1 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the curry leaves and saute till a nice aroma emanates the kitchen. 2 Add the green chilies and ginger and saute for few secs. 3 Add the chopped onions and saute on medium heat for 3-4 mts. Add turmeric pwd, red chili pwd, coriander pwd, saunf pwd and garam masala pwd. Mix well. 4 Add the chopped tomatoes and saute for 5 mts till oil separates. Add the crumbled idlis and mix. Saute for 2 mts. Add lemon juice and mix. Turn off heat. 5 Garnish with chopped coriander leaves. Serve warm. Prep & Cooking Time: 15 mts Serves 4 persons Cuisine: South Indian . 2 slit green chilies 1″ ginger grated 1 onion, finely chopped 1 large tomato, finely chopped 1 tbsp coriander leaves, finely chopped 1/4 tsp turmeric pwd 1/2 tsp red chili pwd 1 tsp coriander pwd 1/2 tsp saunf/fennel seeds pwd pinch of garam masala pwd (optional) 1/2 tbsp lemon juice (optional) 1 tbsp oil salt For tempering: 1 tsp mustard seeds 12-15 curry leaves
