Hi Friends, You can try this and if that Vellulli Karam is very difficult to make, Kanchi Idli is perfectly fine! Bye. Yours, m.k.subramanian
Coming to this Kanchipuram Idly ( Kanchi Idly ) aka Steamed Vegetable Rice and Lentil Cakes, they are my all time favorite. Onions add crunch, chillies add spice, and cashew nuts add nuttiness and curry leaves add so much flavor to the idlies. Sometimes we used to ask mom to pack these for lunch to school as they taste good even cold unlike the plain Idlies. Vellulli karam( thellagadda karam ) is a garlic, curry laves and cumin flavored red chilli powder which takes minutes to make and goes great with dosa, idly, fried veggies and curries. For us nothing complements these Kanchi idlies better than this vellulli miram.
Ingredients for Kancheepuram Idly:
1/2 cup urad dal
1 cup idly ravva / uppudu ravva / cream of rice
1 carrot grated
2 onions chopped
4 green chillies
10 curry leaves
1 inch finely chopped ginger
chopped cilantro
3 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp chana dal / bengal gram
1 tsp urad dal / Black dal
Preparation of Kancheepuram/ vegetable Idly:
Soak urad dal and cream of rice separately overnight
Next morning grind urad dal to a very fine paste adding water, the natter should be ground to very smooth batter
Drain off all the liquid from the ravva / cream of rice
Mix the ground paste and ravva together along with salt( try to use your hands, it helps in fermentation )
You can make regular plain idlis with this batter otherwise let it ferment for 5 more hours so that it turns out little sour because masala or vegetable idlis taste better when the batter is sour
In a kadai or saute pan do the tempering aka tadka i.e., heat oil and add chana dal, cumin mustard seeds, cashew nuts, urad dal and chana dal. Once they start to pop add curry leaves and mix with the batter
In the batter add chopped onions, chopped ginger, green chillies and carrot. Mix everything together and pour some batter in the idli moulds and steam cook for 15 - 20 mins. To check for doneness, wet your finger and touch the steamed idlies, if they don't stick to your hands they are done and ready to be served.
Carefully remove the steamed rice and lentil cakes from the moulds with a flat spoonIngredients for Garlic chilli powder / Vellulli kaaram podi
1 cup red chilli powder
1/2 cup salt
10 curry leaves
3-4 garlic cloves with the peel on
1 tbsp jeera / cumin seeds
Preparation of Garlic chilli powder / Vellulli kaaram podi:
In a blender add red chilli powder, jeera / cumin seeds, salt and grind to fine powder
Add the remaining ingredients i.e, garlic cloves with the peel and curry leaves and grind well
Do adjust salt and spice to taste. You can store this garlicky chilli spice powder for up to 2 weeks outside and couple of months in refrigeratorFor us, these Vegetable idlis ( Kanchi Idly ) and Garlic chilli powder( velluli miram ) is definitely a sumptuous match made in heaven, you gotta try it to believe it. I'm sure this spice powder beats fresh coconut chutney or sambar along with the steamed rice and lentil cakes( kanchi idly ). To get the maximum flavor, use chilli powder with either clarified butter( ghee ) or fresh lime juice.This delicious combo is on its way to "
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