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Main Course

Chutney Stuffed Idli

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

40 min total|Prep 10 min|Cook 30 min|4 servings|easy

Ingredientsfor 4 servings

3 cup Idli Batter
1 cup Coconut — grated
2 nos Green chilly
3 nos Garlic
1 small Pc Ginger
Salt, to taste
2 tbsp Oil
1 tsp Mustard seed
Curry leaves, a few

Preparation

Step 1
Grind grated coconut, green chilly, garlic, ginger, salt and little water as needed to make a paste.
Step 2
Set a pan over medium heat and pour in the oil and let the mustard seeds crackle and add curry leaves, then pour the coconut paste and take it off the heat.
Step 3
Apply little oil to the pits of idli maker and pour a little batter. Fill it half. Then pour 1 spoon chutney on its top.
Step 4
Then fill the pit completely using idli batter. Repeat the process to fill other pits as well and cook in steam similar to normal idlis.
Step 5
Your chutney stuffed idli is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Chutney Stuffed Idli

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

40 min total|Prep 10 min|Cook 30 min|4 servings|easy

Ingredientsfor 4 servings

3 cup Idli Batter
1 cup Coconut — grated
2 nos Green chilly
3 nos Garlic
1 small Pc Ginger
Salt, to taste
2 tbsp Oil
1 tsp Mustard seed
Curry leaves, a few

Preparation

Step 1
Grind grated coconut, green chilly, garlic, ginger, salt and little water as needed to make a paste.
Step 2
Set a pan over medium heat and pour in the oil and let the mustard seeds crackle and add curry leaves, then pour the coconut paste and take it off the heat.
Step 3
Apply little oil to the pits of idli maker and pour a little batter. Fill it half. Then pour 1 spoon chutney on its top.
Step 4
Then fill the pit completely using idli batter. Repeat the process to fill other pits as well and cook in steam similar to normal idlis.
Step 5
Your chutney stuffed idli is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.