1. Boil 1 tablespoon of tamarind pulp and 2 tablespoons of jaggery.
2. Strain, add cumin powder, salt and red chilly powder.

For the green chutney:
Blend 250 gms of coriander leaves, 1 green chilli, 1 tsp lemon juice, salt as per taste together in the mixer.

1. Fry the mini idlis.
2. Take a bowl, place the fried mini idlis on them.
3. Spread the curd over it then spread the sweet chutney then the green chutney followed by the cut vegetables in the cup.
4. Spread the nylon sev.
5. Sprinkle salt, red chilli powder, cumin powder and chaat masala.
6. Enjoy the chaat