Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, carrot idli with coriander coconut chutney. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
If you are new to South. Coconut Coriander Chuntey for Dosa and idly. Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli, Dosa and Medu Vada.
Carrot Idli with coriander coconut chutney is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Carrot Idli with coriander coconut chutney is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have carrot idli with coriander coconut chutney using 18 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Carrot Idli with coriander coconut chutney:
- Get For Idli
- Prepare 1 cup: sooji/rawa/semolina
- Make ready 1 cup: curd
- Prepare 1/2 cup: water
- Prepare 1 carrot, grated
- Get 1 tsp: salt or less
- Take 1/2 tsp: baking soda
- Prepare For the coconut chutney
- Make ready 3/4 cup Desiccated coconut
- Take 1 cup Coriander leaves
- Take 10-12 Curry leaves
- Make ready 1 inch ginger peeled and roughly chopped
- Take 1-2 Green chilli(optional)
- Prepare 1/2 tsp salt or to taste
- Get 1 tbsp oil
- Prepare Tempering
- Get 1/2 tsp mustard seeds
- Get 1 pinch hing
Me and my hubby's favorite coriander coconut chutney, just love it. Usually when I make coriander chutney it used to come with a raw, green smell of coriander. Serve Green Coriander Coconut Chutney with Mini Idli Upma or Ragi and Oats Dosa and South Indian Filter Coffee for a wholesome breakfast. To begin making the Green Coriander Coconut Chutney grind together the fresh coconut, coriander leaves, green chillies,salt and warm water in a.
Steps to make Carrot Idli with coriander coconut chutney:
- For the Idli: Heat 1 tbsp of oil in a kadai and roast the sooji for 2-3minutes till it's fragrant but the colour should not change. - Add the salt and let it cool. - In a bowl, add the roasted sooji, curd, grated carrot and water mix well. Add the soda-bi-card and mix. - Leave it for 10 minutes to rise. In the meanwhile grease the idli mold and heat the water in a steamer. - After 10 minutes, transfer the batter to the mold and steam for 12-15 minutes or till idlis are done.
- For the chutney - Add all the ingredients for the chutney to a grinder jar and grinder to a smooth paste using some water. - For the tempering, heat oil in a terming pan. Add the mustard seeds and hing. - Let it splutter. Add the tempering to the chutney
- Serve hot and soft idlis with green coriander- coconut chutney.
Easy Carrot Chutney that goes perfectly well with idli and dosa. Heat oil in a pan and add in the mustard seeds and dried red chillies. We use green chillies for the tempering & add freshly grated coconut in the end (and we dont add tamarind pulp). While coconut chutney is a staple, try this coconut coriander green chutney for idlis and dosas. Serve hot with sambhar and coconut chutney.
So that is going to wrap it up with this special food carrot idli with coriander coconut chutney recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
