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I all the time have left over Idlis once I put together Idlis for breakfast or dinner. When I’m in want of snacks, Indian recipe type, all I do is saute the crumbled chilly refrigerated idlis with a spiced base of onions and plenty of recent coriander leaves. I are inclined to play with the spices every time I’m going the crumbled idli upma manner.
Just lately, I ready a model of Idli Upma with recent coconut and carrot being the star gamers. It made for a visually interesting, filling, scrumptious and wholesome night snack for my son, Nehal. Use recent coriander leaves which give a herb-y taste to the dish.
Left Over Idlis with Carrot
Left Over Idlis with Carrot Recipe
Prep & Cooking Time: 15 mts
Serves 4 individuals
Delicacies: South Indian
.
8 left over idlis
2 slit inexperienced chilies
1 onion, finely chopped
1 massive carrot, grated
1 1/2 – 2 tbsps coriander leaves, finely chopped
1/4 tsp turmeric powder
1/2 tsp purple chili powder
pinch of garam masala powder
1/4 tsp kasuri methi/dry fenugreek leaves
1 1/2 tsps tomato ketchup
2 tbsps grated recent coconut
3/4 tbsp oil
salt to style
12-15 curry leaves
1 Warmth oil in a cooking vessel, add the curry leaves and saute until a pleasant aroma emanates the kitchen.
2 Add the inexperienced chilies and chopped onions and saute for 3-4 mts.
3 Add the turmeric pwd, purple chili pwd, garam masala pwd and kasuri methi and half of the recent coriander leaves and blend effectively. Add tomato sauce and blend. Saute for a mt.
4 Add the grated carrots and grated coconut and saute for 4 mts on low to medium flame. Add the crumbled idlis and blend. Saute for two mts. Flip off warmth.
5 Garnish with recent coriander leaves. Serve this fast left overs snack heat.
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