Sharing a very simple recipe prepared in Kongunadu area for idili/ dosas. Anyone from that area would definitely have tasted this.
I get reminded of my home very much when ever I prepare this. I love this as a side for plain dosa.
I sometimes grind tomatoes instead of chopping and frying. So try it both ways and see which you like best. Adding cloves and cinnamon is optional.
|Cinnamon Sticks||1 inch|
|Green Chili||3-4 nos|
|Curry Leaves||1 strand|
|Red Onion||1/2 no (medium)|
|Tomatoes||2 nos (medium)|
|Coriander Leaves||3 tbsp|
|Roased Chickpea||2 tbsp|
|Fennel Seeds||1 tsp|
|Poppy Seeds||3/4 tsp|
|Curry Leaves||5-6 leaves|
|Green Chili||2 nos|
Grind the items given in the “To Grind” section to a smooth paste. Chop onion, split open green chili. Chop coriander leaves.
In a pan heat oil, add mustard when mustard splutters add the cinnamon, cloves, curry leaves and green chili. Add the onion and fry till translucent.
Add the tomatoes, turmeric and cook until it’s soft. Add the ground paste and boil for 10 min in medium flame. Add the salt, coriander leaves at the end.
(*) Enjoy with plain dosa/ idili.