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Main Course

Mixed Vegetable Idly

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

30 min total|Prep 30 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

4 cup Boiled rice Puzhungalari
1/4 cup Raw rice (Pachari)
11/4 cup Urad dal parippu (Uzhunnu)
1 nos Onion big
1 nos Carrot
100 g Cabbage
50 g Beans
1 Spring Curry leaves
1 Spring Coriander leaves
2-3 nos Green chillies
2 tbsp Vegetable oil
Salt, to taste

Preparation

Step 1
For preparing mixed vegetable idly, soak urad dal and rice separately. Grind to a fine batter adding salt and leave it to ferment overnight.
Step 2
Before making idlies, cut the vegetables(cabbage, carrot and beans), sautT in a little oil and add to the batter.
Step 3
Now cut chillies, coriander leaves, onion, ginger and curry leaves and sautT well adding a pinch of salt(need not sautT coriander leaves). Set aside.
Step 4
Make idlies and arrange them on a hot pack. While the idlies are hot, sprinkle some coriander leaves and onion mixture on to them and serve hot.
Step 5
Mixed vegetable idly is ready. Serve with tomato chutney or coconut chutney as side-dish.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Mixed Vegetable Idly

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

30 min total|Prep 30 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

4 cup Boiled rice Puzhungalari
1/4 cup Raw rice (Pachari)
11/4 cup Urad dal parippu (Uzhunnu)
1 nos Onion big
1 nos Carrot
100 g Cabbage
50 g Beans
1 Spring Curry leaves
1 Spring Coriander leaves
2-3 nos Green chillies
2 tbsp Vegetable oil
Salt, to taste

Preparation

Step 1
For preparing mixed vegetable idly, soak urad dal and rice separately. Grind to a fine batter adding salt and leave it to ferment overnight.
Step 2
Before making idlies, cut the vegetables(cabbage, carrot and beans), sautT in a little oil and add to the batter.
Step 3
Now cut chillies, coriander leaves, onion, ginger and curry leaves and sautT well adding a pinch of salt(need not sautT coriander leaves). Set aside.
Step 4
Make idlies and arrange them on a hot pack. While the idlies are hot, sprinkle some coriander leaves and onion mixture on to them and serve hot.
Step 5
Mixed vegetable idly is ready. Serve with tomato chutney or coconut chutney as side-dish.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.