INGREDIENTS:
- 4 idlis (cut into small pieces)
- 1 tomato (chopped)
- 2 green chilies (sliced)
- 1 teaspoon fennel seeds
- 1 onion (chopped)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon curry masala powder
- 1 teaspoon turmeric powder
- Salt, to taste
- Oil, as needed
- A few curry leaves
- 1 tablespoon chili powder
- Fresh coriander leaves
INSTRUCTIONS:
Prepare the idli pieces:
Cut the idlis into small cubes and shallow fry them in oil until they turn golden and crisp. Set aside.
Sauté the base:
In a pan, heat 4 tablespoons of oil. Once hot, add 1 teaspoon of fennel seeds. Then add the chopped onion, green chilies, 1 tablespoon of ginger-garlic paste, 1 teaspoon of turmeric powder, and a few curry leaves. Sauté until the onions turn golden brown and aromatic.
Add spices and tomato:
Add the chopped tomato, 1 tablespoon of chili powder, and 1 teaspoon of curry masala powder. Cook until the tomato becomes soft and the oil starts to separate.
Combine:
Add the fried idli pieces to the masala. Season with salt as needed and gently mix until all pieces are well coated with the spicy mixture.
Garnish and serve:
Finally, garnish with fresh coriander leaves. Serve hot as a spicy snack or a quick meal.