Sago Idly and Tomato chutney

Sago / Sabudaana is extracted from the spongy center of the sago palm stems. It is also known as tapioca pearls. It is a wholesome diet of starch and carbohydrates. It is used as an easily digestible, non-irritating baby food. Sago is a source of pure carbohydrates, with very little protein, vitamin C, calcium and minerals. 

Preparation: 

• Mix sago, Rice rava, curd and salt. Add a cup of water and mix thoroughly. Sago needs lots of water to soften. Leave the mixture over-night. 
• Finely chop the green chilly and ginger. Grate the carrot. 
• Heat oil, add the mustard seeds, urad dal, channa dal.When he mustard seeds start spluttering, add the green chilly, ginger and curry leaves. When the raw smell is gone, remove from fire and add a pinch of asafeotida. Pour this into the batter.
• Add the grated carrot also into the batter. Mix well. Add salt if needed. 
• Lightly oil the idly molds. Pour the batter into the molds and  steam for 30 minutes  or until cooked, on medium flame. 
• Allow the molds to cool, then de-mold the idlies. If the molds aren't cooled well, idlies might break while demolding.  
• Serve with tomato chutney. 

Ingredients: 

Sago - 1 cup  
Rice Rava - 3/4 cup 

Curd - 1 cup 

Salt 

Green chilly - 2 small ones 

Ginger - 2 inch piece 

Carrot grated - 1/3 cup  

Oil - 1 table spoon 

Mustard seeds - 1/2 teaspoon 

Urad dal (Split black gram) - 2 teaspoons 

Channa dal (Split Bengal gram)- 1 tablespoon 
Cashew nuts (small pieces) - 1 Tablespoon (optional)

Curry leaves- 1 sprig  

Tomato Chutney 

Preparation:

• Peel and chop/slice onions coarsely. 
• Chop the tomatoes coarsely.
• Heat coconut oil in a pan, add the whole dry red chillies and onions. Saute on medium flame for a minute. Then add the tomatoes and saute for a 3 minutes. Add salt to taste. Switch off the stove and allow the mixture to cool. 
• Grind it coarsely in the chutney bowl of a mixer. 
• Transfer to a serving bowl. 
• Heat coconut oil in a pan, add the mustard seeds. When it starts spluttering add the curry leaves. Switch off the stove. 
• Pour the seasoning over the tomato chutney and mix well.
• Serve along with Sago idly. 

Ingredients: 

Onion (medium size) - 2 

Tomato ( medium size) - 3 

Dry whole red chilly - 5 

Coconut oil -  11/2 tablespoons 

Salt to taste 

For seasoning:

Coconut oil -1 teaspoon 

Mustard seeds - 1/4 teaspoon 

Curry leaves - a few 

• Note: Bigger sago pearls takes longer to cook. I used them. 
• Carrot and cashew nuts are optional. I added them. 
• If you prefer, you can avoid the seasoning of the tomato chutney. Chutney tastes good even without seasoning.