Rava Idli, Vegetable Saagu and Coconut Chutney

Ingredients

• 1 large Carrot (diced into ½-inch cubes)
• 125 g Green Beans (trimmed and cut into 1-inch pieces)
• 1 medium Potato (peeled and diced into ½-inch cubes)
• 0.5 cup Green Peas (fresh or frozen)
• 0.75 cup Fresh Coconut (grated)
• 4 pcs Green Chilli (adjust to your spice preference)
• 1 inch Ginger (roughly chopped)
• 4 cloves Garlic
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 2 pods Green Cardamom
• 1 tbsp Poppy Seeds (khus khus)
• 1 tbsp Fried Gram Dal (pottukadalai)
• 0.5 cup Coriander Leaves (fresh, loosely packed)
• 3 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves
• 1 large Onion (finely chopped)
• 0.5 tsp Turmeric Powder
• 1.75 cup Water (¼ cup for grinding and 1.5 cups for gravy)
• 1.5 tsp Salt (or to taste)
• 1 tbsp Lemon Juice (freshly squeezed)

Instructions

1. 1

   Prepare the vegetables. In a pot, add the diced carrots, beans, potatoes, and peas. Cover with water and a pinch of salt. Boil for 8-10 minutes or until the vegetables are tender but still hold their shape. Drain and set aside.

2. 2

   Prepare the masala paste. In a blender, combine the grated coconut, green chilies, ginger, garlic, cinnamon stick, cloves, cardamom pods, poppy seeds, fried gram dal, and about half of the coriander leaves (¼ cup). Add ¼ cup of water and grind to a very smooth paste. Add a little more water if necessary to facilitate grinding.

3. 3

   Sauté aromatics. Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and allow them to splutter. Then, add the curry leaves and sauté for 30 seconds until fragrant.

4. 4

   Cook the base. Add the finely chopped onion to the pan and sauté for 5-7 minutes, stirring occasionally, until it turns soft and translucent.

5. 5

   Cook the masala paste. Add the ground masala paste to the pan. Cook on medium-low heat for 5-7 minutes, stirring frequently, until the raw smell disappears and the paste becomes fragrant. You may see oil starting to separate from the sides.

6. 6

   Combine ingredients. Stir in the turmeric powder. Add the boiled vegetables and gently mix to coat them well with the masala paste.

7. 7

Ingredients

• 1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
• 2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
• 2 pcs Green Chili (Adjust to your spice preference.)
• 0.5 inch Ginger (Peeled and roughly chopped.)
• 1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.5 cup Water (Use as needed for grinding to desired consistency.)
• 2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
• 0.5 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils.)
• 2 pcs Dry Red Chili (Broken into halves.)
• 1 sprig Curry Leaves (About 10-12 leaves.)
• 1 pinch Asafoetida (Also known as hing. Optional but recommended.)

Instructions

1. 1

   Grind the Chutney Base (5 minutes)

   • In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
   • Add 1/4 cup of water to begin.
   • Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
   • Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2. 2

   Prepare the Tempering (Tadka) (5 minutes)

   • Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
   • Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
3. 3