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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.
You can prepare this as a quick Breakfast using the previous day’s idli’s or prepare it fresh as a snack. It is tasty enough to be served as a starter at a Party too.
- Heat 2 ½ 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.
- Heat the remaining ½ tbsp of oil in the same pan, add the onions and ginger paste and sauté on a medium flame for 1 minute.
- 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.
- Add ¼ cup of water and milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- 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.
- Serve immediately garnished with coriander.
Nutrient values (Abbrv) per serving
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