Ingredients:
1 tbs gingelly oil
1 tsp mustard seeds
2 dry red chillies cut into pieces
1 sprig curry leaves
1 big onion sliced
2 green chillies sliced
2 tsp chillie powder
3 tsp coriander powder
¼ tsp tumeric powder
½ lime size tamarind, take ½ cup juice
1 small piece of vellam
Salt to taste
20 mini idlis or 2 cups of cubed big idlis
1 tbs of chopped coriander leaves
Method:
Heat oil in a non -stick pan, add in the mustard seeds.
Add also the red chillies, curry leaves, sliced onions and green chillies.
Stir fry nicely, add in chillie, coriander and tumeric powders.
Give a good stir, add in the tamarind juice, vellam and salt to taste.
Stir and cook till oil seperates, add in the mini idlis, give a good stir.
The gravy should cover all the idlis.
Remove and garnish with the coriander leaves.
The dish has a nice sweet, sour and hot taste.
No comments:
Post a Comment