• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Kambu

200g – kambu, broken
200g – raw rice, broken
150g – urad dal
1 1/2 tbsp – black pepper
1 tbsp – cumin/jeera
3 tbsp – gingelly oil
1 tsp – mustard
Curry leaves
Salt, as required
Directions
Separately soak kambu, rice, urad dal for 3-4 hours.
First grind urad dal finely to a cream like consistency; keep aside.
Add soaked kambu and then rice.
Grind well, add pepper and jeera; remove and keep aside.
Now mix the ground urad dal and kambu, salt and 1 tablespoon of oil.
Make it of idly batter consistency.
Leave for 4 hours.
Temper mustard, urad dal and curry leaves in a little oil and add to the idly batter; stirring well.
Make idlies with idli mould