Monday, February 23, 2015

Kaima Idly

Kaima idly was once a fancy meal that can be had only in restaurants but today many household have their own version. My Amma has her version and I have mine.
It all depends on our taste preferences. This one is the restaurant style one except for I have roasted the idlies instead of deep frying. But it tastes equally delicious and might I say if roasted with a little patience the same crispy exterior can be achieved with no one noticing the difference. Do give it a try!

Onion-2, finely chopped
Tomato paste-2 tbsp/Tomato puree-1/2cup
Green chilies-2, roughly chopped
Capsicum-1, cubed
Ginger & Garlic paste-1 tsp
Red chili powder-1 tsp
Coriander powder-1 tsp
Garam masala powder-3/4 tsp
Salt-as needed
Coriander leaves-to garnish
To Temper:
Fennel seeds-1 tsp
Bay leaf-1
Curry leaves-1 sprig
Refined oil-2 tbsp
How It Happened:
1. Refrigerate the idlies atleast for 5 hours or overnight. Take them out and cut into bite size pieces.
2. Heat 1 tbsp of oil in a tawa and add the idly pieces. Roast them until golden brown and remove from tawa and set aside.
3. Heat remaining oil in a pan and add the ingredients given under ’to temper’ list.

4. When they pop, add the chopped onions and green chilies and fry until the onion turns glossy.
5. Add the ginger and garlic paste and fry until the raw smell goes off.
6. Add the tomato paste/puree and fry until the oil oozes out.
7. Add ½ cup of water and mix well. Throw in the red chili powder, coriander powder and salt and cook for 2 minutes until the raw smell goes off.
8. Slide in the chopped capsicum and cook for a minute.

9. Add the roasted idly pieces and mix well. Sprinkle in the garam masala and mix once again.
10. Garnish with coriander leaves and serve hot with raita!
* Instead of roasting, idlies can be deep fried in oil which is usually done in the restaurants or even baked. Refrigeration is a must else the idlies will crumble and will stick to the pan when you roast/fry.
* If you don’t have tomato paste/puree you can use chopped tomatoes as well. Cook until they are mushy.
* The onion-mixture should be a little saucy while adding the idly pieces for them to coat well. But take care not to make it too runny else the idlies will soak up all liquid and will crumble and dissolve in it.
* I added the capsicum at last so that their crunchy texture is maintained.
* Serve it immediately when it’s hot else the idly will soak up in the sauces and will lose the crispness and crunch. But they taste good even after sometime they can be a bit soggy though!

* Color capsicums can be added. Mint leaves can be added while frying.

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