A multi-flavoured delicacy prepared with fresh or leftover idlis, the Idli Curry has a pleasing texture and a tongue-tingling flavor, thanks to tangy tomato pulp, peppy spice powders and pastes, and a pinch of sugar to highlight all other flavours.
If you have batter on hand, then idli is undeniably one of the easiest snacks to prepare. However, plain idli might not be very appealing to some, especially kids.leftover idlis transform into a delectable tiffin treat that your kids will love to munch on.
You can prepare this as a quick Breakfast using the previous days idlis or prepare it fresh as a snack. It is tasty enough to be served as a starter at a Party too.
|For idli curry:|
|Leftover idlies||8 , cubed|
|Finely chopped onion||1/2 Cup (8 tbs)|
|Ginger paste||1/2 Tablespoon (Adrak)|
|Tomato pulp||1 Cup (16 tbs)|
|Boiled green peas||1/2 Cup (8 tbs)|
|Sambar powder||1 Tablespoon|
|Chili powder||1/2 Tablespoon|
|Milk||1/4 Cup (4 tbs)|
|Finely chopped coriander||2 Tablespoon (Dhania for Garnish)|
|For dahi idli:|
|Whisked curd||1 Cup (16 tbs)|
|Leftover idli||2 1/2 Cup (40 tbs)|
|Powdered sugar||1/2 Tablespoon|
|Mustard seeds||1 Tablespoon (Rai/Sarson)|
|Cumin seeds||1 Tablespoon (Jeera)|
|Red chile||3 (Round, Boriya Mirch)|
|Curry leaves||6 Tablespoon (Curry Patta)|
|Asafoetida||1/4 Tablespoon (hing)|
|Finely chopped coriander||1 Tablespoon (Dhania for Garnish)|
|For idli milagai podi:|
|Leftover idlies||8 , cubed|
1.Heat 2 tbsp of oil in a broad non-stick pan, add the idli cubes and sauté on a medium flame for 4 to 5 minutes, or till the idlis turn light brown in colour. Remove and keep aside.
2.Heat the remaining tbsp of oil in the same pan, add the onions and ginger paste and sauté on a medium flame for 1 minute.
3.Add the tomato pulp, green peas, sambhar masala, chilli powder, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4.Add cup of water and milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
5.Just before serving, re-heat the curry and add the idli cubes. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6.Serve immediately garnished with coriander.
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1.Combine the curds, powdered sugar, salt and cup of water in a deep bowl and mix well and keep aside.
2.Heat the ghee in a small non-stick pan and add the mustard seeds and cumin seeds.
3.When the seeds crackle, add the round red chillies, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
4.Pour this tempering over the curds mixture and mix well.
Arrange the idlis on a serving plate and pour the tempered curd mixture evenly over it.
5.Serve immediately garnished with coriander.
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IDLI MILAGAI PODI:
1.Heat the ghee in a broad non-stick pan, add the malgapodi and sauté on a medium flame for a few seconds.
2.Add the idlis, mix gently and cook on a medium flame for 1 minute, while tossing occasionally.
3.Serve and enjoy.
TIPS FOR PACKING:
4.Allow it to cool completely, and pack in an air-tight tiffin box.