INGREDIENTS
- 4 idlis
- 1 onion, chopped
- 1 tomato, chopped
- 1 tablespoon ginger-garlic, finely chopped
- 2 green chilies
- ½ teaspoon turmeric powder
- 2 teaspoons red chili powder
- 5 tablespoons oil
- ½ teaspoon mustard seeds
- A few curry leaves
- Salt
- A handful of coriander leaves, chopped
INSTRUCTIONS
Prepare the idlis:
Cut the 4 idlis into small bite-sized pieces and set aside.
Make the tempering:
Heat 5 tablespoons of oil in a pan. Once the oil is hot, add the mustard seeds. When they start to splutter, add the chopped onion, green chilies, ginger-garlic, and curry leaves. Sauté for about 5 minutes until the onions turn soft and golden.
Add the spices and tomato:
Stir in ½ teaspoon turmeric powder and the chopped tomato. Cook for a few more minutes until the tomato softens.
Mix in the idli pieces:
Add the chopped idli pieces to the pan. Sprinkle in salt to taste and 2 teaspoons of red chili powder. Mix everything well so the idli pieces are coated with the spices.
Finish and garnish:
Finally, add the chopped coriander leaves and give it a gentle toss.
Serve:
Serve hot as a delicious snack or light meal.