How to Prepare Tasty Idli with hyacinth beans and coconut

Idli with hyacinth beans and coconut. Idlis , served with coconut chutney, makes a comple. Idlis , served with coconut chutney, makes a complete breakfast or an evening snack option. Add the carrot, corn, french beans and salt and mix well.

Making south Indian coconut chutney for dosa and idli is very simple; just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds. However, the real taste differentiators in this recipe are roasted chana dal, tamarind paste, cumin seeds and curry leaves. Recipe for easy and quick peanut coconut chutney that can be made in minutes. You can cook Idli with hyacinth beans and coconut using 9 ingredients and 1 steps. Here is how you cook it.

Ingredients of Idli with hyacinth beans and coconut

1. Prepare 2 cups of idli batter.
2. Prepare 1/2 cup of hyacinth beans.
3. Prepare 3 tablespoon of coconut.
4. Prepare 1/2 teaspoon of mustard seeds.
5. It's 1/2 teaspoon of urad dhal.
6. You need 1/2 teaspoon of hing.
7. It's as per taste of Salt for coconut and beans.
8. It's 2 of green chilli.
9. Prepare Handful of curry leaves.

Recipe with step by step pictures. We are a typical South Indian "idli-dosa" for breakfast family. I make this chutney at-least twice a week. Dry coconut chutney powder or kobbari chutney pudi is a famous condiment in most part of south India.

Idli with hyacinth beans and coconut instructions

1. First, wash the beans add salt and microwave it for 6 to 7 mins in water keep aside. Now grind coconut and green chilli. Make a tadka of mustard seeds urad dhal curry leaves and hing. Add all (beans coconut and tadka) to the idli batter. Grease an idli plate and add the batter and steam it for 12 mins. Serve with idli powder or chutney..

Dry condiment served with idli and dosa. Try this simple recipe for Sauteed Green Beans with Coconut. The addition of coconut and Indian Spices makes it a quick and tasty side dish. Coconut chutney is a south indian condiment made with fresh coconut, chilies, spices & herbs. Some restaurants use chana dal and urad dal both instead of fried gram to make this chutney.