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Main Course

Chilled Curd Idli

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

500 g Rice
200 g Black gram (Uzhunnuparippu)
Salt, to taste
Oil to grease idli mould
1½ glass Water for boiling in cooker
4 cup Chilled curds
24 nos Idlis
1 ½ Oil
¼ tsp Mustard seeds
½ tsp Salt
½ tsp Sugar — optional
Asafoetida powder A pinch (Kayam)
4 nos Green chillies — chopped
1 cup Carrots
1 tbsp Coriander leaves

Preparation

Step 1
For making plain idlis: 1)Soak black gram and rice in water and keep it overnight.
Step 2
Grind it in a grinder. The batter should be slightly coarse.
Step 3
Add salt and beat it. Keep this paste in a big vessel. Leave it for about 10-12 hours for fermentation. Do not beat the batter again after fermentation.
Step 4
Grease the Idli mould with little oil. Fill the moulds with the batter.
Step 5
Boil water in a pressure cooker.
Step 6
Keep the Idli Stand (moulds) in the pressure cooker. Cover it with lid. Remove the whistle. Steam it for 10 minutes on high heat and then for 5 minutes on low heat. To check, insert knife into the idli. It is ready to be taken off the mould if it does not stick to the knife.
Step 7
Wait for it to cool. Scoop out with the help of a knife.
Step 8
For making curd idlis: 1)Beat curd adding a cup of water and salt to it. If preferred, you can add 1/2 tsp of sugar too.
Step 9
Grate carrots and chop coriander leaves.
Step 10
Heat 1/2 tbsp of oil and add mustard seeds. When mustard seeds allow to crackle, add asafoetida.
Step 11
Pour this seasoning onto the curds.
Step 12
Keep half the curd mixture aside.
Step 13
Soak the idlis in the other half of the curd mixture and refrigerate.
Step 14
Fry chillies in the remaining oil.
Step 15
Place the soaked idlis in an attractive bowl, cover them with the remaining curd mixture and sprinkle the fried chillies over them. Decorate with grated carrots and coriander leaves.
Step 16
Very refreshing in hot weather. :-Makes 50 medium size Iidlis.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Chilled Curd Idli

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

500 g Rice
200 g Black gram (Uzhunnuparippu)
Salt, to taste
Oil to grease idli mould
1½ glass Water for boiling in cooker
4 cup Chilled curds
24 nos Idlis
1 ½ Oil
¼ tsp Mustard seeds
½ tsp Salt
½ tsp Sugar — optional
Asafoetida powder A pinch (Kayam)
4 nos Green chillies — chopped
1 cup Carrots
1 tbsp Coriander leaves

Preparation

Step 1
For making plain idlis: 1)Soak black gram and rice in water and keep it overnight.
Step 2
Grind it in a grinder. The batter should be slightly coarse.
Step 3
Add salt and beat it. Keep this paste in a big vessel. Leave it for about 10-12 hours for fermentation. Do not beat the batter again after fermentation.
Step 4
Grease the Idli mould with little oil. Fill the moulds with the batter.
Step 5
Boil water in a pressure cooker.
Step 6
Keep the Idli Stand (moulds) in the pressure cooker. Cover it with lid. Remove the whistle. Steam it for 10 minutes on high heat and then for 5 minutes on low heat. To check, insert knife into the idli. It is ready to be taken off the mould if it does not stick to the knife.
Step 7
Wait for it to cool. Scoop out with the help of a knife.
Step 8
For making curd idlis: 1)Beat curd adding a cup of water and salt to it. If preferred, you can add 1/2 tsp of sugar too.
Step 9
Grate carrots and chop coriander leaves.
Step 10
Heat 1/2 tbsp of oil and add mustard seeds. When mustard seeds allow to crackle, add asafoetida.
Step 11
Pour this seasoning onto the curds.
Step 12
Keep half the curd mixture aside.
Step 13
Soak the idlis in the other half of the curd mixture and refrigerate.
Step 14
Fry chillies in the remaining oil.
Step 15
Place the soaked idlis in an attractive bowl, cover them with the remaining curd mixture and sprinkle the fried chillies over them. Decorate with grated carrots and coriander leaves.
Step 16
Very refreshing in hot weather. :-Makes 50 medium size Iidlis.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.