Bowl of Idli in Yogurt Sauce
(click to enlarge)

Idli in Yogurt Sauce


India, South   -   Tahir Idli
Makes:
Effort:
Sched:
DoAhead:  		 2-1/2 cups
**
15 min
Most		 A truly delicious reason to hope you have leftover Idlis, and very easy to make too. For details on making Idlis, see our recipe Idli - Rice Cakes.

4
1-1/2
-------
1
1/2
5
1/16
-------
1/4
1/4
1/3
-------
ar
ar

c
---
t
t

t
---
t
t
t
---


Idli (1)
Yogurt (2)
-- Tempering
Oil
Cumin Seeds
Curry Leaves (3)
Asafoetida (4)
-- Seasoning
Chili Powder (5)
Pepper black
Salt
-- Garnish
Cilantro
Chili Powder (6)
Make   -   (20 min)
  1. Cut IDLIS into bite size pieces. For the standard 2-3/4 inch size, one cut across and two at right angles to the first is good.
  2. Spoon YOGURT into a mixing bowl. Beat smooth.
  3. Make Tempering:   Heat Oil to frying temperature. Stir in Cumin Seeds until sputtering. Stir in Curry Leaves and Asafoetida. Careful, the Curry Leaves will snap and splatter for a few seconds, then take off heat and stir in with the Yogurt.
  4. Mix in Seasonings until all is well distributed, then stir in Idlis.
  5. Chop the CILANTRO small for garnish.
  6. Spoon Salad into a serving bowl or bowls. Garnish with Cilantro and pinches of Chili Powder.
  7. Serve cold.
NOTES:

  1. Idli:

      These are small cakes of fermented Rice and Urad Dal, very popular in South India and Sri Lanka. There are often leftovers which can be used in various dishes, including this one. For details see our Idli - Rice Cakes Recipe

  2. Yogurt:

      Use a plain, light, tart, full fat Yogurt, not a bland or flavored one, and certainly not "Greek Yogurt".

  3. Curry Leaves:

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian and Southeast Asian markets, at least here in California. Dried ones aren't of much use (unless you force dried them yourself within a couple weeks). If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  4. Asafoetida - Hing:

      This is the resin of a giant fennel plant, used in India by sects forbidden to eat onions or garlic.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form, and stir into temperings at the last moment. For details see our Asafoetida page.

  5. Chili Powder:

      I use an Indian Khandela or Reshampatti, which are fairly hot. Use your own best judgement here. For details see our Indian Chilis page.

  6. Chili Powder:

      For the Garnish you can use the same Chili Powder as for the seasonings, or can use Kashmir or Paprika, which are milder and have a brighter color. For details see our Indian Chilis page.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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