IDLI SEEYALI:

Mash 6 to 7 idlies nicely.
Soak a small lemon sized tamarind in water and extract the thick juice
from it.
Dry fry 1sp Bengal gram, 1sp coriander seeds, 1sp black gram and 2 red
chillies and then powder them finely.
Pour 2tbsps gingelly oil in a kadai and add 1sp mustard seeds.
When they splutter, add 2 chopped onions and 2 chopped green chillies
and fry well.
Now add the tamarind extract and let it simmer for a few minutes.
When it thickens, add the powder and a little salt and mix well.
When it becomes thick, add the mashed idlies and mix well.
Put off the fire and add chopped coriander and curry leaves.