Murungai Keerai Podi Idli | Podi Idli Recipe

Ingredients

• 20 Mini Idlis
• 1 tbsp Murungai Keerai Podi (Drumstick Leaves Podi)
• 2 tsp Sesame Oil
• 1/4 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds
• Large Pinch Asafoetida
• 1 Sprig Curry Leaves

Instructions

1. 1

   Start by preparing the 20 Mini Idlis. If they are fresh out of the idli steamer, cool them completely to prevent them to turning mushy. Leftover idlis work the best for making podi idlis.

2. 2

   In a pan heat 2 tsp Sesame Oil (gingelly oil) and add 1/4 tsp Mustard Seeds along with 1/4 tsp Cumin Seeds. As they splutter, add Large Pinch Asafoetida and 1 Sprig Curry Leaves.

3. 3

   Add the prepared idlis along with the 1 tbsp Murungai Keerai Podi. Gently toss the idlis until the podi is well coated on the idlis and is absorbed well.

4. 4

   Cook on low flame for 3-4 minutes until the idlis firm up and soak in all the flavors. Remove from heat.

5. 5

   Serve hot immediately with filter coffee or tea! If you prefer, you can serve it with coconut chutney on the side.