Palli Chutney - Idli

RECIPE:
Yield: 20oz, 2 Cups
Total Time: 20 min

Ingredients:
1C Peanuts [roasted and skin removed]
4 Green Chillies whole
3/4 tsp Tamarind
1/2 tsp Salt + a lil based on taste
3/4 tsp Dhania Seeds
3/4 tsp Jeera Seeds
1 Garlic clove
8oz Water

STEPS:

1. Pan 1 roast the peanuts @ 4 heat, set it aside to cool down and remove the skin.
2. Pan 2, add 1 tsp oil, then add Dhania and Jeera Seeds mix after 2 min add Green Chillies and Garlic cloves.
3. Grind the peanuts, pan2 ingredients, tamarind paste and salt, and add 1/2C water apprx during the grinding process.
   

Finally Add Tadka:
1 Tbs oil
1/2 tsp Urad Dal
1/2 tsp Mustard seeds
1/2 tsp Jeera seeds
4 Red chillies
1/2 stem Curry Leaves


PALLI CHUTNEY : (Lavi Peddi):

Ingredients:
1C Palli
3-4 Green Chili
Tamarind paste
Curry Leaves
2-3 tsp Dry coconut powder

1. Pan 1 roast the peanuts @ 4 heat, set it aside to cool down and remove the skin.
2. Pan 2, add oil, curry leaves and g.chilli, fry for few minutes and keep aside to cool.
3. Grind Peanuts and coconut powder, then add curry leaves, g.chilli, tamarind paste and salt. add 1/2C water apprx during the grinding process.

Add Popu:
1 tbs Oil, 1/2 tsp mustard seeds, 1/2 tsp jeera seeds,2 red chilli and 5-6 curry leaves.


IDLI:

steps:

1. In pappu cooker/ idli cooker - add 1.5 C water
2. for the idli vessel rub some oil or ghee then add the batter and keep it inside the cooker.
3. Do not keep the whistle for pappu cooker, if idli cooker then keep a whistle, cook on @7 heat for 10 min, then @3 for 5 min
4. Turn the stove off, open the lid and wait for 3 min for the steam to go off.
5. with spoon scoop the idlis, and serve them hot.