Horsegram (Kulith) Idli and Curry Leaves Chutney Powder (Pudi) - Aggu

Recipe by Agnes Dsouza

HORSEGRAM (KULITH) IDLI

Ingredients:

1 cup idli rice

1 cup boiled rice

1 cup kulith

1/2 cup urad dal

1 tsp methi seeds

Steps:

1. Soak the idli rice, boiled rice, kulith, urad dal and methi seeds for 5 to 6 hours.
2. Grind all together with half cup water. Batter must be thick, so add more water only if needed.
3. Pour the mixture into an airtight container and leave it on the counter top to ferment overnight
4. Bring water to boil in an idli steamer or pressure cooker.
5. Add salt to the batter and pour the batter into the idli ramekins/gindla and steam for 10 minutes on high flame. 
6. Once done, let it cool and them remove the idlis with the help of a spoon. 
7. ENJOY!

CURRY LEAVES CHUTNEY POWDER

Ingredients:

1 full bowl fresh curry leaves

2 red chillies (adjust as per spice level)

1/2 bowl dry coconut (cobre) preferred or fresh coconut 

3 tbsp channa dal

marble sized ball of tamarind

3 tbsp of roasted gram (called chutney dal)

salt to taste

Steps:

1. Wash and pat dry the curry leaves and keep aside.
   
2. In a pan, dry roast the chana dal (frying in coconut oil is optional).
3. Dry roast the curry leaves till crisp.
4. Add chillies and dry coconut (cobre) and roast.
5. Cool the dry roasted ingredients.
   
6. Grind the dry roasted ingredients along with tamarind, chutney dal and salt to a coarse powder. 
7. ENJOY!