Masala Idlis

Ingredients

• Leftover idlis - 5 whole
• Onion - 2 whole
• Tomato - 1 whole
• Green chili - 1 whole
• Ginger - 1 tbsp
• Turmeric powder - 1/2 tsp
• Kashmiri red chili powder - 1 1/2 tsp
• Asafoetida powder - 1/4 tsp
• Garam masala - 3/4 tsp
• Coconut milk - 1/2 cup
• Mustard seeds - 1/4 tsp
• Urad dal - 2 tsp
• Dry red chilies - 2 whole
• Curry leaves
• Coriander leaves
• Salt
• Oil

Instructions

1. 1Prepare the ingredients: cut the leftover idlis into cubes, chop the onion, cut the tomato lengthwise, slit the green chili, and finely chop the ginger and coriander leaves.
2. 2Heat oil in a pan until hot, then add the mustard seeds and let them splutter; add the urad dal and fry until it changes color so it lends a nutty aroma.
3. 3Add the dry red chilies and curry leaves, then stir in the chopped ginger, slit green chili, and chopped onion; sauté until the onion turns brown and fragrant.
4. 4Stir in the turmeric powder, Kashmiri red chili powder, and asafoetida, then add the chopped tomato and salt and mix well so the spices coat the vegetables.
5. 5When the tomato turns soft, add the garam masala and 1/2 cup coconut milk (or 1/2 cup water if you prefer a lighter gravy) and stir to combine.
6. 6Cook the mixture until it becomes thick, then add the idli cubes and coriander leaves and toss gently so the masala coats the idlis; let it cook for 1 minute to warm the idlis through, then remove from the heat.
7. 7Garnish with extra coriander leaves and serve warm. Optional: enjoy with a cup of hot tea as an evening snack or for breakfast.