Ingredients

• For idli:
• Sufficient idli batter for 8 idlis (mix with 1/4 tsp - turmeric powder).
• 1 tsp - oil to grease idli mold
• 20 - 25 cashew nut splits (you can also shallow fry cashew nut splits in 1 tbsp - oil until golden color and crisp (optional)
• For seasoning:
• 1 tbsp - ghee
• 1 tsp - mustard seeds
• 1/2 tsp - jeera (cumin seeds)
• 1/4 tsp - urad dal
• 1 tsp - channa dal
• 1 spring- curry leaves, finely chopped
• 2 pinches- hing (asafoetida)
• 2 tsp - grated carrot (optional)
• Coconut chutney
• 1 cup ( 75 g ) - coconut grated
• 2 green chilli, small
• 1 red chilli
• 1/2 tsp - tamarind paste ( optional )
• Salt
• Ginger - 1/2- inch piece
• For seasoning:
• 2 tsp - oil
• 1/2 tsp - mustard seeds
• 1/4 tsp - urad dal
• 1 red chilli
• 1 spring curry leaves

How to Make Cashew nut Idli and Coconut Chutney

• For seasoning:
• Heat oil in a frying pan. Add mustard seeds. When they crackle, add jeera, urad dal, chana dal, curry leaves, hing, and grated carrot (optional). Fry on a low to medium heat for 5 - 8 minutes or until crisp.
• Final preparation:
• Mix idli batter with seasoning. Stir well continuously for 2 minutes.
• Grease each idli mould with little oil. Arrange 3 - 4 cashew nut splits (shallow fried or normal) on each idli mould. Pour idli batter over it very gently and steam in steamer / slow cooker / steam in pressure cooker (without weight) for 15 - 18 minutes on a medium heat. Allow it to cool for 10 - 15 minutes and remove carefully. Serve with coconut chutney / sambar / tomato chutney.
• Coconut chutney
• Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with extra 2- 3 tbsps water if you required.
• For seasoning:
• In a pan, heat 2 tsp oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well. Pour this over the coconut chutney.
• Recipe Courtesy: Niya's World