Coconut beet root chutney

My dear hubby really like coconut chutney. For the longest time after marriage I did not make it because I was more of a Peanut chutney . Then once I started making the coconut chutney, I keep mixing it with different things and they are all super yummy

Coconut Beet Root Chutney (Coconut and beet root dipping sauce for Idli)

Coconut Beet root chutney

Ingredients:

1. 1 cups fresh coconut pieces
2. 1-11/2 cup juice from a small lemon sized tamarind
3. 1 jalapeno or Serrano chilli chopped
4. 1 cup canned beet root drained
5. 1 teaspoon cumin divided
6. 1/2 teaspoon each of urad dal, chana dal (soaked in water for 10 minutes),  salt
7. 1/2 tablespoon oil
8. 1-2 dried red chillies broken
9. few curry leaves
10. 1 garlic pod chopped
11. 1 tablespoon oil divided

Heat 1/2 the oil in a pan and add the cumin, urad dal and chana dal and fry for a minute. Add the garlic pod and fry for a minute. Add the beet root and green chillies and fry for 5 minutes. Let it cool and grind together with coconut and salt with tamarind water into almost a smooth paste.

Optional:

 In a pan heat the oil and fry all the remaining things (for tempering) until they start to splutter. Add asafoetida at the end and fry for one more minute. Add this to the top of the coconut chutney. Enjoy with hot fluffy rice or idli or carrot idli or  dosa or Ravva Dosa or Gaarelu 

Instant Idli

Idli used to be my favorite breakfast and my mom used to make it but she was never happy when I would ask her to make it. Now...after becoming a mom myself I am also not very crazy when the request for idli comes around once in a a while, without  my prior planning.

I know there are lots of recipes for instant idlis and this time around I had to make some instant idlis...well instant is not the correct word cause idlis do take some time to get made. Anyway...

Here is the recipe I made my "instant" idlis with. No Eno salt. But with baking soda and baking powder.

Instant Idli (Steamed rice buns wiwhout 2 days of preparation)

Instant Idli

Ingredients

1. 1/2 cup poha (flatenned rice)
2. 2 cups rice flour
3. 1 cup urad dal flour
4. 1 teaspoon fenugreek powder 
5. 1 teaspoon salt
6. 1/2 teaspoon citric acid
7. 1 teaspoon baking soda
8. 1/2 teaspoon baking powder
9. 1 tablespoon plain yogurt (optional)
10. 3-4 cups of water

Mix all the ingredients together and set it aside for 10 minutes.

Apply oil to the idli molds, add batter to them and steam them for 18-20 minutes. Let stand for 5 minutes and serve with your favorite chutney. Here are some suggestions :)

Coconut chutney

Tomato Chutney

Ridge gourd Peel chutney

Eggplant chutney

Peanut chutney

Carrot Chutney