Idli Curd Vada
by deeparah

A quick and tasty dish made from leftover idlis mixed with curds, coconut and chillies and other spices. Tastes like vadas but without the deep-frying.

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Idli Curd Vada recipe - How to make Idli Curd Vada

To Be Grounded Into A Paste
2 tbsp grated coconut
2 to 3 green chillies
4 to 5 cashewnuts (kaju)

Other Ingredients
15 to 20 leftover mini idlis
2 tbsp oil
1 cup fresh curds (dahi)
1/2 cup milk mixed with 1/2 cup water

For Tempering
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)

For The Garnish
2 tbsp salted boondi
1 tbsp chopped coriander (dhania)

Method

Heat 2 tbsp oil in a kadhai, add the idlis and saute for 5 minutes.
Meanwhile, in a deep pan, pour the milk and water mixture and make it warm.
Transfer the idlis to the milk mixture and keep aside to cool.
Combine the ground paste along with the curds and salt in a bowl and mix well.
Remove the idlis and top them with curds mixture.
For the tempering, heat the oil in a small pan and add the mustard seeds and cumin seeds.
When the seeds crackle, pour this to the idlis.
Refrigerate for 2 hours.
Serve chilled garnished with boondi and coriander.