Idli Curry Recipe

Idli Curry Recipe / Idli Sabji / Idli Sabji Recipe

Today I will share how to make Idli Curry recipe | idli Sabji, which is a unique way of using left-over idles. To give an authentic touch to this curry use sambar masala/powder, which you can purchase readymade from the market or you can prepare at home.

Types of equipment used for this recipe are

Blender

Mixing bowl

Frying pan with lid

Spatula

The ingredients used for this recipe are

Idlies: You can choose either fresh or left-over idlies, and cut them into 4 parts.

Cooking Oil; any type of cooking oil can be used

Red chili; to get the bright red color, I used Kashmiri red chili ( if it is not available in your pantry, then use normal red chili)

Tomato; take fresh red tomato

Sambar powder; here it is a key ingredient, to make an authentic flavor

Green peas; here I used fresh green peas; if it is not available then you can use the frozen one.

Other ingredients are used here cumin seeds, onion, ginger-garlic paste, potato, turmeric powder, sugar, and salt

How to make Idli Curry recipe | Idli Sabji 

Cut fresh or left-over idles into 4 equal parts

Take a blender jar, and add the soaked Kashmiri red chili and tomato chunks

Make a smooth paste, and keep it aside

Heat oil in a pan, and add the cumin seeds for tempering

As they splutter and sizzle, add the chopped onions, and sauté them until they become translucent

Now add the ginger-garlic pest and sauté them until the raw smell goes off

Add turmeric and sambar masala powder, sugar, and salt, and stir them for 2-3 minutes

Now add the tomato-Kashmiri mirch paste, and mix them well

Add the fresh green peas and sauté them for a minute

Add 1 cup of water and cover the lid, and allow them to cook for 5 minutes on low flame

Now add the idli chunks and mix them well

Turn off the flame, add chopped coriander leaves, transfer them to a serving plate, and serve hot

Idli Curry Recipe

Today I will share how to make Idli Curry recipe | idli Sabji,which is the unique way of using the left-over idles. To give an authentictouch to this curry use sambar masala/powder, which you can purchase readymadefrom the market or you can prepare at home.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast, south indian

Cuisine Indian, south Indian

Servings 4

Calories

Equipment

• blender
• A kadai or a fry pan
• Spatula

Ingredients

  

• 8 Idli
• 2 kashmiri red chili
• 1 tomato
• 1 Onion(cut in slice)
• 1 Potato( cut into cubic shapes)
• 1/2 green peas
• 1 tbsp  ginger-garlic paste
• 1/2 tbsp  turmeric powder
• 1 tbsp sambar powder
• 2 tbsp Chopped coriander leaves
• 1/2 tbsp cumin seeds
• 1 tbsp oil
• 1/2 tbsp sugar
• salt

Instructions

 

• Take a blender jar, and add the soaked Kashmiri red chiliand tomato chunks
• Make a smooth paste, and keep it aside
• Heat oil in a pan, and add the cumin seeds for tempering
• As they splutter and sizzle, add the chopped onions, and sautéthem until they become translucent
• Now add the ginger-garlic pest and sauté them until the rawsmell goes off
• Add turmeric and sambar masala powder, sugar and salt, andstir them for 2-3 minutes
• Now add the tomato-kashmiri mirch paste, and mix them well
• Add the fresh green-peas and sauté them for a minute
• Add 1 cup of water and cover the lid, and allow them to cookfor 5 minutes in low flame
• Now add the idli chunks and mix them well
• Turn off the flame, add chopped coriander leaves, andtransfer them to a serving plate and serve hot