Idli with Mutton Kola Urundai Kuzhambu

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.

Prepare the Gravy Base

• Soak the tamarind in 1.5 cups of warm water for about 20 minutes. Squeeze the pulp thoroughly to extract all the juice. Strain the liquid and discard the solids. Set the tamarind extract aside.
• In a small blender jar, add the remaining 0.5 cup of grated coconut and 0.5 tsp of fennel seeds. Add a few tablespoons of water and grind to a very smooth, fine paste. Set aside.

Cook the Kuzhambu (Gravy)

• Heat the sesame oil in a heavy-bottomed pan or clay pot over medium heat. Once hot, add the mustard seeds and let them splutter.
• Add the fenugreek seeds and curry leaves, and sauté for 30 seconds until aromatic.
• Add the remaining 50g of finely chopped shallots and sauté for 4-5 minutes until they turn soft and translucent.
• Stir in the remaining 1 tbsp of ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
• Add the chopped tomatoes and cook for 5-7 minutes, until they become soft, mushy, and oil starts to separate from the sides.
• Lower the heat and add the spice powders: remaining 0.5 tsp turmeric powder, 2 tsp red chilli powder, and 2 tsp coriander powder. Sauté for 1-2 minutes until fragrant.
• Pour in the prepared tamarind extract, the remaining 1.5 cups of water, and the remaining 0.75 tsp of salt. Stir well and bring the mixture to a rolling boil.
• Reduce the heat to low, cover the pan, and let the gravy simmer for 12-15 minutes. This step is crucial to cook out the raw smell of the tamarind and spices.

Combine and Finish

• Uncover the pan and stir in the ground coconut-fennel paste. Mix well and let it simmer for another 5-7 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
• Turn off the heat. Gently add the fried mutton kola urundais into the hot kuzhambu. Do not stir vigorously. Let them soak in the gravy for at least 10-15 minutes before serving. This allows them to absorb the flavors without breaking.
• Garnish with the remaining 1 tbsp of chopped coriander leaves. Serve hot with steamed rice, idli, or dosa.