Heat oil. Splutter mustard, curryleaves... Add dry chilles, green chillies slit, onions chopped. Saute till translucent.
Add coriander pwd, chilly pwd, turmeric pwd, salt. Saute for a min.
Add jaggery, tamarind juice. Let boil well and the thicken to a tomato sauce consistency.
Add mini idlis, mix well.
Serve garnished with coriander leaves.
Note:
Can do the same with chapathi, dosai, parotta, scrambled idli.
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