Golden turmeric idlis served with a tangy coconut chutney inspired by Tom Yum flavors.
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Soak the idli rice and urad dal separately in water for at least 6 hours, then drain.
Grind the urad dal with minimal water until fluffy, then grind the rice to a slightly coarse consistency; mix both together with salt.
Fold in the grated turmeric and coconut milk into the batter, then let it ferment in a warm place for 8 to 12 hours until doubled in volume.
To make the Tom Yum chutney, blend the grated coconut, lemongrass, galangal, kaffir lime leaves, chilies, and tamarind with a splash of water until smooth.
Grease idli molds with oil, gently fold the fermented batter, and pour into the molds.
Steam the idlis in a steamer for 10-12 minutes on medium-high heat until a toothpick comes out clean.
Allow the idlis to cool for 2 minutes before demolding them with a wet spoon.
Serve the golden turmeric idlis hot with a side of the aromatic Tom Yum chutney and optional crushed peanuts.
