Créé avec l’IA
Kari Idly with Tomato Chutney
60 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- rice2 cups
- urud dal1 cup
- salt1 teaspoon
- water2 cups
- oil1 tablespoon
- mustard seeds1 teaspoon
- cumin seeds1 teaspoon
- dried red chilies2 pieces
- curry leaves1 sprig
- chopped tomatoes1 cup
- turmeric powder1 teaspoon
- red chili powder1 teaspoon
Instructions
- 1
Soak the rice and urud dal separately in water for at least 4 hours.
- 2
Drain the water and grind the rice and urud dal separately to a smooth batter.
- 3
Mix both batters together, add salt, and let it ferment overnight.
- 4
Grease idly molds with a little oil and pour the batter into the molds.
- 5
Steam the idlies for about 10-12 minutes or until cooked.
- 6
For the chutney, heat oil in a pan and add mustard seeds, cumin seeds, dried red chilies, and curry leaves.
- 7
Once they splutter, add chopped tomatoes, turmeric powder, and red chili powder.
- 8
Cook until the tomatoes are soft and the oil separates.
- 9
Serve the idlies hot with the tomato chutney.
