“Beetroot Rava Curds Idly” served with Coconut Ginger Chutney and Vegetable Moringa Kurma … rava idly with kurma is a very old combination that was introduced at home by my Dad … I guess he ha
d relished it at some restaurant and loved it and after that it was always followed at home … I was around 12 yrs old and from that date to date it’s the way I love it the best … I always keep aside some kurma whenever I prepare, to be followed by rava idly and this time I tried it out with addition of beetroot … heavenly taste and we had it to our hearts content for lunch, if you have not tried this combo, then you really should, sure to be loved by children too, after all its colorful too … Yummilicious …
d relished it at some restaurant and loved it and after that it was always followed at home … I was around 12 yrs old and from that date to date it’s the way I love it the best … I always keep aside some kurma whenever I prepare, to be followed by rava idly and this time I tried it out with addition of beetroot … heavenly taste and we had it to our hearts content for lunch, if you have not tried this combo, then you really should, sure to be loved by children too, after all its colorful too … Yummilicious …
** Rava Idly as I have written many times in detail before are soft and spongy melt in the mouth Idlies relished mostly with chutney and sambar, but in my maternal home it was always served with Kurma and we loved it. This Rava idly unlike other idlies is not prepared with addition of urad/ black gram dal, but with curds and veggies. A very popular South Indian dish which is very simple and easy to prepare. All you need are two main items that are always available in kitchen, that’s curds and bansi/ bombay rava. Addition of grated carrots, green peas etc. are a matter of choice, but they do add on taste and nutrient level.
** I come from Mangalore, a very famous city in southern coast of Karnataka famous for its own type of Cuisine. My father was a foodie and always visited hotels which served the best dishes, brought them home so that we could relish, check out and prepare the same at home. There were many such restaurants in the city that started serving Rava Idly with Veg. Kurma. My father loved the combo very much so he insisted that Mom make it frequently. We grew up relishing this unique combo and it had always been my childhood favorite and continues to date. I love trying it out with some varieties of my own to add on taste and nutrition.
** I am a foodie with desire to relish simple homely dishes that can be prepared by everyone and above all is good for health, though I too do indulge in other food at times. But, my heart is set on our own Konkani Saraswat GSB food and I have been giving them simple twist and turns keeping basics intact, which is what you will always find in my blog. This one is also a simple tasty healthy idly made more nutritious with addition of finely grated beetroot not to mention the lovely color. I will also be sharing a common link to Idly recipes below this recipe where in you will find plenty of them to try out and enjoy with family and friends.
** Here is the simple recipe for “Beetroot Rava Curds Idly” my very own concoction of ingredients, that tastes awesome served with kurma and chutney …
** Ingredients :
Bansi Rava/ Mangalore Rava/ Barik Lapsi : 1 cup
Bombay Rava/ Normal Rava : 1 cup
Beetroot : One small sized.
Thick Curds/ Dahi : 2 cups
Finely grated Beetroot : 1 cup
Salt/ Namak/ Meeta : to taste
Cooking Soda/ Eno : ¼ tsp
Cashew Nuts/ Kajjubi/ Kaju : handful to be added into molds (Optional)
Water as required (Approximately 3 cups)
** To be Coarsely Ground :
Green chillies / Hirvi Mirchi / Tarni Mirsang : 4-5 finely chopped
Coriander Leaves/ Dhania/ Kottambari Pallo: ½ cup finely chopped.
Ginger/ Alle’/ Adrak: 1 inch piece
** For Tempering/ Seasoning/ Pannaka :
Oil/ Tel/ Tela : 2 tblsp
Mustard seeds/ Rai/ Sasam : 2 tsp
Asafoetida/ Hing Powder : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 small size.
** Heat Oil in a thick bottomed kadai, when hot add in the mustard seeds and when they begin to splutter add in the hing powder and curry leaves, fry for a minute.
** Add in both the rava and fry further for a few minutes till well mixed and hot enough, say about 3-4 minutes, remove from fire and keep it aside to be cooled completely.
** Meanwhile, beat the curds with 2 cups of water together to a smooth texture and keep it ready aside. Keep aside the remaining water to be added on as is necessary.
** To be Coarsely Ground : Add green chillies, coriander leaves and ginger into a mixer grinder and run till coarsely ground without addition of water. Keep this ready aside.
** Wash well and peel off the outer skin of the beetroot and then grate it with a fine grater. We will need about one cup finely grated beetroot, keep this also ready aside.
** When the rava has cooled down add in the ground masala, along with grated beetroot, salt to taste, beaten curds and mix well to a very smooth texture.
** Check the consistency and add more water little by little and mixing well to make into a thick paste. Do not add excess water at this stage, cover and keep it aside for 15-20 minutes.
** Note : Do not skip the procedure of keeping it aside to rest and it is must. This allows the rava to get well swollen which will turn it into soft idlies.
** After the resting period, the mixture may have dried up as rava will soak in liquid. Add in cooking soda and water if necessary, mix well, to get a thick pouring consistency.
** Note : Usually the ratio of mixture is 1:3, that is to one part of rava, 3 parts of beaten curds, here I have added a bit less coz. of beetroot which also leaves out some water, so go by approximation/ judgement.
** Place a cashew nut, gently pour batter on top with the help of a rounded spatula into greased molds to ¾ level only, leaving a gap on top as the batter will rise on steaming.
** Note : Placing of cashew nut is optional and can be skipped too, however, it is healthy to have a cashew nut too, so do not hesitate to add one in each mold.
** Note : I have used small steel vaties/ molds here, you may use any of your choice, the flat ones on plate too, however see to it that the mixture does not leave water from sides.
** Note : Always remember to oil the molds to ensure that batter does not stick to it and comes off cleanly without crumbling once the Idly is steamed and cooled a bit.
** Bring water to heat in Idly steamer, place the prepared vati in layers depending upon how the case of your pedavana/ steamer is, mine is of three tire with 4 on each.
** Cover the lid tightly, steam on high heat for 5-7 minutes or till you see steam escaping through the lid, then lower the heat to medium and steam for 15-20 minutes.
** Note : Steaming time depends upon the number of Idly molds used and size of steamer etc. But maximum steaming time is 30 minutes and does not really need more.
** Always sometimes steaming for more time makes the Idlies hard textured as the water content within them gets over dried, so be careful, and steam accordingly.
** If still unsure you can open the lid and check by inserting a knife or wooden stick just like how we check out the cooking of a cake, if it comes out clean its done.
** Just note that, in case you are using the flat type mold/ semi circular ones on plate, for making the Idly then steam only for 15 minutes and they are usually done.
** Immediately remove and let cool a bit. Run a blunt knife through the edges on the inner side of the molds and gently flip over in one go, they come out beautifully intact.
** “Beetroot Rava Curds Idly” Is done and ready to be served. I served with our favorite combo of Vegetable Moringa Kurma and Coconut Ginger Chutney and it was a fantastic.
** Off course you can serve with sambar or any other curry too, but nothing beats the combination of rava idlies with veg. kurma, you try it out once, sure to never look back.
** Do try out this very combo and surprise your family and friends to a lovely taste either during a weekend or a get together party and the joy on their face will definitely be worth it.
** I am also sharing a common link to all “Kurma” recipes shared in the blog, you can prepare any to pair with the rava idly, it includes the one shared here too …
** I am also sharing a common link to all “Chutney” recipes shared in the blog, you can prepare any to pair with the rava idly, it includes the one shared here too …
** I am sharing below a few links to “Rava Idly” shared in the blog, where there are step by step procedure along and a few variation which will help you understand better if a newbie.
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