Ingredients:

• 4 – cold steamed idlis
• 1/4 tsp – Turmeric powder
• 1/4 tsp – sugar, powdered
• 1/2 tsp each – cumin and Mustard Seeds
• 2 pinches – Asafoetida
• 1 stalk – Curry leaves
• 1/2 inch piece ginger, grated
• 1 – green chilli, finely chopped
• Salt to taste
• 1 tbsp – oil
• Other ingredients:
• 1 – Onion finely chopped
• 1 – tomato, finely chopped
• 1 tbsp – coriander leaves, finely chopped
• 1 tbsp – green all-purpose chutney
• 2-3 tbsp – sweet Tamarind chutney
• 1/2 cup – fine sev (optional)

Method:

1. Warm idlis slightly over boiling water in a colander.
2. Pass idli through large holed sieve, till it looks like bread crumbs.
3. Add salt, sugar, keep aside.
4. Heat oil in small pan, add seeds, allow to splutter.
5. Add curry leaves, asafoetida, chilli, ginger.
6. Pour over idli crumbs, add to sieved idli.
7. Toss gently with hands, till well mixed.
8. To serve:
9. Put 1/2 cup crumbs in an individual bowl.
10. Top with onions, tomatoes, both chutneys.
11. Sprinkle sev, coriander, serve immediately.
12. Repeat for remaining mixture.

Recipe courtesy of Saroj Kering