Kaima Idly

Ingredients:

Left over idlis – 4

Onion – 1 (thinly chopped lengthwise)

Tomato – 1 (finely chopped)

Cooked green peas – a handful

Tomato ketchup – 2 teaspoons

Salt – ½ teaspoon

Oil – for deep frying idli pieces

Corrainder leaves – 1 teaspoon (finely chopped)

Powders:

Chilli powder – ½ teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Tempering:

Oil – 3 teaspoons

Mustard seeds – 1 teaspoon

Cumin seeds - ½ teaspoon

Fennel seeds – ¼ teaspoon

Curry leaves – 10

Grated ginger & garlic - 1 teaspoon

(or)

Ginger garlic paste – 1 teaspoon

Method:

1. Refrigerate idlis overnight or at least for a few hours.
2. Cut each idli into about 6 to 8 small pieces and deep fry in hot oil until golden brown, keep aside.
3. Heat oil for tempering and add mustard seeds, cumin seeds, fennel seeds & curry leaves.
4. Add grated ginger garlic after mustard seeds splutters.
5. Add onions and all powders mentioned, saute for a minute.
6. Add chopped tomatoes and salt, cook closed with a lid for a minute. (until tomatoes look melted)
7. Add cooked green peas & tomato sauce, saute & leave to cook for ½ a minute and then add fried idlis.
8. Combine well ensuring the idli pieces are coated well with the masala.
9. Garnish with coriander leaves and serve hot immediately (idli pieces tend to get soggy with time)