“I can’t stand wasting
That’s just who I am,
So I re-engineer them all
No, it’s not a sham.
Using leftovers to create
Dishes vibrant and new,
Is an art not quite common
And I will change your view
Take this dish for example
Yesterday had a name,
But I reformed its identity
To bring to it new fame.
Today in shape else
It fed me and a friend,
And that’s how my dear
You start a recipe trend!”
Kaima Idlis hail from the southern Indian state of Tamil Nadu, and are traditionally deep fried pieces of idli (steamed indian rice cakes) that have been cooked in spicy & tangy sauce. This is my version- not deep fried, but just as decadent and appetizing!
Ingredients
5 leftover idli, cut into 4 pieces (I used leftovers from here)
1 tablespoon tomato paste
½ onion, diced lengthwise
½ teaspoon mustard seeds
1 teaspoon coriander powder
½ teaspoon garam masala
½ teaspoon chili powder
1 tablespoon olive oil
2-3 dried curry leaves, crushed
Salt & pepper
Chopped coriander to garnish
Heat oil in a non-stick pan. Add the mustard seeds and curry leaves and cook till the seeds begin to splutter. Now add the onions and cook till they turn transparent. Stir in the tomato paste, dry spices and ¼ cup water. Cover and cook for a few minutes, then uncover and dry any excess liquid. Stir in the idli pieces and cook for 4-5 minutes, or till they begin to become crisp on the edges. Remove from heat, sprinkle some chopped coriander and enjoy!
