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Masala Idli

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.

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