For the alphabet F, I had a really tough time. I never found a recipe in Tamil starting with F, as there is no letter which pronounces as F in Tamil. So I had to go for an English name for this. Fried idli/ Idli fry is one recipe my mom made during my college days. We both love to see all the cookery shows and I had a note book in which I noted down the recipes. Even now I have that recipe book and this recipe is from that. Both me and mom had so many things in common. Both of us loved cooking, arts, drawing, knitting, crocheting and what not. She was more than a friend to me who shared so many interests. While I am preparing the posts for this marathon, I have been thinking so much of her recently. Most of the recipes I have done for this month are from her and I miss her so much now. After her, I don’t have anyone who is so much interested in what I do. Though hubby loves what I cook, he doesn’t read my blog and he even doesn’t listen to my ramblings about the blog. But Sruti has started discussing the blog with me and she even suggests me dishes. She is the only replacement for mom at present.
When my mum first made this fry, I was so excited that it didn’t taste like idlis. I remember that day so clearly. It was may be before 17-18 years. Yeah, time flies so fast. This dish is made with left over idlis. This involves deep frying the idlis and cooking them with a tomato based curry. The idlis will soak the liquid from the curry and has the crispy yet soft texture when served hot. You can also make this with mini idlis. I used my cholam idli batter to make the idlis. So this recipe is rice free.
Left Over Idlis – 6-7
Oil To Deep Fry
For The Curry:
Mustard Seeds – 1tsp
Curry Leaves – a sprig
Tomato – 1
Garlic – 2 pods
Ginger – 2 tbs
Salt- to taste
Turmeric Powder-1/4 tsp
Sambar Powder – 2 tsp
Coriander Leaves – 3 tbs
Cut idli into 1″ cubes.
Deep fry them in hot oil until crisp.
Drain oil and transfer to a plate. Set aside.
Heat oil in a pan and add mustard seeds and curry leaves.
Add grated ginger and garlic and sauté for a minute or two.
Add onions and sauté until translucent.
Add tomatoes and cook covered until it turns mushy.
Add turmeric, sambar powder and salt.
Cook for a minute or two on low flame.
Add 1/4 cup of water and cover and cook for two minutes.
Add the fried idlis in the curry and mix well.
The idlis must soak up the liquid. They should also retain the crispness, so have little gravy in the curry. Too much liquid will make it soggy.
Add coriander leaves and serve immediately.