|1 no||Onion (cut lengthwise)|
|2 nos||Green chili (slit open)|
|¼ tsp||Ginger (finely minced)|
|¼ tsp||Cumin seeds|
|¼ tsp||Split black gram (ullundu)|
|6 nos||Curry leaves|
|2 stks||Coriander leaves|
|¼ tsp||Salt (or to taste)|
Gently crumble the leftover idlis to a coarse texture and keep aside. Heat oil in a pan, let the mustard, cumin seeds, split balck gram and curry leaves sizzle for a while. Sprinkle the asafoetida, add the onions, green chili, ginger and fry till traslucent. Add the crumbled idlis along with salt and toss till everything is mixed well. Garnish with coriander leaves and serve hot with chutney or podi.
After all this recipe is something which you can whip up quickly with leftover Idlis. If time permits try these variations too.
1. Add little lemon juice before serving.
2. Try adding grated coconut and serve.
3. Try with mixed vegetables.
4. Add garam masala powder to spice up.
This serves 2 people (approx).