Ingredients
Method
In a bowl dissolve very little salt in 2 cups of water.
Peel and slice the small onions.
Slit the green chillies.
Immerse the idly in the salt water, Squeeze it between the palms and scramble it with fingers. Do the smae for all idly and keep it aside.
Heat oil in a kadai. season it with mustard and urudh dhal. Add curry leaves followed by onion and green chilli. Saute it till the onion is cooked. Now toss in the scrambled idly and mix well.
Turn off the stove and serve it with Idly podi/Sambar/Chutney.
TYPE 2
In this you can avoid the small onions.
Crush some pepper and cumin seeds coarsely in a blender.
Heat oil season with mustard urudh dhal and curry leaves add 2 dry red chilli and a spoon or two of crushed pepper and cumin seeds. Now toss in the scrambled idly and serve.
- Idly - 6 to 10
- Small onions - 1/2 cup
- Urudh dhal - 1 tsp
- Mustard - 1 tsp
- Green chillies - 2
- Curry leaves - 2 string
- Salt - 1/2 tsp
- Oil - 1 tbsp
Method
In a bowl dissolve very little salt in 2 cups of water.
Peel and slice the small onions.
Slit the green chillies.
Immerse the idly in the salt water, Squeeze it between the palms and scramble it with fingers. Do the smae for all idly and keep it aside.
Heat oil in a kadai. season it with mustard and urudh dhal. Add curry leaves followed by onion and green chilli. Saute it till the onion is cooked. Now toss in the scrambled idly and mix well.
Turn off the stove and serve it with Idly podi/Sambar/Chutney.
TYPE 2
In this you can avoid the small onions.
Crush some pepper and cumin seeds coarsely in a blender.
Heat oil season with mustard urudh dhal and curry leaves add 2 dry red chilli and a spoon or two of crushed pepper and cumin seeds. Now toss in the scrambled idly and serve.
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