KUZHI PANIYARAM WITH COCONUT CHUTNEY

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Ingredients

1. Idli Batter- 1 & 1/2 cup
2. Mustard seeds- 1/4 tsp
3. Shallots chopped- 1//8 cup
4. Curry leaves chopped- 1 tbsp
5. Green chillies( chopped)-2 tsp
6. Grated coconut- 2tbsp
7. Sago pearls (soaked in water for 20 minutes)-1 tbsp
8. Salt to taste
9. Oil

Method

• Heat oil in a pan and add mustard seeds and let it splutter,add chopped shallots,curry leaves and green chilies ,saute until shallots turn golden brown.
• Now Add the grated coconut and stir well and switch off the stove.Allow this to cool slightly.
• Now add the sauted shallots ,soaked sago and salt to taste to the idli batter and mix well.
• Heat oil in a paniyaram pan and pour 2 tbsp of batter into each hole and cook over medium low heat until the edges turn golden brown..
• Turn over and cook for a minute or two.
• Serve with coconut chutney.

COCONUT CHUTNEY

Ingredients

To Grind

1. Grated Coconut- 1 cup
2. Chili powder- 1/2 tsp( or to taste)(i used 1 tsp kashmiri chili powder)
3. Ginger-1/4 inch piece
4. Shallots- 2 to 3 nos
5. Tamarind pulp -1/4 tsp
6. Water- as required
7. Curry leaves- 2 nos
8. Salt to taste

For tempering

1. Mustard seeds- 1/4 tsp
2. Red Chilies- 1 to 2 nos
3. Curry leaves- few
4. Oil

Method

• Combine all the ingredients  'to grind' in a blender and grind to form a smooth paste.
• Heat oil in a pan and add mustard seeds ,let it splutter.Add red chilies and curry leaves and saute for few seconds and pour over the chutney.