Ingredients:
•Big onion –1 no (finely chopped)
•Tomato - 1 no
•Ginger – Garlic paste – 1/2 tsp
•Mint leaves – a few
•Cooking oil – 1 - 2 tbsp
•Salt & water – as needed
To grind:
•Oil – 1 tbsp
•Big onion – 1 no
•Tomato – 2 nos
•Red chilly powder – 1.5 tsp(use 3/4 tsp for less spice)
•Coriander powder – 2 tsp
•Jeera powder – 1/4 tsp
•Turmeric powder – 1/4 tsp
•Cinnamon – 1 small stick
•Cloves – 2-3 nos
•Elachi – 1 seed
•Pepper corns – 1/2 tsp
•Fennel seeds /saunf – 1/2 tsp
•Grated coconut – 3 tbsp
•Khus khus / Poppy seeds – 1/2 tsp
•Cashews – 5 to 6 nos
METHOD
•In a kadai , add a tbsp of oil and put cinnamon , cloves , cardamom , fennel , onion , tomato , all powders and mix well till tomato mushes.
•Then add the grated coconut , cashews .mix well and switch off the flame.
•After it cools down , add little water and grind to a smooth paste.
•In a kadai, add oil and ginger garlic paste , onions , mint leaves and sauté till raw smell goes.
•Now add the chopped tomato pieces and saute well for 3 minutes.
•Now add the ground masala paste , required salt.
•Add enough water close and cook for 10 to 15 minutes in medium heat.
•When u open you’ll see a layer of oil floating on top and u get a nice aroma..
•If u feel the water is more , allow it to boil for sometime by simmering the flame.
•Remove and garnish with coriander leaves.
In a serving dish place mini idlis and pour paaya generously over idlis. You can garnish with finely chopped onions.