Name: Udupi Idli Jar with carrot chutney recipe by Mona S at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: For udupi sambhar powder-; 8 dried bedgi Chillies; 1 teaspoon black pepper; 3 teaspoon coriander seeds; half teaspoon fenugreek seeds; teaspoon cumin seeds; one sprig fresh curry leaves; one teaspoon turmeric powder; half teaspoon asafoetida powder; For carrot chutney -; 1 large carrot, grated; 4 tsp brown sugar; 2 tsp brown vinegar; 1/4 tsp cloves, powdered; 1 tbsp golden raisins; Other ingredients-; Idli batter(I have used readymade); 1/2 cup cubed pumpkin; 1/4 cup cut- broccoli; 1/4 cup zucchini cubes; 1/4 cup thick coconut milk; 1 tsp tamarind pulp; 1 pinch asafoetida; Few curry leaves; 1 tbsp oil; Salt to taste; 2 heat resistant glass jars, Size of 1 serving

ABOUT Udupi Idli Jar with carrot chutney RECIPE

Our humble idli when steamed in a jar with a layer of udupi sambhar's flavour, takes it to a new level. Served it with a spiced sweet n sour carrot chutney.

Ingredients Serving: 2

For udupi sambhar powder-
8 dried bedgi Chillies
1 teaspoon black pepper
3 teaspoon coriander seeds
half teaspoon fenugreek seeds
teaspoon cumin seeds
one sprig fresh curry leaves
one teaspoon turmeric powder
half teaspoon asafoetida powder
For carrot chutney -
1 large carrot, grated
4 tsp brown sugar
2 tsp brown vinegar
1/4 tsp cloves, powdered
1 tbsp golden raisins
Other ingredients-
Idli batter(I have used readymade)
1/2 cup cubed pumpkin
1/4 cup cut- broccoli
1/4 cup zucchini cubes
1/4 cup thick coconut milk
1 tsp tamarind pulp
1 pinch asafoetida
Few curry leaves
1 tbsp oil
Salt to taste
2 heat resistant glass jars, Size of 1 serving

Instructions

Dry roast sambhar powder's ingredients, cool and powder it, you can alternatively use 1 tsp of oil to fry it.
Peel and cube pumpkin, boil it in just enough water until almost cooked
Heat up oil add asafoetida. Add chopped broccoli and zucchini and boiled pumpkin, cook.
Add 1 tbsp prepared sambhar powder.
Add tamarind pulp and coconut milk and salt
Cook until it thickens. Keep aside.
Mix all carrot chutney ingredients in a pan. Cook till carrot softens and glossy. Chutney is ready.
In a deep saucepan keep a glass cloth/kitchen napkin folded. Fill it half with water, boil.
Grease the jar from inside with some oil. Add a thick layer of prepared vegitables. Press it with a spoon.
Now add idli batter over it it should be double the thickness of veggies below or depending on the bottle size.
Steam it by keeping it in the saucepan, covered. This takes about 10-12 minutes.
Alternatively you can prepare 3 layers. 1st steam one inch thick idli batter, top it with prepared veggies. Press and add 1 inch thick idli batter and then steam.
In between add more boiling water to saucepan if needed. Keep covered for few minutes once done.
Serve it steaming hot with carrot chutney

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