Kothu Idli

🔥 Prep

• Cut the 6 idlis into bite-sized cubes (about 1‑inch pieces).
• Peel and finely chop 1 onion.
• Dice 1 tomato into small pieces.
• Measure out 2 tbsp idli podi, 1 tsp mustard seeds, 1.5 tbsp oil, 10 curry leaves, and 0.5 tsp salt, keeping each in separate small bowls.

🔥 Cook

• 1. Heat the oil in a non‑stick skillet over medium heat until shimmering.
• 2. Add the mustard seeds and let them splutter for 10 seconds.
• 3. Toss in the curry leaves and sauté for 5 seconds until fragrant.
• 4. Cook the chopped onion, stirring occasionally, for 3‑4 minutes until translucent.
• 5. Stir in the diced tomato and continue to cook for 2 minutes until it softens.
• 6. Sprinkle the measured idli podi and salt over the mixture, stirring to combine, and cook for 1 minute.
• 7. Add the idli cubes to the pan, spreading them in an even layer.
• 8. Increase heat to medium‑high and stir‑fry the idlis, allowing them to crisp on the bottom for 2‑3 minutes without stirring, then toss and repeat until all sides are golden‑brown, about 6‑8 minutes total.
• 9. Taste and adjust seasoning if needed, then remove from heat.

🔥 Serve

• Transfer the hot Kothu Idli to a serving plate or bowl.
• Garnish with a few extra curry leaves or a sprinkle of idli podi if desired.
• Serve immediately with coconut chutney and sambar on the side.