Food

Ingredients 1/2 cup of grated carrot 1/2 cup of grated beetroots 1/4 cup of finely chopped onions 1/2 lemon juice Finely chopped coriander 2 chopped green chillies For the green chutney: 1 cup Coriander (Dhania) Leaves 1/2 cup Mint Leaves (Pudina) 3 Green Chillies , or jalapenos 2 cloves Garlic 1/2 Lemon , juiced Salt , to taste For the red chutney: 1 Onion , cubed 2 Tomatoes , chopped 2 cloves Garlic , or a piece of ginger 1 teaspoon Red Chilli powder 1/2 teaspoon Tamarind Paste Salt , to taste 1-1/2 teaspoons Oil Optional toppings/fillings: Roasted Peanuts (Moongphali) , few, spiced Boondi , few To make the filling: To prepare Salem Thattu Vadai Set Recipe, wash, peel and grate beetroots and carrots. Prep the other ingredients as well. In a bowl, mix grated beets, carrots, onions, finely chopped coriander leaves, green chillies and lemon juice. Add salt to taste and mix well. Keep aside. To make the green chutney: In a blender jar, place chopped coriander leaves, mint leaves, green chillies, garlic or ginger, salt to taste and blend to a fine paste. Remove to a bowl, add lemon juice, mix well. Keep aside. To make the red chutney: In a small saucepan, heat oil. Add onions and garlic and sauté for about 2 minutes till slightly soft. Add red chilli powder, tamarind/tamarind paste, tomatoes and fry again for about 2 to 3 minutes more. When cool, transfer to blender jar and make a fine paste. Remove into a small bowl. Add salt to taste and keep aside. Assembling Salem Thattu Vadai Set Recipe: Apply red chutney to one side of thattai. Place it on plate, chutney side facing up. Place a teaspoon or two (be generous) of the veggies filling over the crisp vadai. Top with a few kernels of spicy peanuts and some boondis. Smear another thattai with green chutney on one side. Place this on top of the veggies, chutney side facing down. Serve Salem Thattu Vadai Set Recipe immediately. Repeat with other thattai/thattu vadai till they are all used up.