One more recipe from Smitha, dear friend of mine. which I always relish with Oats and rava idli is age old recipe of her grandma. Though I have done little changes to the original recipe, taste wise it is the same and if you like khatta meeta chutneys, this is for you to enjoy with vegetable Oats rava idlies or plain oats – rava idlies or Rava idli with oats.
Fresh Coconut, shredded – 1 Cup
Fresh Coriander – A little more than half cup
Green Chilies – 4 to 6
Tamarind – Size of a Gooseberry
Hing – ½ tsp
Jaggery – 1 & 1/2 Tablespoon
Oil – 2 tsp
For Tempering: Oil, Mustard, Curry Leaves
-Soak tamarind and jaggery in little bit of water to make it soft.
-Heat a pan. Add oil, Sauté the green chilies, until the outer skin looks partially white. Add the coconut and give it a mix. Once the coconut has turned warm, turn off the flame. Cool it.
– In a blender jar, put this mixture, along with tamarind-jaggery mix, hing, salt, fresh coriander and blend into smooth paste by adding water.
-Do seasoning, by heating oil, splutter mustard add curry leaves and add ground paste, boil for 2 minutes.
-Cool and serve with Oats Rava idli. This chutney stays good for couple of days, under refrigeration.