Thayir Idly (Curd / Yogurt Idly)

Many people would have tasted thayir vada (dahi vada) and if it's one of your favorites then definitely this curd idly will be also be included in your likes. Though curd has not much taste of it's own when grinded with few spices and mixed with idlys it really gives a wonderful taste to the whole dish. I have already posted few idly recipes - idly batter, kaima idly, idly fry, protein rich idly fry, Flaxseed Podi Idly

Cooking time : 4 mins

Serving : 1 mini plate idly

Ingredients:

Idly batter - 1/2 cup
Curd (yogurt) - 1/2 cup (unsour)
Ginger - 1/2 tspn (chopped)
Curry leaves - few
Coriander leaves - few (chopped)
Asafoetida - a pinch
Mustard seeds - 1/8 tspn
Uraddal - 1/2 tspn
Ajwain seeds - a pinch
Oil - 1 tspn
Salt to taste

To Grind:

Coconut - 1 tbsn (grated)
Green chilli - 1
Cumin seeds - 1/4 tspn

Method:

1. Grab all the ingredients.

2. Grease the idly plate with oil. Pour idly batter into the moulds. Switch on the IP. Pour 1 cup of water in the inner pot. Press the saute mode. Once the water starts boiling place the idly plates over the trivet. Close the lid. Press the steam mode for 3 mins. Once the steam starts coming count the 3 mins in your timer. Then do Natural Pressure Release NPR.

3. Scoop out the idlys and keep aside.

4. Grind the ingredients for it without adding water.

5. In a bowl add curd, grinded paste, salt, ajwain, curry leaves and coriander leaves. Mix well.

6. Season with mustard seeds, uraddal, asafoetida, ginger and curry leaves. Add this seasoning to the curd mixture.

7. Add the idlys to the curd mixture. Mix well. Keep it aside for 10 mins so that it gets soaked to get the correct consistency. Garnish with coriander leaves. Delicious thayir idly is ready to serve.

Notes:

You can do it with normal idlys. Just chop the idlys into cubes and follow the rest method.