Idli with Meen Kozhambu

Grind the Batter (30-40 minutes)

• Drain the water completely from the urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender.
• Add about 3/4 to 1 cup of cold water in increments and grind until you have a very smooth, light, and fluffy batter. This takes about 15-20 minutes in a wet grinder. The batter should increase in volume. Transfer this dal batter to a large pot (at least 6-8 quarts) to allow room for fermentation.
• Next, drain the water from the rice and poha. Add them to the same grinder.
• Add about 1 to 1.25 cups of cold water in increments and grind to a fine, slightly coarse texture, similar to fine semolina (rava). The rice batter should not be perfectly smooth like the dal batter.
• Pour the ground rice batter into the same pot with the dal batter.

Mix and Ferment the Batter (8-12 hours)

• Add the rock salt to the combined batters. Using your clean hands, mix everything together in a circular motion for 2-3 minutes. This incorporates air and the warmth from your hands helps kickstart fermentation.
• The final batter should be thick but have a flowing, ribbon-like consistency. It should not be watery.
• Cover the pot with a lid, leaving a small gap for air to escape, or use a lid that is not airtight. Place it in a warm, draft-free place (like inside a turned-off oven with the light on) to ferment for 8 to 12 hours, or until doubled in volume.
• The batter is perfectly fermented when it has risen significantly, looks frothy with tiny bubbles, and has a pleasant sour aroma. To test, drop a small spoonful into a bowl of water; it should float.

Steam the Idlis (10-12 minutes per batch)

• Once fermented, do not overmix the batter. Gently stir it just once or twice from the sides to the center to even it out. Overmixing will deflate the air pockets.
• Prepare your idli steamer by adding 1-2 inches of water to the bottom pot and bringing it to a rolling boil.
• While the water heats, lightly grease your idli mold plates with oil.
• Carefully pour the batter into each mold, filling it about 3/4 full to allow space for them to rise.
• Place the idli stand inside the steamer, cover with the lid, and steam on medium-high heat for 10-12 minutes. Do not steam for too long, as it can make the idlis hard.

Rest and Demold (5-7 minutes)

• Turn off the heat and let the steamer stand, covered, for 5 minutes. This prevents the idlis from deflating due to a sudden temperature change.
• Carefully remove the idli stand from the steamer and let it cool for another 1-2 minutes. This makes demolding easier.
• Use a wet spoon or a small knife to gently scoop the idlis out of the molds.
• Serve the hot, fluffy idlis immediately with sambar, coconut chutney, or idli podi.

Build the Gravy (10-12 minutes)

• Reduce the heat to low. Add the remaining 1/2 tsp turmeric powder, sambar powder, and coriander powder. Stir and cook for 1 minute until the raw smell of the spices disappears.
• Add the ground coconut masala paste. Sauté for 5-7 minutes, stirring frequently, until the paste darkens slightly and oil begins to separate at the edges.
• Pour in the prepared tamarind extract, 2 cups of plain water, and the remaining 1 tsp of salt. Stir everything together well.
• Increase the heat to medium-high and bring the gravy to a rolling boil. Then, reduce the heat to low, cover partially, and let it simmer for 10 minutes to allow the flavors to meld.

Cook the Fish and Finish (5-7 minutes)

• Gently slide the marinated fish pieces one by one into the simmering gravy. Ensure they are submerged. Avoid vigorous stirring; instead, gently swirl the pan to coat the fish.
• Cook for 5-7 minutes, depending on the thickness of the fish steaks. The fish is cooked when it turns opaque and flakes easily.
• Turn off the heat. Garnish with freshly chopped coriander leaves.
• Let the Meen Kozhambu rest for at least 20-30 minutes before serving. This allows the fish to absorb the flavors of the gravy, making it even more delicious.