INGREDIENTS: • 10-12 idlis • 2 large onions, finely chopped • 1 large tomatoes, finely chopped • ¼th cup fresh coriander leaves, finely chopped • Puvi cold pressed coconut cooking oil • 1 tsp mustard seeds • 1 tsp cumin seeds • Pinch of fenugreek seeds • 1 tsp urad dal • 8-10 curry leaves • 1½ tsp red chili powder • 2 green chilies-sliced into lengths • 1 tsp coriander powder • ½ tsp turmeric powder • ¼th tsp asafoetida powder • ½ tsp crushed peppercorns • Salt
PREPARATION: • Cut Idlis in 4 pieces. Do not cut into smaller pieces as Idlis may crumble while stir-frying. You can use leftover idlis too. • Heat 2 tbsp Puvi Cooking Oil in a pan. Add mustard seeds, cumin seeds, asafoetida powder, fenugreek seeds and urad dal. • Add curry leaves, green chilies and chopped onions. Fry onions for 5 mins on low heat. • Add turmeric powder, chopped coriander leaves and mix well. • Add tomatoes, red chili powder, coriander powder and salt to taste. Cook tomatoes only until it gets soft and not mushy. Cover and cook tomatoes for 4 mins on low heat. • Add Idlis and coat well with masala. Lower the heat and cook covered. • Cook Idlis covered for 2 mins. Add peppercorn, coriander leaves and mix. Masala Idli Fry is ready to be served.