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Kaima Idly

Recipe by
Total Time:
20 minutes
Serves:2
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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Ingredients

  • 1 - Onion , chopped finely
  • 2 tsp - Ginger-garlic paste
  • 2 - medium-sized tomatoes, pureed
  • 1/4 cup - Green peas
  • 1 - Green Capsicum, cubed
  • 2 tsp - Kashmiri Chilli powder
  • 1 tsp - Coriander powder
  • 1 tsp - Garam Masala powder
  • 2 tsp - Coriander leaves
  • 1 tbsp - Lemon juice
  • Salt - to taste
  • Oil - to deep fry
  • 2 tsp - Oil
  • 1 tsp - Fennel seeds powder
  • 1 sprig - Curry leaves
  • 1 - Green Chilli, chopped finely
  • 5 - one day-old Idlis

How to Make

  • Cut the idlis into small cubes and deep fry them in oil till they turn dark golden brown , keep aside.
  • Heat oil in a pan - add fennel seeds, curry leaves and green chilli and allow it to splutter.
  • Then add onions and ginger-garlic paste and saute till onions turn light brown.
  • Then add tomato puree along with red chilli powder, coriander and garam masala powders.
  • Add required salt and mix well.
  • Cook till raw smell of tomatoes leave.
  • Meanwhile pressure cook peas for 2 whistles and add peas and capsicum together to the dry gravy.
  • Give a quick stir and add 1/2 a cup of water and allow the gravy to boil for 3 minutes on simmer.
  • Finally add the deep fried idlis and toss it well.
  • Don't mash it, just turn over so that the masalas coat on all sides of the idlis.
  • Finally garnish with coriander leaves, switch off the heat and add lemon juice.
  • Serve hot with wedges of lemon and onion raita.
  • Recipe courtesy: Sharmi's Passions