Tricolour Mini Uttapams with Tricolour Chutner

For making Tomato Chutney,firstly, in a large kadai heat 2 tsp of oil and saute 1 tsp urad dal, 4 dried red chilli to golden brown. add in 1 onion and 1 inch ginger. saute well. also add 2 tomato and saute till tomatoes turn soft and mushy. furthermore add ¼ tsp turmeric, small piece tamarind and ½ tsp salt. saute well. now add ¼ cup coconut and cool the mixture completely. transfer to the blender and blend to smooth paste. add water only if required. now prepare the tempering by heating 2 tsp oil. add in 1 tsp mustard seeds, ½ tsp urad dal, 2 dried red chilli and few curry leaves. allow to splutter. pour the tempering over chutney.

firstly, in a small pan heat 2 tsp oil and saute 1 tsp cumin, 2 clove garlic and 1-inch ginger. now add 3 tbsp mint / pudina, 2 tbsp coriander and saute for a minute or till it shrinks slightly. cool the mixture completely, and transfer to a blender. add 1 cup coconut, 2 tbsp putani, small piece tamarind, 3 green chilli and ½ tsp salt. also, add ½ cup water and blend to smooth paste. add more water if required adjusting consistency. transfer the coriander mint chutney to a bowl. keep aside. now to prepare tempering, heat 2 tsp oil and splutter 1 tsp mustard seeds and few curry leaves. allow the tempering to splutter and pour over chutney.

In Batter add in palak Puree and carrot Puree.

Serve !