I’m loving the new Cooking from Cookbook Challenge because it is forcing me to look through the cookbooks that I own for years. All thanks to Valli for implementing the ‘cookbook’ only rule for this year. So today I made this tangy-spicy Idli Seeyali recipe from Mallika Badrinath’s 100 Tiffin Varieties cookbook.I had some idli batter in the fridge that needed to be used up and I was too lazy to make make a chutney to go with it. So when I saw this recipe in the book, it was just perfect because the idlis are cooked with sauteed onions, tamarind and sambar powder. A tiny bit of jaggery/ sugar rounds up the whole dish.This is a great way to jazz up those leftover idlis but if you are like me, lazy to make a chutney, then make the idlis fresh. Keep in mind to steam the idlis a tad bit longer to make them a little dense otherwise the soft, fluffy fresh ones might disintegrate while tossing with the onions.Tamarind, sambar powder and jaggery (or sugar) is probably the best combination of flavors to elevate the taste of bland idlis. They make the dish tangy, spicy and sweet. I found the dish very addictive and absolutely delicious. Do give it a try and I’m sure you’ll agree with me.This goes for the January Week 2, Cooking from Cookbook Challenge Group.
- 10 Idlis, cut into 1" pieces
- 1 Large Onion, thinly sliced
- 2 tsp Thick Tamarind paste
- 1 tsp Sambar Powder
- 1 tsp Jaggery or Regular sugar
- To taste Salt
- 2 tbsp Cilantro, finely chopped
- 1 tsp Chana dal
- 1 tsp Urad dal
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1~2 Dry Red chilies
- 8~10 Curry leaves
- Heat 1tbsp oil in a large saute pan. Add the tempering ingredients and when the seeds start to splutter, add the onions and cook till they start to get brown around the edges.
- Next add the tamarind paste, turmeric, sambar powder, jaggery/ sugar and salt. Mix well. Add a splash of water if the mixture looks too dry. Cook for 1~2 minutes.
- Stir in the chopped idlis and cook for 2~3 minutes. Turn off the heat and sprinkle the chopped cilantro. Serve right away.