Beetroot Idli Fry

Ingredients:

• 4-5 idlis (preferably leftover idlis)
• 1 medium-sized beetroot, grated
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 2-3 green chilies, slit
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal (split black gram)
• A few curry leaves
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 2 tbsp oil
• Fresh coriander leaves, chopped (for garnish)
• Lemon juice (optional)

Instructions:

1. Prepare the Idlis:
   • Cut the idlis into bite-sized pieces. If using fresh idlis, refrigerate them for an hour to make them firmer and easier to cut.
2. Cook the Beetroot:
   • Heat 1 tablespoon of oil in a pan over medium heat. Add the grated beetroot and cook until it becomes tender, about 5-7 minutes. Remove from the pan and set aside.
3. Prepare the Tempering:
   • In the same pan, add the remaining 1 tablespoon of oil.
   • Add mustard seeds and let them splutter.
   • Add cumin seeds, urad dal, and curry leaves. Sauté until the urad dal turns golden brown.
4. Add Onions and Tomatoes:
   • Add the chopped onions and sauté until they turn translucent.
   • Add the chopped tomatoes and green chilies. Cook until the tomatoes become soft and mushy.
5. Add Spices:
   • Add turmeric powder, red chili powder, and salt. Mix well and cook for a minute.
6. Combine Ingredients:
   • Add the cooked beetroot to the pan and mix well.
   • Add the idli pieces and gently toss to coat them with the beetroot mixture. Cook for 2-3 minutes until the idli pieces are heated through and well coated.
7. Garnish:
   • Garnish with chopped coriander leaves. Add a squeeze of lemon juice if desired.
8. Serve:
   • Serve hot as a snack or a light meal. Enjoy your delicious Beetroot Idli Fry!

Tips:

• You can also add vegetables like carrots, peas, or bell peppers for additional flavor and nutrition.
• If you prefer a spicier version, you can increase the amount of green chilies or add some chili flakes.