Wednesday, March 30, 2016

Left over idlis with carrot

When ever I make idli, I often end up with some left overs and this keeps sitting in the fridge until the day I throw it out. 

I stumbled upon this recipe in my search for how to use those left over idlis.

The recipe is tasty, nutritious and filling as well.

The amazing colour of this dish is appealing to the eyes as well.

This recipe is adapted from here.

1. Left over idlis - 6 (crumbled)
2. Mustard seeds- 1/4 tsp
3. Coconut oil - 2 tbsp
4. Onion - 1 (finely chopped)
5. Green chilli - 2 (slit)
6. Carrot - 1 (grated)
7. Turmeric powder - a pinch
8. Garam masala - a pinch
9. Coriander leaves - 2 tbsp
10. Methi leaves - 2 tsp 
11. Tomato ketchup - 2 tsp
12. salt - to taste
13. Curry leaves - 5
14. Ginger garlic paste - 1/2 tsp

In a deep pan, heat the coconut oil and splutter the mustard seeds. Add the curry leaves to it.  Add the onion, green chilli and saute till the onion turns translucent. 

Then add the ginger-garlic paste and saute till the raw smell is gone. 

To this add the grated carrot and keep stirring till the carrots are cooked partially. The idea is to retain the crunchiness of the carrot. 

Now add the kasuri methi leaves (crush it in your hand before adding it), turmeric, garam masala and the tomato ketchup. Give everything a good stir and now add the idlis (you can crumble them by hand easily) and cook everything for a few more minutes. Keep stirring in between and add the coriander leaves in the end.

Please note that this recipe calls for a day old idlis and not the freshly prepared ones. 

You can serve it as such or with some sambar or coconut chutney.

Athapookalams 2017

Onam was celebrated way back in September and there was a Pookalam competition also held then. My post is a bit late and but none the less ...