Tired of having idlis with Sambhar and chutneys? Try this combination of mini idlis with 'paaya'... strictly veg. Those driving between Bangalore and Chennai would have tasted this in the highway Sangeetha Restaurant...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.
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