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An easy and quick snack recipe using left over Idli’s. Today’s version uses red bell pepper and corn in the recipe. It’s a great lunch box recipe and a afternoon snack..
- Idlis- 6
- small onion- 1 (finely chopped)
- Small red bell pepper- 1 (chopped)
- Corn – 1/2 cup (frozen or fresh)
- Green chilly- 2 slit
- tamarind pulp to taste
- salt to taste and
- coriander leaves for garnish and Tempering ingredients
Take the idli in you palm and slightly break them. Few chunky pieces here and there is ok.
Take a pan add two tsps of oil, once the oil gets hot add the mustard seeds. When the mustard starts popping add one tsp of chana dal , 1/2 tsp of cumin seeds, 1/2 tsp of turmeric and a pinch of hing. Fry for few seconds.
Now add the green chilly, onion, red bell pepper and corn and cook till soft. Now add the tamarind pulp and salt to taste. Mix it well. Add the Idli pieces and mix. Finally garnish with some fresh coriander leaves.
Tamarind pulp can be replaced with lemon juice.