If you wish to give traditional idli a new and more piquant flavor, it is recommended to try spicy idli kofta curry. This article presents the recipe for this dish in the style of Chef Ranveer Brar.
Idli, which many people eat regularly, can be diversified by preparing idli kofta curry according to Chef Ranveer Brar's recipe. This dish combines the flavors of South Indian idli and spicy North Indian sauce, and its preparation takes only a few minutes.
To begin cooking, you need 1 kilogram of ready-made idli batter. You will also need 2-3 mildly hot green chilies, finely chopped, ½ inch of ginger, finely chopped, and 2 tablespoons of finely chopped coriander leaves.
For dry spices, you need to take 1 teaspoon of Degi red chili powder, 1 teaspoon of amchur powder, ½ teaspoon of cumin powder, and ½ teaspoon of garam masala.
For the kofta curry itself, you will need 2 tablespoons of clarified butter (desi ghee) and 2 tablespoons of vegetable oil. Additionally, you need 2 dried red chilies, 2-3 cloves, 3-4 black peppercorns, and 1 large cardamom. Also required are 2 medium onions, finely chopped, ½ inch of ginger, finely chopped, 2 mildly hot green chilies, 1 teaspoon of finely chopped coriander stem, 1 tablespoon of coriander powder, puree of 3-4 large tomatoes, 1 cup of whisked yogurt, ½ tablespoon of Degi red chili powder, 1 teaspoon of turmeric, and 1 tablespoon of ginger-garlic paste. The total amount of water is 1¼ cups, and salt is added to taste. Extra oil is needed for frying.
First, take the ready-made idli batter into a large bowl and thoroughly mix it with the finely chopped green chilies, ginger, and coriander. Then, lightly grease an idli mold with oil and pour in the batter. Place the mold in a steamer and cook for about 7-8 minutes. After the idli is cooked, remove it from the mold and cut it into pieces of the desired size.
Next, pour oil into a pan and fry the idli pieces until they have a golden and crispy crust. Place the cooked pieces on a paper towel to remove excess fat. After this, mix the Degi red chili powder, amchur powder, cumin powder, and garam masala in a separate bowl. The fried idlis are then added to this mixture and gently tossed so that the spices evenly coat each piece.
In another pan or kadai, heat the clarified butter and vegetable oil. Fry the dried red chilies, cloves, black peppercorns, and large cardamom in them. Then add the finely chopped onion and fry until light golden brown. Next, incorporate the ginger, green chilies, and coriander stem, along with the coriander powder, frying everything together for about two minutes.
After this, add the tomato puree, whisked yogurt, Degi red chili powder, turmeric, and ginger-garlic paste, mixing thoroughly. Simmer the spices for 4-5 minutes, until the oil starts to separate from the mixture. When this happens, add water and let the sauce simmer well.
Then, add the fried, spiced idlis to the sauce. Add salt to taste and a little hot water, then simmer on low heat for some time so that the idli fully absorbs the flavor of the sauce. Finally, garnish the dish with fresh coriander and serve hot. Thus, you get a delicious idli kofta curry according to Chef Ranveer Brar's recipe, which can be eaten for lunch or dinner with roti, naan, or rice.