Ingredients:

• 6 – small Rice idlis, quartered
• 7-8 – Curry leaves
• 1 – green chilli, slit
• 1 – onion, chopped finely
• 1 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1/2 – Lemon juice
• 1/4 cup – chopped Coriander leaves
• 1/4 tsp – Mustard Seeds
• 2 tbsp – oil
• A pinch of Asafoetida
• Salt as per taste

Method:

1. Heat oil and add asafoetida.
2. Add mustard seeds, allow to splutter.
3. Add curry leaves, green chillies and onion.
4. Fry till onion is golden brown.
5. Add red chilli, turmeric powder.
6. Add idli pieces, salt and lemon juice.
7. Stir well.
8. Cover with lid with water on the lid.
9. Let it get cooked for 5 mins on slow flame.
10. Remove the lid.
11. Garnish with coriander leaves.
12. Serve hot.

Recipe courtesy of Saroj Kering