Kanchipuram Idli with Spicy Tomato Chutney

Ingredients

Boiled rice/Idli rice - 2 cups
Urad dhal - 1 cup (Try to use  Black Urad dhal (Urad dhal with the skin))
Salt to taste



For seasoning

Ghee - 1 tablespoon
Oil - 1 tablespoon
Pepper corns - broken into half - 1 teaspoon
Cumin seeds - 1 teaspoon
Dry ginger aka Sukku - a pinch
(if you don't have dry ginger use grated fresh ginger)
Cashew nuts
Curry leaves

Procedure
1. Soak rice and dhal together for 4/5 hours. Grind to a coarse paste , add salt and allow it to ferment for 6-8 hours.

2. In a pan heat oil and ghee together. Season it with pepper corns, cumin, Dry ginger/fresh grated ginger, cashewnuts and curry leaves.

3. Mix well. Grease the idli plates with oil. Pour in the batter and steam it for 10/12 minutes. It takes longer time than normal idli. Check whether it's cooked properly before taking it out.
(Traditionally it's made in tumblers/cups and cut into pieces.  I have used normal idli plates as it's cooks faster than tumblers/cups)

Tomato chutney

Ingredients
onion - 1 - finely chopped
Tomato - 4/5 - make a puree
Green chillies - 2/3 chopped (optional)
Turmeric - 1 teaspoon
Chilly powder - 1 teaspoon (or more according to your spicy level)
Coriander powder - 1 teaspoon
Curry leaves and coriander for garnishing
Sesame oil/gingelly oil - 1 tablespoon
Mustard and Asafoetida for seasoning

Procedure
1. In a pan heat a tablespoon of gingelly oil. Season it with mustard, green chillies, curry leaves and asafoetida.

2. Fry the onions until they are brown and transparent.

3. Add the tomato puree, salt, turmeric, chilly powder and coriander powder.

4. Cover the pan and simmer and cook for 15-20 minutes stirring inbetween
5. Remove from fire once the gravy thickens. Garnish it with fresh coriander.