KOTHU IDLY

Kothu idly is a popular South Indian street-style dish made by chopping leftover idlies into small pieces and stir-frying them with spices, vegetables and sauces creating a flavorful and slightly spicy snack. It’s inspired by the famous Tamil street dish “kothu” style cooking, where ingredients are chopped and tossed on a hot iron griddle.

Kothu idly is often found sizzling on roadside tawas in places like Madurai and Chennai, Tamil Nadu. It is commonly served hot with a squeeze of lemon and sometimes with a side of chutney. It’s spicy, tangy and slightly smoky with soft idly pieces coated in masala. The soft texture with bold flavors makes it unique and different from plain idly.

ABOUT THE RECIPE:

Cold leftover idlies are commonly preferred for this recipe. Fresh, hot idlies doesn’t really work well for this recipe. Fresh idlies has a much softer texture, and could turn soft and mushy when added to this recipe. While, cold leftover idlies has a firm texture to it, and could hold its shape when cooked along with the gravy.

INGREDIENTS FOR KOTHU IDLY:

• LEFTOVER IDLIES (CHOPPED INTO BITE-SIZED PIECES) – 4~5 NOS.
• ONIONS (MEDIUM SIZE/FINELY CHOPPED) – 2 NOS.
• TOMATO (MEDIUM SIZE/FINELY CHOPPED) – 1 NO.
• GREEN CHILLIES (THINLY SLICED) – 2 NOS.
• CHILLY POWDER – 1 TBSP
• MUSTARD SEEDS – 1 TSP
• URID DHAL – 1 TSP
• CUMIN SEEDS – 1 TSP
• SALT – AS REQUIRED
• CURRY LEAVES – FOR GARNISHING
• OIL – 2 TBSP

HOW TO MAKE KOTHU IDLY:

• Heat a kadai/pan, and add 2 tbsp of oil to it.

• Once the oil is heated, add the mustard seeds, urid dhal and cumin seeds to it.

• Once the mustard seeds start to splatter and the urid dhal turns light golden brown in color, add the chopped onions to it, and saute it until it turns translucent.

• Also, add the salt to it. Add salt only for the gravy. Idlies already has salt to it.

• Add the sliced green chillies to it, and saute it along with the onions.

• Once the onions turn translucent, turn the flame to medium-low and add 1 tbsp of chilly powder to it.

• Mix it well, and add finely chopped tomatoes to it.

• Mix it. Let it cook on medium- low for 1 minute.

• After 1 minute, the tomatoes will turn slightly soft and mushy. At this stage, add 1 cup of water to it.

• Turn the flame to medium-high. It boils and will start to thicken eventually.

• Once it thickens, add the chopped idlies to it.

• Mix it well. The idlies soak up the gravy, and it thickens.

• Once it thickens, and is completely dry, garnish it with curry leaves and turn off the flame.

• Mix it well and serve it hot.

YUMMY AND DELICIOUS KOTHU IDLY IS READY.

KOTHU IDLY

Recipe by foodpassion1513Course: BREAKFASTCuisine: SOUTH INDIAN, TAMIL

Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

100

kcal

Kothu idly is a popular South Indian street-style dish made by chopping leftover idlies into small pieces and stir-frying them with spices, vegetables and sauces creating a flavorful and slightly spicy snack. It’s inspired by the famous Tamil street dish “kothu” style cooking, where ingredients are chopped and tossed on a hot iron griddle.
Kothu idly is often found sizzling on roadside tawas in places like Madurai and Chennai, Tamil Nadu. It is commonly served hot with a squeeze of lemon and sometimes with a side of chutney. It’s spicy, tangy and slightly smoky with soft idly pieces coated in masala. The soft texture with bold flavors makes it unique and different from plain idly.

Ingredients

• LEFTOVER IDLIES (CHOPPED INTO BITE-SIZED PIECES) – 4~5 NOS.

• ONIONS (MEDIUM SIZE/FINELY CHOPPED) – 2 NOS.

• TOMATO (MEDIUM SIZE/FINELY CHOPPED) – 1 NO.

• GREEN CHILLIES (THINLY SLICED) – 2 NOS.

• CHILLY POWDER – 1 TBSP

• MUSTARD SEEDS – 1 TSP

• URID DHAL – 1 TSP

• CUMIN SEEDS – 1 TSP

• SALT – AS REQUIRED

• CURRY LEAVES – FOR GARNISHING

• OIL – 2 TBSP

Directions

• Heat a kadai/pan, and add 2 tbsp of oil to it.
• Once the oil is heated, add the mustard seeds, urid dhal and cumin seeds to it.
• Once the mustard seeds start to splatter and the urid dhal turns light golden brown in color, add the chopped onions to it, and saute it until it turns translucent.
• Also, add the salt to it. Add salt only for the gravy. Idlies already has salt to it.
• Add the sliced green chillies to it, and saute it along with the onions.
• Once the onions turn translucent, turn the flame to medium-low and add 1 tbsp of chilly powder to it.
• Mix it well, and add finely chopped tomatoes to it.
• Mix it. Let it cook on medium- low for 1 minute.
• After 1 minute, the tomatoes will turn slightly soft and mushy. At this stage, add 1 cup of water to it.
• Turn the flame to medium-high. It boils and will start to thicken eventually.
• Once it thickens, add the chopped idlies to it.
• Mix it well. The idlies soak up the gravy, and it thickens.
• Once it thickens, and is completely dry, garnish it with curry leaves and turn off the flame.
• Mix it well and serve it hot.
• YUMMY AND DELICIOUS KOTHU IDLY IS READY.