Kaarasaaram: Corn Spinach Idli with Carrot Peanut Chutney

18 Sept 2011

Corn Spinach Idli with Carrot Peanut Chutney

"Idli" - The name says it all....

It was not my favourite when I was in my teens which seems like a million years ago:( I guess that this is the case with most of us especially if you are from Tamil Nadu....

Having said that I used to have two plates of "Sambhar Idli" when ever we visit Sri Annapoorna Gowrishankar restaurant near our home in Coimbatore.

The soft idlis soaked in the spicy sambhar dotted with ghee and fresh coriander is to die for.... Even now I don't miss this treat when ever I visit India..:)

Now things have changed and I make idlis atleast thrice a week as it is easy to make, very healthy and makes an awesome combo with various chutneys, curries, podis and even condensed milk..:) I have to say I have developed a liking towards these softies..

Now to the recipe....I love the way this humble idli could be transformed into so many different forms and holds the colour and flavours added to it. I feel there is something for everyone to learn from this particular nature of idli.

In life, the flexibility to change, adjust and go with the flow to reach our destiny without hurting our loved ones but keeping our diginity and self respect intact is essential .... and doing this without any fuss ... this is the essence of life just like the idlis ..:) This is the way I see it .... :)

It is just a simple idea of adding a few ingredients to boost nutritious intake esp when you have to feed small kids like my daughter. Even though she is not fussy, I don't want to bore her with the same dishes... not only for her but for everyone in the family..

Something colourful, tasty and healthy.

For the spinach puree:
Heat a sauce pan on medium flame. Add cleaned and washed spinach, around 300gms. Add 1/3 cup of water. Cover and let the leaves wilt and become very dark green. This will take around 5-6 minutes. Cool, puree and reserve.

For the idlis:
Idli maavu [batter]: 2 cups.
Spinach puree: 3-4 tbsp.
Fresh corn pearls: 3 tbsp.
Salt: to taste
Sodium bicarbonate: 1 pinch.
Water:1/3 cup [use only if needed]

1.Heat the idli vessel filled with 2 cups of water. Oil the idli moulds.
2.Mix all the ingredients except water. If the consistency is two shades thicker than pancake batter, then that is the right consistency.
3.Pour into idli moulds and place in the idli vessel.
4.Close the lid and steam for 15 minutes.

Serve hot with carrot peanut chutney or tomato ketchup.

For idli maave recipe, please visit this link : Idli Dosa Batter
For a more interesting read about the "History of Idli", please visit this link: Malligai Poo Idlis

Carrot Peanut Chutney:
Carrots [medium] : 1
Roasted peanuts: 150 gms.
Red chillies: 1.
Tamarind paste: 1 tbsp.
Tender curry leaves: 1 sprig.
Salt: to taste.
Water: as required.

1.Peel, trim and cut the carrot into small pieces. Steam until soft which ill take 5 minutes in the steamer.
2.Grind all the ingredients in a mixie or food processor until smooth by adding water little by little to loosen the consistency as you grind.
3.Check for salt and transfer onto a serving bowl.

Serve along with hot idlis.

Note: The spinach puree can be replaced with carrots/beets/cauliflower/pumpkin puree to give it a different flavour and colour each time.

The corn kernels can be replaced with steamed bits of carrot/ beet /cauliflower/ sweet potato /peas etc.

The variations are endless, so play around..

The peanut chutney can be prepared without the carrots. It is best eaten on the day of making it. It does keep well until next day when refrigerated and warmed before serving. I usually don't do tadka for the chutneys. If you wish, heat a1 tsp of oil and splutter 1/2 tsp of mustard seeds and a sprig of curry leaves.Add this to the chutney before serving.

Sending this to "Life is Green" by Shilpa .