Mini idli in red curry

Cuisine Style: Tamil Nadu, South India | Cooking Time: 10 minutes | To Serve: 3 | Type : Breakfast | Take with : Coconut Chutney, sambar

Ingredients

• Mini idli -1 cup
• Soya chunks [Meal maker, soya nuggets] -1 cup
• Sambar onion [shallots] – 6
• Dry red chilli – 1
• Ginger – ½ tbsp [finely chopped]
• Garlic -½ tbsp [finely chopped]
• Curry leaves – 1 spring
• Coriander leaves – 1 spring
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Coconut milk – 2 tbsp [Chop 2 pieces of coconut then grind with 2 tbsp of water]
• Salt to taste
• Oil – 2 tbsp
• Water as needed

For Roasting and grinding ingredients

• Cinnamon stick – 1
• Fennel seeds – ½ tbsp
• Cloves – 2
• Peppercorns – 5
• Cumin seeds – 1 tbsp
• Coriander seeds – 1 tbsp
• Rice – 1 tbsp
• Dry red chilli – 1
• Sambar onion – 15
• Garlic – 7
• Ginger – 1 inch [chopped]
• Curry leaves – 1 spring
• Urad dal – ½ tbsp
• Bengal gram – ½ tbsp
• Tomato – 1 [sliced]
• Oil – 2 tbsp
• Heat oil in a pan then roast all ingredients & grind to fine paste with ¼ cup of water.

Method

• Heat oil in a pan then add mustard seeds. Once it’s spluttered then add onion sauté till soft.
• Then add garlic, ginger and dry red chilli sauté gently.
• Add curry leaves, turmeric & red chilli powder mix well then add water let it boil.
• Then add ground paste and salt mix well & let it boil.
• When boiling add coconut milk & leave it for 2 min. Then cut off heat.
• Add coriander leaves mix well then cut off heat.
• In a serving bowl add red curry, mini idli serve hot.

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