Idly Methi Crumble

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Leftover Recipe
Difficulty: Medium

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Ingredients

  • Left over idlies 6 to 8
  • mustard - 1 tsp
  • Curry leaves few
  • onion - 1 cup, minced
  • Fenugreek leaves (methi leaves) - 1 cup, chopped
  • Chili powder - 1 tsp
  • Turmeric powder - ½ tsp
  • Garam masala powder - ½ tsp
  • Curds - 2 tbsp
  • Grated coconut - ½ cup
  • Oil - 3 tbsp
  • Salt to taste

How to Make Idly Methi Crumble

  • Crumble the idlies lightly.
  • Heat oil in a non stick pan.
  • Add mustard. When it pops, add curry leaves and fenugreek leaves.
  • When the leaves begin to wilt, add curds little at a time and fry till the leaves are cooked and most of the liquid is absorbed.
  • Add all the powders, fry for few seconds.
  • Add idly crumble and salt.
  • Mix well and remove from fire.
  • Stir in the coconut and serve hot.

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