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| Main ingredients | Scraped fresh coconut, Leftover idlis, Coconut oil, Split skinless black gram, Split Bengal gram, Mustard seeds, Asafoetida, Curry leaves, Turmeric powder, Red chilli powder, Fresh coriander leaves, Lemon juice |
| Cuisine | South Indian |
| Course | Snack |
| Prep time | 5-10 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ¼ cup scraped fresh coconut
- 10-12 leftover idlis, cut into 1 inch pieces
- 3 tablespoons coconut oil
- 1 teaspoon split skinless black gram (dhuli urad dal)
- 1 teaspoon split Bengal gram (chana dal)
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida (hing)
- 10-15 curry leaves
- ¼ teaspoon turmeric powder
- ¾ teaspoon red chilli powder
- Salt to taste
- 2-3 tablespoons chopped fresh coriander leaves
- 2 teaspoons lemon juice
- Fresh coriander sprig for garnish
Method
- Heat 2 tablespoons coconut oil in a non-stick pan, add the idli pieces and sauté till they turn golden brown. Transfer into a bowl.
- Heat remaining coconut oil in the same pan. Add split skinless black gram and split Bengal gram, mix well and saute till golden. Add mustard seeds and let them splutter.
- Add asafoetida and curry leaves and mix well. Reduce the heat, add turmeric powder, red chilli powder and salt and mix well.
- Add the idli pieces, coconut and coriander leaves and mix well.
- Add lemon juice, mix till well combined and take the pan off the heat.
- Transfer into a serving bowl. Garnish with coriander sprig and serve hot.
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