Easiest Way to Tips Perfect Mini uttapam Vegetables stir fry with tamarind ginger chutney

Celia Fernandez

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Easiest Way to Tips Perfect Mini uttapam Vegetables stir fry with tamarind ginger chutney Delicious, fresh and tasty.

Mini uttapam Vegetables stir fry with tamarind ginger chutney. See recipes for Mini uttapam Vegetables stir fry with tamarind ginger chutney too. Add chopped ginger and green chili and stir for a minute. Ginger Chutney is a popular South Indian spicy chutney.

While tamarind, jaggery and coconut add their distinct flavours to it, making it sweet and.

Preparations: First peel the skin of the ginger and cut it into pieces.

Clean well with water and keep it aside.

You can cook Mini uttapam Vegetables stir fry with tamarind ginger chutney using 36 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Mini uttapam Vegetables stir fry with tamarind ginger chutney

It’s for of the uttapam batter–.
Prepare 1 cup of rice.
You need 1/2 cup of urad Dal.
Prepare 1/4 cup of poha.
It’s 1 TSP of methi seeds/ fenugreek seeds.
You need 4-5 tbsp of ghee to fry the uttapam.
Prepare for of the tamarind chutney-.
Prepare 2 tbsp of tamarind.
It’s 1/3 cup of chopped ginger.
You need 1 tbsp of garlic.
You need 1 tsp of salt or to taste.
You need 1/2 tsp of red chili powder.
Prepare 1/2 tsp of turmeric.
You need 4-5 tbsp of oil.
It’s 1/2 tsp of mustard seeds.
It’s 1/4 tsp of methi seeds.
You need 1 of big pinch hing.
It’s 1 tsp of urad Dal.
It’s 10-12 of curry leaves.
Prepare 2 of dry red chillies.
It’s 1 tbsp of grated Gur/ jaggery.
Prepare For of stir fry–.
It’s 35-40 of mini uttapam.
You need 2 tbsp of oil.
You need 1 TSP of mustard seeds.
You need 1/2 tsp of urad Dal.
It’s 2-3 of red chillies.
It’s 10-12 of curry leaves.
It’s 1/2 of onion sliced.
You need 1/2 of tomato cut into thin semi circles.
You need 1/2 of capsicum sliced.
You need 1/2 of carrot cut into matchsticks style.
You need 7-8 of beans cut into diagonal sliced.
Prepare 1 TSP of salt or to taste.
You need 6-7 of roasted cashews.
Prepare 2 tbsp of chopped coriander.

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Mix the beef with ginger, garlic, soy sauce and vinegar.

Heat the oil in a wok or large frying pan and stir fry the onions until soft.

Add beef and continue to cook until brown.

Mini uttapam Vegetables stir fry with tamarind ginger chutney instructions

We will first soak the ingredients for the batter..
Wash and soak the rice, Dal, poha and methi seeds for 7-8 hours. Once soaked grind them to a smooth batter using very very little water..
Cover and leave the batter in a warm place to ferment for 10 hours minimum. This is how the batter looks after fermentation. See how much it has risen..
Now add some salt and mix it well. If the batter is thick let it be thats how we need it. This batter can be used for idli and dosa too. To make dosas just thin down the batter a little. Keep the batter in the fridge untill you are ready to make the uttapam..
For the chutney. Soak the tamarind in 2 tbsp of hot water for 2-3 hours. Then rub it nicely and remove all the pulp. We need a little more than 1/4 cup of pulp..
Heat oil in a pan add chopped ginger. Cook on medium flame till ginger turns golden. Remove from heat. Save the oil and take out the ginger. Cool. Add ginger, garlic, red chili powder, salt, turmeric and tamarind pulp to a grinder jar and grind to a smooth paste..
Heat the same oil in which we cooked the ginger. Add mustard seeds, methi seeds, urad Dal, red chillies, and curry leaves. Now add the ginger tamarind paste and Gur/ jaggery. Cook till oil is released and the mixture is thick. Chutney is ready..
To make the mini uttapam heat a tawa and grease with ghee. Add the batter to an empty and washed milk packet. Cut the corner of the packet, and pipe out mini uttapams on the tawa..
Let the uttapams turn golden on one side and turn and cook till golden brown on the other side..
For the stir fry. Heat oil in a pan. Add the mustard seeds, urad Dal, red chillies and curry leaves. Add the onions and sauté until golden..
Now add all the other vegetables and salt. Mix. Cover and cook till the vegetables are soft but not mushy. Add the roasted cashews..
Now add the mini uttapams and coriander leaves. Mix well. Serve hot with tamarind chutney. Enjoy..

Add carrots and broccoli and cook until tender.

Mix cornflour and water together and slowly add to the frying pan, stirring constantly until the sauce thickens.

Add asafoetida and curry leaves in the pan and fry the mixture for few seconds.

Add this mixture onto the grinded mixture.

Red Chilli Coconut Chutney is ready to be served paired with dosa or idli.