Christmas Idli Platter with Spicy Tomato Chutney Recipe

Delight your taste buds with this exquisite combination of soft, fluffy idlis
and a bold, spicy tomato chutney, bringing vibrant flavors to your table.

Servings: 4

Author:

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Course:

Main Course

Cuisine:

Indian

Keywords:

Christmas Idli Platter with Spicy Tomato Chutney Recipe

Instructions

1 In a bowl, mix semolina, yogurt, and a small amount of water until it forms a
smooth, thick batter. Allow it to rest for 15-20 minutes to hydrate the
semolina.
2 Steam or blanch the green beans, diced carrots, and green peas until tender but
firm. Stir the cooked vegetables and fresh coriander into the batter, along with
a pinch of salt.
3 For the tempering, heat oil in a small pan and add cumin seeds, mustard seeds,
and asafoetida. Once the seeds crackle and release their aroma, pour the
tempered oil into the batter and mix gently.
4 When ready to steam, stir baking soda into the batter just before pouring it
into the molds. Gently fold the batter to retain its light texture.
5 Grease the idli molds with oil and spoon the batter into each compartment. Steam
the idlis for 10-12 minutes or until a toothpick inserted into the center comes
out clean. Remove the idlis from the molds and set aside.
6 To prepare the tomato chutney, heat oil in a pan and add mustard seeds. When
they begin to splutter, add chopped onions, garlic, and tomatoes. Cook on medium
heat until the mixture becomes soft and mushy.
7 Add turmeric powder, chili powder, and salt to the pan. Sauté for 2-3 minutes to
blend the flavors. Let the mixture cool slightly before blending it into a
smooth paste. Garnish with fresh coriander leaves.
8 Arrange the idlis on a serving plate and pair them with the spicy tomato
chutney. Garnish the dish with fresh coriander for a vibrant and festive
presentation. Enjoy warm!

Christmas Idli Platter with Spicy Tomato Chutney Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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