Kari Idly with Tomato Chutney

Instructions

1. 1

   Soak the rice and urud dal separately in water for at least 4 hours.

2. 2

   Drain the water and grind the rice and urud dal separately to a smooth batter.

3. 3

   Mix both batters together, add salt, and let it ferment overnight.

4. 4

   Grease idly molds with a little oil and pour the batter into the molds.

5. 5

   Steam the idlies for about 10-12 minutes or until cooked.

6. 6

   For the chutney, heat oil in a pan and add mustard seeds, cumin seeds, dried red chilies, and curry leaves.

7. 7

   Once they splutter, add chopped tomatoes, turmeric powder, and red chili powder.

8. 8

   Cook until the tomatoes are soft and the oil separates.

9. 9

   Serve the idlies hot with the tomato chutney.