Thayir Idli Recipe | Curd Idly Recipe | Leftover Idli Recipes
Indian home cooks are amongst the most ingenious and economical people. Almost all ingredients are used in multiple dishes in multiple forms, using it to its max with minimal wastage.  Watermelon Rind Kootu (using the rind that most throw away after eating the sweet juicy melon), Okra Dosa (using the chopped ends that's discarded for the plump middle part) are amongst such dishes. There's so much more and hopefully I get to showcase them soon enough.
Thayir Idli Recipe | Curd Idly Recipe | Leftover Idli Recipes
So, having said that, leftovers are treated equally well.  Like in many cuisines spanning regions, some dishes keep well for a long time - even getting profound flavor as it sits. Those are stored for reuse. Some are given different forms and made into completely new dishes. Today's post is one such. Idli's  are a quintessential South Indian breakfast item and that's possibly eaten almost daily in many households. And when you make often enough, there is a chance you have leftovers. Idlis taste their best when freshly made and served hot. But after that? It needs to be given a makeover for an appetizing meal. Idli Upma is commonly made using leftover idlis. Idli Fries is another.
Thayir Idli Recipe | Curd Idly Recipe | Leftover Idli Recipes
This Curd/Yogurt Idli (Indians refer to their yogurt as curd) is another such option (among many). I think this is a Chettinad speciality - at least that's what I was told when I was made aware of the recipe. Extremely simple to put together and very easy to adapt as well. Use this as a starting point to adapt it to your tastes and preferences. 
  • Cook time:
  • Prep time:
  • Serves: Served 3-4 as an appetizer
Ingredients
    For the Base
  • 6 Leftover Idlis, see Tips
  • 2 to 2-1/2 cups of homemade Yogurt or Greek Yogurt (non sour), see Tips
  • 1 Carrot, grated (optional)
  • Salt to taste
  • Pinch of Sugar, or to taste
  • Pinch of freshly ground Black Pepper, to taste
    For Tempering
  • 1 tbsp Ghee/Coconut Oil, or as needed
  • 1/2 tsp Mustard Seeds
  • 1 tsp split Urad dal
  • 1-2 Dried Red Chillies, or as per taste
  • 1/4 tsp Asafoetida
  • Few sprigs of Curry Leaves
  • Few sprigs of Cilantro
    Optional Garnishes/ Variations
  • 2-3 tbsp Kara Boondi
  • 2-3 tbsp Mixture (Diwali), like I have used for this post
  • 1-2 tbsp Idli Chutney Powder
  • Green Chutney/Tamarind Chutney along with Sev
Tips
1. Idli: If you have those mini idli molds, then this dish makes for a even better presentation.

2. Yogurt: The quality and taste of the yogurt makes/breaks this dish. Make sure it is not even a little bit sour. But if it is slightly, adding some milk and/or pinch of sugar helps. I have used Whole Milk Greek Yogurt mixed with water in this recipe. I prefer it for a superior protein content.
Method
1. Cut the idlis into small squares - bite sized pieces. Set aside.
2. Take a large bowl and add the yogurt. It is very essential that you use non-sour yogurt. If you live in a humid/hot weather where it might get sour soon, you can add in some milk.
3. Add the spices and salt. You can increase/decrease or add additional spices as per your taste and  preferences.  The quality and taste of your yogurt might also dictate such changes. So taste as you go. This sauce makes the dish and therefore work on this to your satisfaction before you add the idlis.
4. Whisk until smooth. You can add in some milk/water if its too thick. Set aside.
5. Heat a small skillet and add some ghee/oil to prepare the tempering. Once hot, add the mustard seeds. When it pops add the urad dal and curry leaves.
6. Switch off and towards the end, add some coconut oil, if you like. I don't like to heat the virgin coconut oil too much, hence add it towards the last for a profound coconut flavor. But you can skip this and just use Oil/Ghee.Or you can grind some fresh coconut and mix it along with yogurt. Set aside to cool down a bit.
7. Add the chopped idlis to the yogurt sauce
8. and give it to a good toss so that it coats the idlis well.
9. Garnish with grated carrots
10. and finally add in the tadka. Combine to mix well.
Serve garnished with cilantro. You can serve it as it is or add in some boondisI actually add some homemade Mixture (assorted fried snacks mixed together) for additional crunch since my family loves the stuff :)
Thayir Idli Recipe | Curd Idly Recipe | Leftover Idli Recipes

Recipe Reference

Recipe courtesy from an acquaintance.

Related Posts

Sabudana (Sago) Idli By DK on Mar 5, 2012
Idli Finger Fries By DK on Dec 22, 2011
Idli Upma By DK on Jan 23, 2012

Leave a Reply

I love to hear from you! I read each and every comment, and will get back as soon as I am able to.
Did you try this recipe? Please share your feedback!
Upload Your Recipe Photos

2 Comments

By Siri on Sep 30, 2016

I am sure H would have loved these Thayir idlis. :-). Next time I have few left over idlis, I will try to make this for S! Siri

By Mala thiagu on Sep 30, 2016

Lovely clicks! Can feel the chilly, cooling taste of the idlies!