Idly Chutney

For Idly:

Ingredients:
par-boiled rice (raw) 1 cup
urad dhal 1/4 cup
flat rice (Poha/avalakki) 1 tbsp.
fenugreek seeds 1/2 tsp.
salt 1/2 tsp.
1. grind the above adding water to form a thick batter.
2. leave it over night for fermentation (during winter- add 1/2 spoon of sour curd)
3. grease the idli plates with butter/ghee and pour batter into the sockets.
4. pressure cook it for 15 minutes.

For Chutney:

coriander 4-5 sticks

green chillies 8 (small size)
coconut 1/2 cupfried channa dhal 1 cup
salt to taste

1. grind the above to form a smooth paste
2. for tempering: head 1 tbsp of oil in a seperate pan,
add:
mustard seeds (1/4 tsp),
urud dhal (1 tbsp), curry leaves (4-5 leaves),
red chillies (3 nos.)
and cook till urud dhal turns light brown.
3. add the above mixture into the paste and mix well.

Bottle Gourd Peels Chutney

Recipe for Bottle Gourd Peels Chutney
Ingredients:
Peels of one biggish bottle gourd (I took 1½ cups.)¼ cup dry-roasted sesame or ¼ cup roasted and peeled peanutsor ¼ cup roasted Chana Dal (Dariya in Gujarati/Pandharpuri Daale in Marathi)or a combination of any of these making ¼ cup(I used 1/8 cup dry-roasted sesame + 1/8 cup roasted & peeled peanuts.)¼ cup yogurt2 green chillis (or to taste)¼ cup chopped coriander leaves1 tbsp sugar (or to taste, depending upon the heat from the chillis)salt to taste1 tbsp oil½ tsp mustard seeds½ tsp cumin seedsheaped ¼ tsp asafoetida powder

Method:
1. Chop the bottle gourd peels and green chillis.2. Heat the oil in a pan. When hot, add mustard seeds. Once they start popping, add the cumin seeds, and then the asafoetida powder.3. Add the chopped bottle gourd peels and green chillis. Stir. Sprinkle some water, cover the pan and let them steam-cook. (I usually use a non-stick pan for this, so I do not really need much water. However, if you are using a regular pan, you might need to add about ¼ cup of water, and also keep a close eye.)4. Once the peels are soft (They fall apart easily when pressed with a ladle.), add sugar, salt and chopped coriander leaves. Sauté until most of the water has evaporated. Turn the heat off, and let it cool.5. Once it is cool, add it along with the roasted sesame seeds or peanuts or the combination you are using and the yogurt to the jar of your mixie or food processor. Grind it till you get a fairly smooth paste. The chutney is ready!

Not only posted, made also by Murali. Useless!!!!!!!!!!