Tomato Mini Idly Fry Recipe

Cooking Directions

• STEP 1.Steam the mini idlies until they are soft and fluffy.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions and saut茅 until they turn golden brown.
• STEP 4.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 5.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 6.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 7.Add water and let the sauce simmer for a few minutes.
• STEP 8.Add the steamed mini idlies to the sauce and toss gently to coat them evenly.
• STEP 9.Garnish with chopped coriander leaves and serve hot with coconut chutney or sambar.

Cooking Tips

• You can use store-bought mini idlies or make them at home using idli batter.
• Adjust the spice levels according to your preference.
• For extra flavor, you can add a pinch of garam masala powder to the sauce.
• If you don't have curry leaves, you can skip them or use dried curry leaves instead.

Storage and Serving

• Tomato Mini Idly Fry is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a microwave or on a stovetop before serving.