ARE YOU TIRED OF THE TRADITIONAL PLAIN IDLIS? HERE ARE SOME INTERESTING VARIATIONS.

TOMATO & CASHEW IDLI

INGREDIENTS:
4  idlis, each cut into 4
1/2  cup yoghurt (hung)
3  cloves garlic (crushed)
1/2  tsp  ginger paste
200  gm tomato puree
1/2  tsp  chilli powder
1/2  cup  cashew nuts (halved)
2  tbsp oil
Salt to taste
3  tbsp  tomato ketchup
1  capsicum (diced)
1/2  tsp garam masala
3  green chillies (deseeded and sliced lengthwise)

FOR GARNISHING:
1  tbsp  cream
1  tbsp  coriander leaves (chopped)

METHOD:

• Heat oil and add ginger and garlic paste and stir-fry for 10 seconds.
• Add yoghurt and stir till the oil separates. Add tomato puree, chilli powder and cashew nuts and salt to taste.
• Cook till the oil separates again. Add idlis, capsicums, tomato ketchup, garam masala and green chillies.
• Add little water if gravy is desired. Cook for 2 minutes and remove from fire and garnish with cream and coriander leaves.