 1 Tbsp
• Rai (mustard seeds) - 1 tsp
• Whole red chilies , dried - 1 to 2
• Curry leaves - a few

1. Mix all ingredients of the chutney. Grind, adding enough curd to get the right consistency. Put in a bowl and keep aside.
2. For the baghar, in a separate pan, heat 1 Tbsp oil.Add mustard seeds.
3. When they splutter, add broken dried red chillies. Remove from fire.
4. Add curry leaves. Add this oil to the chutney. Mix well.

Instant Suji Idli

Serves - 4 to 6

• Coarse Semolina - 2 C
• Soda - bi carbonate - 1 tsp
• Curd - 2 C
• Water - 1 C
• Salt -  1 1/2  tsp

1. Heat 1 Tbsp oil in a kadhai.
2. Add coarse suji (rawa). Stir fry for 2 -3 minutes on medium flame, stirring continuously. Remove from fire.
3. Add salt. Mix well. Allow to cool. Transfer to a pan.
4. Add curd, water & soda - bicarb. Beat well. Keep aside for 10 minutes.
5. Grease the idli stand. Pour 2 - 3 Tbsp mixture in it.
6. To steam, put 1" water in a big pressure cooker or a big pan with a well fitting lid and keep it on fire.
7. Place the idli mould inside the cooker & put the lid, after removing the whistle. keep the gas on full flame.
8. After the water boils and the steam starts coming out, reduce flame.
9. Keep for 15 minutes on medium flame. Remove from fire.
10. When the pressure drops, insert a clean knife to see if the idli is done.
11. If it sticks to the knife, steam for another 3 - 4 minutes.
12. Remove the idlis from the mould with a clean knife, after cooling for 2 minutes.

Serve with coconut chutney and hot sambar.