1 ½ cups chopped spinach leaves, 2 green chilis- deseeded and chopped
2 cups fresh curd – beat well till smooth, ½ tsp salt
Tempering ( tadka ):
1 tbsp oil
1 tsp small brown mustard seeds (rai), ½ tsp cumin seeds (Jeera)
2 green chilis-chopped, 1 small tomato-chopped finely
20-30 curry leaves
Mix the idli mix according to the directions on the packet.
Grind the chopped spinach and green chillies in a mixer to a smooth puree or a paste with 1-2 tbsp water. Add the spinach paste to the idli mixture. Add ¼ tsp salt to it. Grease a mini idli mould. Put a little batter in each cup. Steam for 14-15 minutes on medium flames till the knife inserted in the idli comes out clean. If a mini mould is not available. Make small flat idlis by putting a little less batter in a normal idli mould.
Placed the steamed idlis in a large bowl. Beat curd with salt till smooth. Pour the curd over the idlis in the bowl. Mix gently. Keep aside for 10 -15 minutes.
Transfer the idlis to a flat serving platter or a shallow dish. Heat 1 tbsp oil. Add mustard seeds and cumin seeds. When cumin seeds turns golden brown add green chillies, tomato and curry leaves. Stir to mix and immediately pour over the idlis. Serve.