Dish of Kaima Idli
(click to enlarge)

Kaima Idli


India, South   -   Idli Kaima
Serves:
Effort:
Sched:
DoAhead:  		 3 break
***
1-1/4 hrs
Part		 A very popular dish in Tamil Nadu, made from leftover idlis - breakfast for three or dinner for two. For making Idlis, see our recipe Idli - Rice Cakes.

7
9
1
1
1/2
3
sprig
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2
1/4
3/4
1/2
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3
1
1/2
1/2
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1/2
ar

oz
#

in
cl

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t
t
t
t
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T
t
c
T
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T

Idli (1)
Onion
Tomatoes
Chile, green (2)
Ginger
Garlic
Curry Leaves (3)
-- Seasoning
Coriander seed
Turmeric
Chili Powder (4)
Garam Masala (5)  
--------------
Oil (frying)
Mustard Seeds (6)
Green Peas
Salt
-- Garnish
Lemon Juice
Cilantro
Prep   -   (35 min)
  1. Cut IDLIS into cubes, about 3/4 inch.
  2. Quarter ONION lengthwise and slice thin crosswise. Chop CHILI fine. Chop GARLIC small. Slice GINGER very thin, cut slices into threads, then chop threads fine. Mix all.
  3. Add CURRY LEAVES to the Onion mix.
  4. Scald TOMATOES one minute in boiling water. Quench in cold water, peel and chop fine.
  5. Grind Coriander and mix all Seasoning items. Mix with Tomatoes
  6. Thaw GREEN PEAS.
  7. Chop CILANTRO for garnish.
  8. Squeeze Lemon Juice.
Run   -   (45 min)
  1. In a sauté pan, heat Oil. Fry Idlis, tumbling until golden all over (see Frying). Remove and set aside on paper towels to drain. This step can be done a bit ahead.
  2. See that there is 1 Tablespoon Oil in the pan.
  3. Heat Oil and Stir in Mustard Seeds. When they are are popping well, Stir in Onion mix. Fry stirring until until Onions are light golden.
  4. Stir in Tomato Mix and cook over medium heat until Tomatoes are soft.
  5. Stir in Idli, Green Peas and Salt. Mix until evenly distributed.
  6. Stir in Lemon Juice, take off heat and serve immediately, garnished with Cilantro.
NOTES:

  1. Idli:

      The Idli for this recipe should have been refrigerated overnight for best results. For details of making Idli, see our recipe Idli - Rice Cakes. Caution: It is best to make the Idlis with real Idli rice, other rices may not fry at all well.

  2. Green Chili

      In India, this might be a Jawala Chili, quite hot. That type of chili is hard to find in North America, so here we use a Serrano, similarly hot. For details see our Indian Chilis page.
  3. Curry Leaves   These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. 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. Chili Powder:

      I use an Indian Khandela or Reshampatti, which are quite hot. Restaurants often use Kashmir powder which has much less heat. Use your own best judgement here.

  5. Garam Masala

      Appropriate would be a Tamil Nadu Garam Masala, but the quantity is small, so others would work. For details see our recipe Garam Masala - Tamil Nadu.

  6. Mustard Seeds

      In India, black mustard seeds are always used (except brown in Bengal), but the yellow ones will work if you don't have black.

  7. Frying:

      Traditionally these are deep fried, which would be quicker and brown more evenly. If you are all set up for deep fry, use it, but many kitchens today aren't. Pan frying works very well with idlis made per our recipe, using real idli rice. Caution:   some idlis differently made or with different rice may not pan fry successfully, though they may work deep fried. The photo example was made pan fried.

  8. Variation:

      Some recipes omit the green peas, and some recipes include some green bell pepper.
  9. 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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