Ingredients:

• 3 to 4 – leftover idlis
• 1/2 cup – Onion (chopped finely)
• 1 to 2 tsp – chutney powder
• 2 tbsp – curd, beaten
• 1 tbsp – thin sev
• 5 to 7 pieces – papdi, crushed coarsely
• 1 to 2 tsp – – butter/ghee
• 3 to 4 – strands cilantro, chopped finely
• Salt as per taste
• For Tamarind chutney:
• 3/4 tsp – Tamarind paste
• Or
• 1 big lemon-sized ball of tamarind, soaked in warm water
• 4 to 5 – Dates (de-seeded)
• 2 tsp – Jaggery
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Jeera powder
• Salt as per taste

Method:

1. Heat butter/ghee in a pan.
2. Saute 3/4 of the onion for about a minute.
3. Crush idlis coarsely and add to the pan.
4. Mix well and saute till the idli is coated well with butter.
5. Add chutney powder and mix well.
6. Add salt and chilli powder, if required.
7. Remove from stove and set aside.
8. Top it with pieces of crushed papdi.
9. Pour few spoons of tamarind chutney and curd.
10. Garnish with remaining onions, cilantro and sev and serve immediately.
11. For tamarind chutney:
12. Soak dates in 1/2 a cup of warm water for about 10-15 minutes.
13. Add tamarind paste, jaggery and microwave until the dates become soft and the jaggery melts.
14. Blend the mixture to a smooth paste.
15. Add chilli powder and jeera powder and mix well.
16. |Boil further to get the desired consistency.