Name: kaima idly with coconut curd dip recipe by Pinky Srini at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: idly chillled 5; For the Masala :; oil 1tbsp; capsicum 1/4cup; ginger garlic crushed 1tbs; currry leaves 2sprig; coriander 1tbs chopped; coriander powder1tbs; chilli powder 1/2tbs; garam masala powder/chola powder/pav bhaji powder.3/4 tsp; Sambar powder 1/2tsp; Fennel seeds 1/2tsp; onion 2 big chopped; Tomato 2 chopped; Tomato sauce 1tsp; for idly fry :; Rice powder 1/2tsp; Maida 1/2tbsp; Garam masala powder 1pinch; Pepper powder 1 pinch; jeera and fennel powder 1 pinch; chilli powder 1pinch; Oil for frying; hung curd 1tsp; turmeric powder one pinch; Salt a little; for coconutcurd :; coconut 3tbsp; Curd 1tbsp; Lemon juice 2tsp

ABOUT kaima idly with coconut curd dip RECIPE

What is south Indian home without leftover idlies. But i assure you once u try this restaurant style kaima idly famous in south indian veg restaurant you wantedly make some extra idlies to reserve for leftovers. Its high time to give leave for the usual idly upma!! :)

Ingredients Serving: 2

idly chillled 5
For the Masala :
oil 1tbsp
capsicum 1/4cup
ginger garlic crushed 1tbs
currry leaves 2sprig
coriander 1tbs chopped
coriander powder1tbs
chilli powder 1/2tbs
garam masala powder/chola powder/pav bhaji powder.3/4 tsp
Sambar powder 1/2tsp
Fennel seeds 1/2tsp
onion 2 big chopped
Tomato 2 chopped
Tomato sauce 1tsp
for idly fry :
Rice powder 1/2tsp
Maida 1/2tbsp
Garam masala powder 1pinch
Pepper powder 1 pinch
jeera and fennel powder 1 pinch
chilli powder 1pinch
Oil for frying
hung curd 1tsp
turmeric powder one pinch
Salt a little
for coconutcurd :
coconut 3tbsp
Curd 1tbsp
Lemon juice 2tsp
mustard 1/4tsp
onion 3tbsp
Salt a little

Instructions

best to go with a night old idlies since they wont go soggy and hold pieces together without becoming mushy.
dice the idly into one inch pieces .
add all the ingredients under "to fry" and mix well .leave it aside for 5mins
drop the pieces in oil and deep fry till golden (u can bake them in oven with oil drizzled and frequent turning at 180c for 10 to 15mins or tawa fry in a nonstick shallow pan)
in a pan or kadai add oil , add fennel seeds and curry leaves add crushed garlic ginger and saute for a minute
then add capsicum and onion and saute till golden
add tomatoes and saute till mushy and mash it with ladle too . add all the masala powders,salt and add the tomato sauce
now add the fried idlies and give a gentle toss and mix.
after mixing for a minute now add little water about 3tbsp as this help to coat the idlies with gravies and absorb the flavor.
now you can see all are coated well and one . now add l coriander serve with coconut curd
for coconut curd : grind 1tsp curd with 3tbsp coconut little water and lemon juice to smooth paste and add salt
in a temper pan add little mustard and add 2 tbsp onion and stir in high for 5 secs and mix with coconut mix.

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