Ingredients:

• Fresh curds – 2 cup
• Tamarind size of a Lime
• Jaggery powder – 2 tbsp
• Chili powder – ½ tsp
• Black pepper Corns – 1 tsp
• Cumin seeds – 2 tsp
• Left over idlies 4 to 6
• Thin sev or boondi – 3 tbsp
• Coriander leaves – 2 tbsp, chopped
• Oil – 1 tsp
• Salt to taste

Method:

1. Line a strainer with thin cloth and pour the curds in it.
2. Let it drain till it is reduced to 1 cup.
3. Transfer the thick curds to a bowl and beat till smooth.
4. Soak tamarind in ½ cup of water, sqeeze and extract the juice.
5. Add jaggery to the juice and stir till dissolved.
6. Fry chili powder in oil and add tto the tamarind mixture.
7. Add salt.
8. The sweet sour chutney is ready.
9. Roast pepper corn and cumin seeds and powder coarsely.
10. Cut each idly into four pieces and arrange on a serving plate.
11. Pour the curds on them. Drizzle with sweet sour chutney.
12. Sprinkle with pepper and cumin powder.
13. Sprinkle sev or boondi on top.
14. Garnish with coriander leaves and serve at once.