Saturday, February 20, 2010

Kachipuram Idlis

Kanchipuram Idli's are traditional tamilnadu recipe and perfect for winters with a flavour of peppercorn-ginger-cumin. I made a slight variation by adding mix of idli rice and rosematta rice (Red parboiled rice) to get the light reddish color. Another recipe from the below book Dakshin.
Kanchipuram Idli:
1 cup Black gram (urad dal)
2 cups Idli rice white.
1 cup rosematta rice
1/2 tsp asafoetida powder
1 tsp peppercorn crashed
1 1/2 ginger grated
1 tsp cumin seeds
salt to taste
few curry leaves
Soak the black gram and rice separately for 5 hours. Wash and grind black gram to fine paste and rice with little coarsely by adding little water.The batter should be thick.
Mix the batter with asafoetida powder, crashed peppercorns, grated ginger,cumin seeds and salt to tasteby hand. Allow to frement for 10 hours or until the batter turn sour.
Just before making idlis, heat a pna add oil and saute curry leaves add it to batter and mix well.
Grease the idli plates with little oil and pour the batter. In pressure cooker, steam it for 15 mins.
Serve with below coconut chuteny recipe.

Coconut Chutney:
5 tbsp grated coconut
2 tbsp roasted channa dal
2 green chilies
small piece of tamarind (a pinch)
salt to taste
cliantro 4-5 leaves
Grind all the above ingredients to fine paste by adding little water.
Temper : Heat oil in a small pan add 1tsp mustard seeds,1 tsp urad dal and 1 red chili add to chutney.


Padma said...

Looks lovely. Nice platter and presentation :)


Idlis with chutney looks delicious, nice photo too.

Madhuri said...

Thanks Padma and Treat and Trick(Sorry don't know your name)

Priya said...

First time here, u have a beautiful space..

Idli and chutney looks fantastic and delicious spread..

Sushma Mallya said...

Soft and spongy,...

Madhuri said...

Thanks Priya and Sushma :)


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