Tri-Color South Indian Platter

Happy Independence day to all my Indian buddies. Jai Hind!!!!

This is a special post, drafted for the Indian post with a tri-color theme. My actual plan was to post a Tri-Color fruit leather using Peach, apple and kiwi, but after baking I was not satisfied with the color, especially green.

Wanted to do something else. Being a south Indian, I was influneced by Saravana Bhavan, and remembered their Tricolor  chutney. I thought of preparing three chutneys, but the moment chutney was decided, I also wanted to make a platter with idly and Uthappam. I will post a detailed recipe on Idli batter (with mixie) shortly

Tri-Color Mini Idli

Ingredients:

Saffron:

Idli Batter – 1/2 cup

Carrot – 1

Green:

Idli Batter – 1/2 cup

Frozen Peas – 2 tbsp

White:

Idli Batter – 1/2 cup

Method:

Saffron Color

Cook the carrots, and once they come to room temperature, grind them into fine  paste. Add Idli batter to the carrot paste mix well / grind once

White color

Nothing to do:-) just the plain batter

Green color

Microwave frozen peas for a minute, or after switching off the carrot, remove carrot and add peas. Bring peas into fine paste and add batter and mix well

Mini Idli

• Grease the Idli plate with oil and pour a spoon full of batter into mould. Stack up all the idli plates and steam for 12-15 mins. Rest it for another 5 mins
• Dip a clean wide spoon in water and remove the idlis from the plate. Keep dipping the spoon in water in between to help in taking out the idli easily. In a skewer, I inserted Tri-Color idli

Tri-Color Uthappam

Ingredients:

Idli batter – 1/4 cup approx

Carrot – 2 tbsp (finely chopped in chopper/grated)

Onion – 2 tbsp

Frozen Peas – 2 tbsp

Method:

• Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it in a shape of rectangle. Drizzle carrot at the top, onion in middle and peas at the end and cover the lid and  cook. I didn’t flip the other side

Carrot Chutney

Ingredients:

Carrot – 5

Onion – 1

Garlic – 2 pods

Dry Red Chilli – 2

Urad Dal – 2 tbsp

Mustard seeds – 1/8 tsp

Salt – as needed

Method:

• Wash carrots, peel off the skin and trim the edges. Cut them into big chunks and cook them
• Add 1 tsp of oil, add urad dal and mustard seed and saute till urad dal starts browning. Add the onions and garlic, and saute till they are cooked. Add carrot and sauté for 2/3 minutes and switch off. Let it cool
• Transfer all the ingredients to a mixer, and grind it along with salt and required water.

Coriander chutney

Ingredients

Coriander leaves – 1/3 cup

Green chilli – 1/2

Coconut – 3 tbsp

salt – as needed

Method:

• Grind everything into fine paste adding water

Coconut Chutney

Ingredients:

Coconut – 1/2 cup

Green chilli – 1/2

salt – as needed

Method:

• Grind everything into fine paste adding water

To temper:

Coconut Oil – 1 tsp

Mustard seeds – 1/2 tsp

Urad Dal – 1 tsp

Hing – 1/8 tsp

Method:

• Add oil to the pan when the oil is hot add ‘to temper’ cook till they splutter and add to all chutney

Advertisement