Moode Idli, Virgin Coconut Oil and Chutney Powder

Ingredients

• 4 pcs coconut (large, mature brown coconuts)
• 4 cup water (warm, for extracting milk)

Instructions

1. 1

   Prepare the coconut: Break the coconuts in half and carefully scrape out all the white flesh using a coconut scraper. You should have about 6-7 cups of grated coconut.

2. 2

   Extract the coconut milk: Transfer the grated coconut to a blender. Add 4 cups of warm water. Blend on high for 1-2 minutes until the mixture is smooth. Pour the mixture through a fine-mesh sieve or cheesecloth placed over a large bowl. Squeeze the pulp firmly to extract as much milk as possible. Discard the pulp.

3. 3

   Cook the coconut milk: Pour the extracted coconut milk into a heavy-bottomed pan or a traditional Kerala uruli. Place the pan over medium heat and bring the milk to a simmer, stirring occasionally. Once it starts simmering, reduce the heat to low.

4. 4

   Separate the oil: Continue to cook on low heat, stirring every 5-10 minutes to prevent the solids from sticking and burning. After about 30-40 minutes, you will see the oil starting to separate from the milk solids. Keep cooking until the solids turn a deep golden brown and the oil becomes clear and fragrant. This will take about 45-60 minutes in total. Turn off the heat and let it cool down completely.

5. 5

   Strain and store the oil: Once cooled, carefully strain the oil through a clean cheesecloth or a fine metal strainer into a dry, airtight glass jar. Press the solids lightly to get any remaining oil out. The leftover brown solids (kalkan) are edible and can be mixed with sugar as a snack. Store the Virgin Coconut Oil at room temperature. It will solidify in cooler climates.

Ingredients

• 0.5 cup Urad Dal (split and skinned)
• 0.25 cup Chana Dal
• 12 pcs Dried Red Chilies (Use a mix of Byadgi for color and Guntur for heat)
• 2 tbsp White Sesame Seeds
• 0.25 cup Dry Coconut (grated)
• 15 pcs Curry Leaves
• 1 inch Tamarind (seedless)
• 0.5 tsp Hing
• 1 tsp Jaggery (grated, optional)
• 1 tsp Salt
• 1 tsp Sesame Oil

Instructions

1. 1

   Roast the Lentils

   • Heat a heavy-bottomed pan over low-medium heat. Dry roast the urad dal, stirring constantly for 4-5 minutes until it turns light golden brown and becomes aromatic. Transfer to a large plate to cool.
   • In the same pan, dry roast the chana dal for 3-4 minutes until it turns golden and fragrant. Add it to the same plate.
2. 2

   Roast Spices and Aromatics

   • Add the sesame oil to the pan. Once warm, add the dried red chilies and roast for 1-2 minutes until they puff up slightly and become crisp. Transfer to the plate.
   • Next, add the white sesame seeds and roast for about 1 minute until they start to splutter. Add them to the plate.
   • Add the curry leaves and roast for 1-2 minutes until they are completely crisp and moisture-free.
   • Finally, add the grated dry coconut and roast for 1-2 minutes until light golden, being careful not to burn it. Transfer everything to the plate.
3. 3

   Cool Completely

   • Spread all the roasted ingredients on the plate in a single layer.
   • Allow them to cool down to room temperature completely, which will take about 20 minutes. This step is crucial for achieving a perfect, non-lumpy powder.