Curd Idly (Thayir Idly)

 INGREDIENTS:

1. Mini Idly 12
2. Yogurt 1/2 cup
3. Coconut, grated 1 tbsp
4. Cashew Nuts roasted 1 tbsp
5. Milk 3 tbsp
6. Green Chilis 1-2 chopped
7. Salt to taste
8. Sugar, a pinch
9. Carrot, grated 1 tbsp to garnish
10. Boondi to garnish
11. Oil 1 tbsp
12. Mustard Seeds 1/2 tsp
13. Urad Dal 1 tsp
14. Red Chilis 1-2
15. Curry Leaves 1-2 sprigs
16. Coriander Leaves chopped 1 tbsp

METHOD:

Serving size: 5-6

Whisk the yogurt and add milk, salt, grated coconut, green chilis, and roasted cashews.

Heat oil in a pan and add mustard seeds. When they pop, add red chilies, urad dal, and curry leaves. Set aside to cool.

Place the idlis in a serving bowl and pour the yogurt mixture and the tempering on top.

Serve curd idly garnished with coriander leaves, grated carrot, and boondis.