Once I got an oppurtunity to taste this non=veg curry coated idlies, especially mutton curry coated ones, in the outskirts of Madurai city. The taste was too good and I tried this at home with my own version of the recipe. Trust me, this recipe is a big hit and my kida, who otherwise ate not great fans of idli, love this dish with this curry twist. 😍 Do try it out and please post your feedback.
Ingredients
Idli – 6 nos (fresh or left over)
Chopped onion – 1 cup
Chopped Garlic – 1 clove
Chopped green chilli – 1
Pepper – 1/2 tsp
Chicken or Mutton curry – 1 cup (or more if required)
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves
Cilantro/Coriander leaves
Salt to taste
Oil – 2 tbsp
Method
Cut the idlies into bite sized chunky pieces.
In a kadai, heat oil and temper mustard seeds, urad dal, and curry leaves. Then add finely chopped onions, garlic, green chilli and sauté till the onions become golden brown.
Pour the curry in the kadai. Add pieces of chicken or mutton if available. Mix well with other ingredients.
Now add the chopped idlies, and stir carefully to coat it in the curry mixture. Take care not to break the idli pieces as they may crumble.
Sprinkle pepper powder and combine.
Once the idli chunks get coated well in masala, check for salt. Add more, if required.
Turn off heat and add freshly chopped coriander leaves.
Serve hot. 
This is a quick, spicy and tasty dish that can be had as breakfast or even as an evening snack.
