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Uduppi Idli Jar With Carrot Chutney

Uduppi Idli Jar With Carrot Chutney

Cooking Time

Preparation Time : 10

Cook Time : 30

Total Time : 40

Ingredients

Serves 2

  • 2 cup idli batter

  • 1/2 cup yellow pumpkin, diced

  • 1/2 cup broccoli florets

  • 1/2 cup green zucchini, diced

  • 1 tbsp udupi sambhar powder

  • 1 tsp tamarind pulp

  • 1/2 tsp Salt

  • 6-7 curry leaves

  • 2 good heat resistant glass jars

  • 2 tbsp oil

  • 2 carrots, grated

  • 1/4 tsp cinnamon powder

  • 2 tsp brown sugar

  • 1 tbsp vinegar

Directions

  • 01

    To prepare vegitable - boil pumpkin cubes till cooked yet firm.

  • 02

    Heat up oil in a pan, add broccoli and zucchini add salt and stir

  • 03

    Add sambhar powder, let it get cooked

  • 04

    Add tamarind pulp and boiled pumpkin, add little water from boiled pumpkin

  • 05

    It should not be too watery, add few curry leaves, switch off the gas.

  • 06

    To prepare idli jars- boil enough water in a saucepan, place a folded muslin cloth inside this saucepan

  • 07

    Take glass jar, apply some oil inside the jar, add 1 inch layer of cooked vegetables, top it up with idli batter of same thickness

  • 08

    Place the jar over muslin cloth in the saucepan. Make sure atleast half of the jar is under the boiling water

  • 09

    Cover the saucepan so that steam doesn't escape

  • 10

    Steam till the batter is set/cooked. It may take 10-12 minutes

  • 11

    Meanwhile prepare carrot chutney- Grate carrots

  • 12

    Take a frying pan, add grated carrots, cinnamon powder, brown sugar and vinegar, let it cook till you get right chutney consistency

  • 13

    Serve steamed udupi idli jars with tangy carrot chutney

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