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Cashew nut Idli and Coconut Chutney Recipe

Cashew nut Idli and Coconut Chutney is a popular Indian Breakfast
Author :
 
On :
Thursday, 23 March, 2017
Category :
Vegetarian Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Steam Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

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:

    1. For seasoning:
    2. 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.
    3. Final preparation:
    4. Mix idli batter with seasoning. Stir well continuously for 2 minutes.
    5. 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.
    6. Coconut chutney
    7. 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.
    8. For seasoning:
    9. In a pan, heat 2 tsp oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well. Pour this over the coconut chutney.
    10. Recipe Courtesy: Niya's World




     

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