How to make Kanchipuram Idli with Kara Chutney - A Mudaliar recipe from Chef Ranveer Brar

The idli is typically offered as a prasadam at the famous Varadaraja Perumal Temple in Kanchipuram and is also called Kovil Idli. The idlis are traditionally cooked in bamboo steamers lined with Mantharai or Kachnar leaves that further enhance the flavour. Preparation Time: 20 Minutes Cooking Time: 20 Minutes Serves: 4 Course: Breakfast INGREDIENTS: For Idli Batter • 3 cups parboiled rice • 1 cup urad dal • 1 tbsp fenugreek seeds • 2 tbsp bengal gram (roasted) • 1 tsp ginger (grated) • 2 green chillies (chopped) • A pinch of asafoetida • ¼ cup coriander leaves • Salt as required or Tempering • 2 tbsp peanut oil • 1 tsp mustard seeds • 1 tbsp bengal gram • Sprig of curry leaves For Kara Chutney • 2 tbsp oil • 1 tbsp split chickpeas • 1 tbsp split black gram • 3 dry red chillies • 4-5 garlic cloves • 1 onion (chopped) • 2 tomatoes (chopped) • 1 tbsp tamarind pulp • 1 tbsp jaggery (optional) • ¼ cup water • Salt as required For Chutney Tempering • 1 tbsp ghee / oil • ½ tsp mustard seeds • ½ tsp split black gram • Few curry leaves PROCESS: Idli Batter Add urad dal and fenugreek seeds in a bowl and soak it in water for about half an hour. • Drain the water and add this to a mixer jar. Add the parboiled rice and grind it to a fine paste. • Remove the mixture in a bowl, cover it and let it ferment for 6-8 hours. • After fermentation, add ginger, bengal gram, chillies, asafoetida and coriander leaves. Mix well. Tempering • Heat ghee in a pan. Add mustard seeds and let it splutter. • Also add Bengal gram, asafoetida and curry leaves and fry everything for a minute. • Pour this over the prepared idli batter and mix well. • Pour the batter in greased idli moulds and let it steam for 10-12 minutes. Kara Chutney • Heat oil in a pan, add split chickpeas, split black gram, dry red chillies and garlic cloves. • Sauté it for a minute. • Now add onions and cook for 2-3 minutes, sauté until they turn light brown in colour. • Add tomatoes and cook until they turn soft. • Turn off the flame and transfer everything to a mixer jar. Blend it to a smooth paste. Add a little water if required. • Heat oil in a tadka pan. Add mustard seeds, urad dal and curry leaves. Let them splutter. • Pour this tempering over the prepared chutney and mix. • Serve along with Kanchipuram idli. Follow Home Centre India on: Instagram - http://bit.ly/2JHUSQj Facebook - http://bit.ly/2HF6e5n Twitter - http://bit.ly/2X4KUM1 Visit our website - http://bit.ly/2wocQ1R

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