Curd Idly (Thayir Idly)

INGREDIENTS:

Mini Idly 12
Yogurt 1/2 cup
Coconut, grated 1 tbsp
Cashew Nuts roasted 1 tbsp
Milk 3 tbsp
Green Chilis 1-2 chopped
Salt to taste
Sugar, a pinch
Carrot, grated 1 tbsp to garnish
Boondi to garnish
Oil 1 tbsp
Mustard Seeds 1/2 tsp
Urad Dal 1 tsp
Red Chilis 1-2
Curry Leaves 1-2 sprigs
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.

Comments

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